By Becky Hardin
Published Feb 24, 2021
If you want cookies for dessert, this skillet chocolate chip cookie recipe might be exactly what you need! Made with browned butter, this is no ordinary cookie recipe!
Sharable Chocolate Chip Cookie
Just when you thought cookies couldn’t get any better, this skillet chocolate chip cookie takes things to a whole new level!
Wonderfully rich in flavor, this cookie dessert is made for sharing. Or, just have it all to yourself, I won’t tell anyone!
For more cookie recipes, be sure to check out my Soft Sugar Cookies and Chocolate Thumbprint Cookies.
Why you’ll love this Skillet Chocolate Chip Cookie Recipe:
- Kid friendly : There’s no surprise here, but kids of all ages love this skillet cookie recipe!
- Make ahead: If you are planning to make this to serve as a sharing dessert, you can easily prep it ahead of time.
- Delicious! Seriously, what’s not to love?! If you like cookies, this is about to become your new favorite recipe!
How to make a skillet chocolate chip cookie
You can jump to the recipe card for full ingredients & instructions!
- Whisk together the flour and baking soda and set aside.
- Brown the butter in the skillet and place in a heat proof mixing bowl with the remaining butter.
- Whisk in sugars, salt and vanilla.
- Whisk in the eggs until smooth.
- Whisk and rest the mixture 3 more times.
- Stir in the flour.
- Fold in the chocolate chips.
- Press the dough into the skillet and bake.
Make it ahead of time
If you are planning to serve this up as a dessert, you can make the cookie dough and press it into the skillet up to a day ahead of time. Keep it covered in the fridge and then just pop it into the oven about 30 minutes before you want to serve it.
How long does it last?
This skillet chocolate chip cookie is best served warm straight out of the oven. If you have leftovers, they will keep well in an airtight container at room temperature for 2 or 3 days and in the fridge for around 5.
Can you freeze it?
Yes, like regular sized cookies, this will freeze really well. Once fully cooled, wrap the giant cookie in plastic wrap and foil and place in a freezer bag. It will keep well for up to 3 months.
Thaw the frozen cookie at room temperature and you can warm it through in the oven on a low heat to serve.
Tips!
- Take care not to burn the butter when you brown it or your cookie will taste bitter.
- Don’t over mix the dough or the cookie won’t be nice and light. The flour should be just incorporated.
- Bake the cookie in a fully pre-heated oven, and rotate it half way through cooking so that it cooks evenly.
- Let cool for 5 minutes before slicing and serve with scoops of ice cream.
More Cookie Recipes
- Copycat Pepperidge Farm Milano Slices Cookies
- Brownie Cookies Recipe (2 Ways!)
- Best M&M Cookies
- nickerdoodle Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 13 tablespoons unsalted butter 184 grams, divided (1⅝ stick)
- ▢ 1¾ cups all-purpose flour 210 grams
- ▢ ½ teaspoon baking soda 3 grams
- ▢ 1 cup dark brown sugar 213 grams
- ▢ ¼ cup granulated sugar 50 grams
- ▢ 2 teaspoons pure vanilla extract 8 grams
- ▢ 1½ teaspoons kosher salt 5 grams
- ▢ 1 large egg 50 grams
- ▢ 1 egg yolk 14 grams
- ▢ ½ cup semisweet chocolate chips 85 grams
- ▢ ½ cup milk chocolate chips 85 grams
Video
Instructions
- Adjust oven rack to upper-middle position and preheat oven to 350°F.
- Butter a 12-inch cast-iron skillet with 1 tablespoon of butter and also spray it with nonstick cooking spray. In a medium-sized bowl, whisk together the all-purpose flour and baking soda; set aside. 13 tablespoons unsalted butter, 1¾ cups all-purpose flour, ½ teaspoon baking soda
- Melt 9 tablespoons of butter in a heavy-bottomed, medium-sized saucepan set over medium heat. Brown the butter, swirling continuously, until the butter has melted and is dark golden brown, about 3-5 minutes. Most of the bubbling will have subsided and the butter will have a nutty aroma. Watch very carefully the last minute – it can burn quickly. Transfer the melted butter to a large, heat-proof bowl and add the remaining 3 tablespoons butter; stir until melted.
