Cast Iron Cookie

When my husband and I finally decided to spend our wedding gift cards, probably like 2 years after our wedding, one of our purchases was cast iron skillets.  We got a really large one, and then a smaller 8″ one.  My husband spent a lot of time learning how to care and maintain them and learned that we should have separate cast irons for savory and sweet. We agreed that the large one would be savory and the small one would be sweet.  Because what one person would need more than 8 inches of skillet dessert?  (Oh wait, me. I would.) 

My husband uses his giant, savory skillet all the time. Mine, on the other hand, was still in the packaging until this week. I was super intimidated by the cleaning and maintenance, and also I was afraid to forget that THE HANDLE IS HOT.  This is an easy mistake to make.  DO NOT MAKE IT.

As you well know, chocolate chip cookies are my favorite dessert.  And what’s better than a sizzling hot chocolate chip cookie with ice cream? Nothing.  I mean, a sizzling hot brownie is a close second, but nothing beats a hot cookie. I can also vouch for the fact that this cookie is just as good at room temperature the next day. (Yes, I had this cookie for my Mother’s Day breakfast.  I have furchildren, so this is totally legit.)

Also, this recipe is super easy.  Similar to my chocolate chip cookie recipe which uses just one bowl and a wooden spoon, this too, only uses one bowl (you know how I feel about dishes!) and a wooden spoon – no mixer required!  The hardest part of this recipe is being patient while it bakes!

If you’re planning to make this and are curious about how to care for the skillet, here is how we treat ours:

After use, wash with soap and water, and dry very well.  Then place the skillet on the stove over medium-high heat for a few minutes to let the heat really dry it out.  Moisture could cause rust.   Once fully dry, put some vegetable oil on a paper towel and rub the oil all over the skillet, including the bottom, the handle, the whole thing.

We do this after each use.  The more you use your skillet, the more non-stick it should become.

I hope this helps you to not be intimidated by the cast iron skillet (or maybe I’m the only one who had this fear…), but now you see how easy it is and you can have a sizzling hot cookie every week.  Or everyday.  Whatever, I’m not here to judge.  I’m just here for the cookies.

Print Recipe
Skillet Cookie
Prep Time 10 minutes
Cook Time 30 minutes
Prep Time 10 minutes
Cook Time 30 minutes
  1. Preheat the oven to 350 F.
  2. Combine butter and sugars.
  3. Add vanilla, egg, and yolk and mix well.
  4. Stir in flour, cornstarch, and salt until well combined.
  5. Stir in chocolate chips.
  6. Pour as much of the mixture into an 8" cast iron skillet as you can, pressing it in with a spatula.
  7. You should be able to fit most, if not all of the dough into the skillet when you press it in.
  8. Bake at 350 F for approximately 30 minutes till the center is set.
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