I love making skillet cookies. Because when it comes to cookies, bigger is always better.
It’s a fast and easy goofproof recipe that’s sure to be a hit.
No mixer needed, no dough to chill, ready and on the table in 30 minutes, family-friendly, and perfect for events, parties, or holidays.
To make the stir-together dough I used Betty Crocker™ Chocolate Chip Cookie Mix. It’s a great shortcut when you’re short on time, but Chocolate Chip Peanut Butter Skillet Cookie, Loaded Soft and Chewy M&M Cookie Pie, or Triple Peanut Butter Cookie Pie are all easy recipes from scratch.
My family adored this biggie-sized cookie that’s soft, chewy, buttery, loaded with chocolate chips, and the hot fudge and ice cream on top doesn’t hurt.
They said it’s one of the best cookies I’ve ever made and I’ve made more than a cookie or two in my day.
In case you don’t need a 10-inch cookie at once, what we didn’t eat for dessert the day I made it, I wrapped leftovers in plasticwrap in individually-portioned pieces and they were perfect snacks the next couple days. I actually loved it even more because the hot fudge soaked in, making it even more moist and chocolaty.
It’s such an easy, comforting dessert that’s perfect to pair with an easy dinner recipe like the Easy Pizza Bake I posted earlier in the week. For other great dinner and dessert ideas and pairings, check out the Zucchini-Crusted Buffalo Chicken Nuggets and the Easy Fresh Fruit Tart, a surefire way to keep your kids at the dinner table longer and work in extra veggies and fruit.
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Chocolate Chip Skillet Cookie
Ingredients
- one 17.5-ounce pouch Betty Crocker™ Chocolate Chip Cookie Mix
- ½ cup unsalted butter, softened (as called for on cookie mix pouch)
- 1 large egg, as called for on cookie mix pouch
- ⅓ cup semi-sweet chocolate chips, for sprinkling
- hot fudge, for drizzling (homemade
- ice cream for serving, optional
Instructions
- Preheat oven to 350F and spray a 10-inch overproof skillet with cooking spray; set aside.
- To a medium bowl, add the cookie mix, butter, egg, and stir until a soft dough forms.
- Spread dough evenly in skillet, smoothing with a spatula or pressing with fingertips to flatten and cover bottom.
- Evenly sprinkle with the chocolate chips, pressing them down lightly with your fingertips.
- Bake about 20 to 23 minutes or until edges are light golden brown. Do not overbake; cookie will continue to cook once out of oven due to carryover cooking and is meant to be gooey. If you prefer more well-done cookies, bake a few minutes longer.
- Place skillet on top of a cooling rack and allow to cool for about 5 minutes before drizzling with hot fudge and optionally serving with ice cream. Cookie is best warm and fresh but will keep airtight for up to 4 days. I wrap leftovers in plasticwrap in individually-portioned pieces and heat for 5 to 10 seconds in the micro before serving for that just-baked taste.
- Adapted from Betty Crocker
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.
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