- Add the sugars, salts, and vanilla; whisk until incorporated. Add egg and egg yolk and whisk until smooth, about 30 seconds. Let mixture stand 3 minutes. Repeat the process of whisking (30 seconds) and resting (3 minutes) for 3 times more times (a total of 4 times). Mixture will be thicker, smooth, and shiny. 1 cup dark brown sugar, ¼ cup granulated sugar, 2 teaspoons pure vanilla extract, 1 large egg, 1 egg yolk
- Add the flour mixture and stir just until no flour is visible.
- Add chocolate chips and stir just until incorporated. ½ cup semisweet chocolate chips, ½ cup milk chocolate chips
- Press the cookie dough evenly into the prepared skillet and transfer to the oven. Bake for 23-28 minutes (rotating after 13 minutes), or until middle has barely set.
- Cool 5-10 minutes before slicing into wedges.
Equipment
- Kitchen Scale (optional)
- Cast Iron Skillet
Becky’s Tips
- Take care not to burn the butter when you brown it or your cookie will taste bitter.
- Don’t over mix the dough or the cookie won’t be nice and light. The flour should be just incorporated.
- Bake the cookie in a fully pre-heated oven, and rotate it half way through cooking so that it cooks evenly.
- Let cool for 5 minutes before slicing and serve with scoops of ice cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
By Becky Hardin
Published Dec 18, 2019
Chocolate Thumbprint Cookies make a great holiday cookie and they’re so easy to make! With this recipe, you get to choose from two flavors: Salted Caramel or White Chocolate Peppermint. Make both so everyone can choose their favorite!
Chocolate Thumbprint Cookies
Make these chocolate thumbprint cookies with peppermint or caramel for the perfect holiday cookie!
I’m always looking for easy cookie recipes to make during the holiday season , because you can just never have enough! I make them for holiday parties, for dessert after the feast, as simple homemade gifts, and just for fun.
There’s just nothing like gathering your family to bake cookies together this time of year! It’s so much fun and it results in something delicious to eat. Yum!
I love these easy chocolate thumbprint cookies, especially since I’ve got two flavors to choose from. The salted caramel filling is delectably sweet and smooth, while the white chocolate peppermint just TASTES like Christmas . (If you want a third flavor, try our chocolate mint thumbprint cookies !)
Of course you don’t actually have to choose between the two. Make both flavors and eat one (or two) of each!
Choose Your Favorite Flavor
When I come up with a recipe, I like to get as much use out of it as possible. So I came up with two amazing filling flavors for these chocolate thumbprint cookies instead of just one. The more the merrier!
Cookies are such an easy thing to change up by adding different toppings, fillings, and flavors. These are especially easy to change, since you’re really just changing the little bit on top. Just bake a big batch of cookies, then fill each one with your preferred flavor.
Salted Caramel Cookies
Chocolate thumbprint cookies with caramel filling is like heaven in your mouth. The mix of the salted caramel with the chocolate is DELICIOUS.
Ingredients:
- Caramel
- Heavy Cream
- Flake Sea Salt
White Chocolate Peppermint Cookies
White chocolate always makes me think of winter, and peppermint definitely makes me think of Christmas. It’s the perfect flavor for a festive Christmas cookie!
Ingredients:
- White Chocolate Chips
- Crushed Peppermint
How to Make Chocolate Thumbprint Cookies
These chocolate cookies are so easy to make, and I just living filling them with the different flavors at the end. Pouring the caramel on top or pressing in the crushed peppermint is so satisfying, and of course they taste amazing!
The full recipe card is below, but here are a few quick tips:
- Start by making the cookie dough and getting them in the oven to bake. Then you can quickly prepare the filling to add after cookies are done.
- Adding that little bit of espresso powder into the dough gives these cookies a deeper, richer flavor. So good!
- Use a greased 1/2 teaspoon measuring spoon to make the “thumbprint” indentation in each cookie. Gently press it into the center of each ball of dough before baking.
