Chocolate Chip Sprinkle Skillet Cookie
If you have not fallen in love with skillet baking yet, it’s time. Effortless baking is what I call it. With the exception of my brown butter chocolate chip cookies, this chocolate chip sprinkle skillet cookie is high on my list of favorites. I posted a version of it recently on my Instagram feed, that one was made with Kit Kats instead of sprinkles and it did not disappoint. This cookie recipe comes together in minutes and disappears just as fast once you pull it from the oven.
Skillet Cookie Benefits:
- No chilling required: The dough goes directly to the skillet with no chilling in between.
- No scooping needed: The benefits of of one big cookie means no portioning or rolling required.
- Soft gooey center: Based on the size of the cookie, that soft, melted chocolate cookie center is inevitable every time.
Technically speaking, what you’re really making here is one giant cookie. But what baking in a cast-iron skillet does is create irresistible crispy chewy edges, while keeping the center moist and decadent. A cast-iron skillet is the ideal option to get those edges nice and crisp. But if you don’t have one, no worries. This skillet cookie can be baked in an 8-inch cake pan without too much sacrifice.
Mini skillet cookies: Use a smaller, oven-safe pan or ramekins to make mini skillet cookies. Just remember to reduce the bake time.
Chip options: Substitute white chocolate or butterscotch chips or mix milk chocolate, semi-sweet and dark chocolate chips for utter richness.
Add nuts: Adding chopped peanuts, walnuts or pecans is a great way to add ore texture.
Other add-in: Toffee pieces, M&M’s, mini peanut butter cups, Kit Kats, Rolos, peanut butter. Absolutely anything works.
So it you’re looking for a little afternoon treat or perhaps a simple family-friendly dessert for Super Bowl Sunday, look no further, I got you covered with this one and you may thank me later.
Recipe: Chocolate Chip Sprinkle Skillet Cookie
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- pinch of Kosher salt
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 8 tablespoons unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 egg plus 1 egg yolk
- 3/4 cup semisweet chocolate chips
- 1/4 cup dark chocolate chips
- 2 tablespoons multicolored sprinkles
- Step 1 Preheat your oven to 350 degrees F. Lightly grease an 8-inch cast iron skillet or 8-inch cake pan. Set aside.
- Step 2 In a small bowl, add the flour, baking soda and salt and mix well to combined.
- Step 3 In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the sugar, brown sugar and butter and beat on high till fluffy. Reduce the speed and add the egg and egg yolk, scrapping down the sides as needed. Add the vanilla and mix to blend.
- Step 4 Add flour mixture and mix until blended. Remove the bowl from the stand and using a large rubber spatula, gently fold in the semi sweet chocolate chips.
- Step 5 Transfer the cookie dough to the prepared pan and use your spatula to spread evenly distributed in the skillet. Sprinkle half of the dark chocolate chips on top followed by the sprinkles.
- Step 6 Place in the oven and bake for about 25-30 minutes, or until the edges are puffed and browned and a cake tester inserted into the middle comes out clean.
- Step 7 Remove from the oven and press the remaining dark chocolate chips across the surface of the cookie. Allow to cool in the pan before serving.