Bity
This brown butter skillet cookie is cooked entirely on the hob, so you don’t even need to switch the oven on. You melt the butter in the pan, stir the dough together right there, pop a lid on and let gentle heat turn it into one giant, gooey, golden cookie.
I first made it during a summer heatwave when the thought of a hot oven was unbearable, and it has been our Friday night pudding ever since. One pan, no mixing bowl, and a scoop of vanilla ice cream melting into the top. Honestly, it’s hard to beat.
Quick Breakdown
Why You’ll Love This Skillet Cookie
- No oven needed. It cooks low and slow on the stove under a lid, which is brilliant for small kitchens, caravans and hot days.
- One pan only. The dough is mixed in the same cast iron pan the butter browns in.
- Brown butter flavour. Toasting the butter first gives a deep, nutty, toffee note you can’t get from melted butter.
- Crisp edges, soft middle. The hot iron caramelises the outside while the centre stays fudgy.
- Feeds eight. Cut it into wedges and serve it warm, straight from the pan.
Ingredient Notes
- Butter. Half a cup, or 115 g. Unsalted or salted both work; if you use salted, reduce the added salt a touch.
- Brown sugar and granulated sugar. 3/4 cup (165 g) brown and 1/4 cup (50 g) white. The brown sugar keeps it chewy and the white sugar helps the edges crisp.
- Egg. One large egg binds the dough.
- Vanilla extract. One teaspoon (5 g).
- Plain flour. 1 1/4 cups, or 155 g of all-purpose flour. Spoon it into the cup and level it off so you don’t pack in too much.
- Bicarbonate of soda and salt. Half a teaspoon (3 g) of each.
- Chocolate chips. One cup, or 170 g. I used chopped milk chocolate chunks in the photos because they melt into lovely puddles, but semi-sweet or dark chips work too.
Stovetop vs Oven: Why I Cook It on the Hob
Most recipes bake a cookie like this in the oven at around 350°F (180°C). Mine stays on the stove, covered, over very low heat. The lid traps steam and warmth so the top cooks through gently, while the cast iron underneath builds a caramelised crust.
The result is softer and more gooey than an oven-baked version, a bit like a cross between a cookie and a blondie. That said, the bottom is closer to the heat, so the flame has to be really low. As a result, patience is the most important ingredient here.
What Size Skillet Do You Need?
I use a 10 inch (25 cm) cast iron skillet, which gives a cookie about 2 cm thick. A 9 inch pan makes it thicker, so add a few minutes. Cast iron is ideal because it holds heat evenly and stops hot spots scorching the base. Before you start, make sure the pan is well seasoned; ThermoWorks shows how browned butter and a hot cast iron pan build that toasty crust in its cornbread guide, and the same principle applies here.
How To Make a Skillet Cookie on the Stove
1. Brown the butter. First, melt the butter in the skillet over medium heat. Let it foam and cook until it smells nutty and turns light golden brown, swirling the pan now and then.
2. Cool for five minutes. Take the pan off the heat and leave it for five minutes, so the egg won’t scramble later.
3. Add the sugars. Then stir in the brown sugar and granulated sugar until glossy.
4. Mix in the egg and vanilla. Next, beat in the egg and vanilla until smooth and shiny.
5. Add the dry ingredients. After that, tip in the flour, bicarbonate of soda and salt and stir to a thick dough.
6. Fold in the chocolate. Fold the chocolate chips through, saving a few to press on top if you like.
7. Press it flat. Press the dough evenly into the skillet with the back of a spoon.
8. Cover with a lid. Put a lid on the pan.
9. Cook low and slow. Cook over very low heat for 18 to 25 minutes, until the top looks set and the edges are golden.
10. Rest and serve. Finally, let it cool for 5 to 10 minutes before cutting. Serve warm with ice cream and a little grated chocolate.
Why Is My Skillet Cookie Burnt on the Bottom?
- The heat was too high. Use the smallest burner on its lowest setting. The base should colour slowly, like toast, not sizzle.
- The pan was still roaring hot. That five minute rest after browning matters; it cools the iron as well as the butter.
- Raw in the middle. Keep the lid on and give it a few more minutes. The centre firms up further as it rests.
- Dry and crumbly. Too much flour, usually from scooping straight from the bag. Spoon and level next time.
Tips for the Best Skillet Cookie
- Watch the butter closely. It goes from golden to burnt in under a minute once the foam settles.
- If your lid has a vent, cover it. Trapped steam helps the top of the skillet cookie cook through.
- Check doneness with a thermometer if you have one; ThermoWorks found chocolate chip cookies are done between 175 and 185°F in the centre.
- A pinch of flaky sea salt over the top just before serving makes the chocolate taste richer.
Storage and Reheating
- Room temperature. Cover the skillet cookie and keep it for up to three days.
- Freezing. Freeze wedges, wrapped individually, for up to two months.
- Reheating. Warm a wedge in the microwave for 10 to 15 seconds, or put the whole pan back on low heat with the lid on for a few minutes.
Variations and Substitutions
- Different chocolate. Milk, dark or semi-sweet chips all work beautifully.
- Mix-ins. Add chopped chocolate bars, toasted nuts or a handful of sprinkles.
- Double chocolate. Swap two tablespoons of the flour for cocoa powder.
- Smaller batches. If you love a classic tray bake, my thick sourdough discard cookies use a similar brown sugar dough, and my skillet cornbread is another favourite way to use the same pan.
What to Serve With a Skillet Cookie
A scoop of my homemade vanilla ice cream is the classic, and shaved chocolate on top makes it feel like a restaurant dessert. For something more indulgent, try cookies and cream ice cream instead.
Otherwise, a drizzle of salted caramel, a dollop of whipped cream or a few fresh raspberries all cut through the richness nicely.
Frequently Asked Questions
Ingredients and Mix-Ins
Can I use milk chocolate chips?
Yes. Milk, dark or semi-sweet chocolate chips are all good here.
Can I add mix-ins?
Yes. Chopped chocolate bars, nuts or sprinkles can all be folded in with the chips.
Do I have to brown the butter?
You can simply melt it, but browning adds a nutty, caramel flavour that really lifts the whole thing.
Cooking and Serving
Can I make a skillet cookie without an oven?
Yes, that’s exactly how this one works. It cooks covered over very low heat on the stove for 18 to 25 minutes.
How do I stop the bottom burning?
Keep the heat as low as it will go and let the pan cool for five minutes after browning the butter.
How do I serve it?
Serve it warm on its own, or with a scoop of vanilla ice cream and some shaved chocolate.
Ingredients
- 1/2 cup butter 115 g
- 3/4 cup brown sugar 165 g
- 1/4 cup granulated sugar 50 g
- 1 large egg
- 1 teaspoon vanilla extract 5 g
- 1 1/4 cups all-purpose flour 155 g
- 1/2 teaspoon baking soda 3 g
- 1/2 teaspoon salt 3 g
- 1 cup chocolate chips 170 g
Instructions
- Melt the butter in a skillet and cook until lightly browned.
- Remove from the heat and allow to cool for 5 minutes.
- Stir in the brown sugar and granulated sugar.
- Mix in the egg and vanilla extract.
- Add the flour, baking soda and salt.
- Fold in the chocolate chips.
- Press the dough evenly into the skillet.
- Cover with a lid.
- Cook over very low heat for 18 to 25 minutes, or until the cookie is cooked through.
- Allow to cool for 5 to 10 minutes before serving.