- If you bake both sheets of cookies at the same time, be sure to switch them about halfway through baking so they cook evenly.
- Let the cookies cool completely before adding the fillings.
- To Store: Keep these cookies in an airtight container and save up to 3 days.
Christmas Cookies
It doesn’t matter how many Christmas cookie recipes I have, I always want more! Sometimes you want the classics, sometimes you want to try something totally new. These thumbprint cookies with peppermint or caramel fit right in with the holiday spirit, so I highly recommend giving them a try.
Here are some of my other favorites to bake this time of year:
- Chocolate Peppermint Crinkle Cookies
- Christmas Butter Cookies with Powdered Sugar Icing
- Splatter Paint Christmas Cookies
- Chocolate Spritz Cookies
- Chocolate Butter Cookies
- Soft Gingerbread Cookies
- Christmas Sugar Cookies
- Copycat Milano Slice Cookies
- Raspberry Thumbprint Cookies
Get to baking with these tasty cookies! Everyone will love these. I’d love to hear which flavor is your favorite. Happy Holidays!
Check the recipe card below for full details on how to make chocolate thumbprint cookies. Enjoy!
Still need more cookie recipes? I’ve got you covered!
- Mom’s Peanut Butter Cookies are a classic.
- These Loaded Chocolate Chip Cookies are…well, LOADED with chocolate chips.
- These Peanut Butter Kiss Cookies are always a hit.
- I just LOVE these Chocolate Gooey Butter Cookies !
Ingredients1x2x3x
For the Chocolate Thumbprint Cookie Base
- ▢ 1½ cups all-purpose flour 180 grams
- ▢ ½ cup unsweetened cocoa powder 42 grams
- ▢ ½ teaspoon espresso powder
- ▢ ¼ teaspoon baking powder 1 gram
- ▢ ¼ teaspoon baking soda
- ▢ ½ teaspoon kosher salt
- ▢ 8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
- ▢ 1 cup granulated sugar 200 grams
- ▢ 1 large egg 50 grams, room temperature
- ▢ 1½ teaspoons pure vanilla extract 6 grams
- ▢ Turbinado or Demerara sugar for rolling
For the Salted Caramel Thumbprints
- ▢ 15 caramels 124 grams, such as Kraft Baking Caramels
- ▢ 1 tablespoon heavy cream 14 grams
- ▢ 1 teaspoon Flake Sea Salt such as Maldon
For the White Chocolate Peppermint Cookies
- ▢ ½ cup white chocolate chips 85 grams, melted
- ▢ 10 peppermint candies 50 grams, crushed, such as Brach’s Star Brites
Instructions
For the Cookie Base
- Line 2 baking sheets with parchment, and heat oven to 350°F. Set oven racks to upper-middle and lower-middle positions.
- In a medium bowl, whisk the flour, cocoa, espresso powder, baking powder, baking soda, and salt together; set aside. 1½ cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon espresso powder, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add egg and vanilla and mix just until incorporated. Add all flour mixture and mix on lowest speed just until no flour shows. 8 tablespoons unsalted butter, 1 cup granulated sugar, 1 large egg, 1½ teaspoons pure vanilla extract
- Roll dough into 1-inch balls, then roll the balls into the Turbinado sugar. Set balls 2-inches apart on the prepared baking sheets. Turbinado or Demerara sugar
- Using a greased, rounded ½-teaspoon measuring spoon, make an indentation in the center of each ball of dough.
- Bake at 350°F until set about 10-12 minutes, switching and rotating sheets halfway through baking.
For the Salted Caramel Thumbprint Cookies
- Melt the caramels and cream in the microwave set on high. Stir every 15 seconds until caramels have melted. 15 caramels, 1 tablespoon heavy cream
- When cookies are baked, transfer the baking sheets to a cooling rack. Use the same ½-teaspoon measuring spoon to remake the indentations.
- Let the cookies set for 1 minute. Transfer the cookies to a cooling rack to completely cool.
- Fill each indentation with the melted caramel mixture and sprinkle with flake sea salt. Cookies are ready to eat when the caramel is set. 1 teaspoon Flake Sea Salt
For the White Chocolate Peppermint Thumbprint Cookies
- Melt the white chocolate in the microwave set at 50%. Stir every 15 seconds. White chocolate seizes easily, so melt the chocolate slowly and without it getting too hot. ½ cup white chocolate chips
- Place the peppermints in a quart-size, zipper-style plastic bag and use a rolling pin to crush to desired size. 10 peppermint candies
- When cookies are baked, transfer the baking sheets to a cooling rack. Use the same ½-teaspoon measuring spoon to remake the indentations and let the cookies set for 1 minute. Transfer the cookies to a cooling rack to completely cool.
- Fill each indentation with the melted white chocolate and sprinkle with crushed peppermints. Lightly press the peppermint into the white chocolate. Let the cookies set until the white chocolate is firm.
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Stand Mixer
- Rolling Pin
Becky’s Tips
- Start by making the cookie dough and getting them in the oven to bake. Then you can quickly prepare the filling to add after cookies are done.
- Adding that little bit of espresso powder into the dough gives these cookies a deeper, richer flavor. So good!
- Use a greased ½- teaspoon measuring spoon to make the “thumbprint” indentation in each cookie. Gently press it into the center of each ball of dough before baking.
- If you bake both sheets of cookies at the same time, be sure to switch them about halfway through baking so they cook evenly.
- Let the cookies cool completely before adding the fillings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Skillet Chocolate Chip Cookies
Equipment
- Kitchen Scale (optional)
- Cast Iron Skillet
Ingredients
- 13 tablespoons unsalted butter 184 grams, divided (1⅝ stick)
- 1¾ cups all-purpose flour 210 grams
- ½ teaspoon baking soda 3 grams
- 1 cup dark brown sugar 213 grams
- ¼ cup granulated sugar 50 grams
- 2 teaspoons pure vanilla extract 8 grams
- 1½ teaspoons kosher salt 5 grams
- 1 large egg 50 grams
- 1 egg yolk 14 grams
- ½ cup semisweet chocolate chips 85 grams
- ½ cup milk chocolate chips 85 grams
Instructions
- Adjust oven rack to upper-middle position and preheat oven to 350°F.
- Butter a 12-inch cast-iron skillet with 1 tablespoon of butter and also spray it with nonstick cooking spray. In a medium-sized bowl, whisk together the all-purpose flour and baking soda; set aside. 13 tablespoons unsalted butter, 1¾ cups all-purpose flour, ½ teaspoon baking soda
- Melt 9 tablespoons of butter in a heavy-bottomed, medium-sized saucepan set over medium heat. Brown the butter, swirling continuously, until the butter has melted and is dark golden brown, about 3-5 minutes. Most of the bubbling will have subsided and the butter will have a nutty aroma. Watch very carefully the last minute – it can burn quickly. Transfer the melted butter to a large, heat-proof bowl and add the remaining 3 tablespoons butter; stir until melted.
- Add the sugars, salts, and vanilla; whisk until incorporated. Add egg and egg yolk and whisk until smooth, about 30 seconds. Let mixture stand 3 minutes. Repeat the process of whisking (30 seconds) and resting (3 minutes) for 3 times more times (a total of 4 times). Mixture will be thicker, smooth, and shiny. 1 cup dark brown sugar, ¼ cup granulated sugar, 2 teaspoons pure vanilla extract, 1 large egg, 1 egg yolk
- Add the flour mixture and stir just until no flour is visible.
- Add chocolate chips and stir just until incorporated. ½ cup semisweet chocolate chips, ½ cup milk chocolate chips
- Press the cookie dough evenly into the prepared skillet and transfer to the oven. Bake for 23-28 minutes (rotating after 13 minutes), or until middle has barely set.
- Cool 5-10 minutes before slicing into wedges.
Video
Notes
- Take care not to burn the butter when you brown it or your cookie will taste bitter.
- Don’t over mix the dough or the cookie won’t be nice and light. The flour should be just incorporated.
- Bake the cookie in a fully pre-heated oven, and rotate it half way through cooking so that it cooks evenly.
- Let cool for 5 minutes before slicing and serve with scoops of ice cream.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
