Skillet Chocolate Chip Cookie Pie: Gooey Bliss in One Pan

If dessert had a mic drop, this would be it. One pan, no chill time, and a molten cookie center that makes grown adults abandon forks.

This Skillet Chocolate Chip Cookie Pie is the cheat code for “I brought dessert” applause without spending three hours measuring flour like a chemist.

It’s indulgent, nostalgic, and faster than your delivery app. Warning: you may “taste-test” half of it before guests arrive. Oops.

What Makes This Recipe So Good

• One-pan magic: Mix and bake in the same skillet.
  

  Less mess, more glory.

• Texture trifecta: Crisp edges, gooey center, melty chocolate in every bite.
• No special tools: A cast-iron or oven-safe skillet is your best friend. That’s it.
• Customizable: Swap chips, add nuts, drizzle caramel—your rules.
• Showstopper factor: It arrives at the table sizzling. People notice.

Skillet Chocolate Chip Cookie Pie: Gooey Bliss in One Pan

Recipe by Wendy CarterCourse: Dessert

Servings

8

servings

Prep time

12

minutes

Cooking time

22

minutes

Calories

420

kcal

Ingredients

• 1/2 cup (113 g) unsalted butter, melted and slightly cooled

• 1/2 cup (100 g) granulated sugar

• 3/4 cup (150 g) packed light brown sugar

• 1 large egg + 1 large egg yolk, room temperature

• 1 1/2 teaspoons vanilla extract

• 1 1/2 cups (190 g) all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon fine sea salt (use 3/4 teaspoon if butter is unsalted and you like a salty-sweet vibe)

• 1 1/4 cups (225 g) chocolate chips or chunks (semi-sweet recommended; mix with dark/milk if you’re feeling wild)

• Optional: 1/2 cup chopped toasted pecans or walnuts

• To finish: Flaky sea salt, vanilla ice cream, warm caramel or hot fudge (optional but life-changing)

• Equipment: 10-inch cast-iron or oven-safe skillet, mixing bowl, spatula

Step-by-Step Instructions

• Preheat and prep. Heat oven to 350ºF (175ºC). Lightly butter your skillet or spray with nonstick. If your skillet is well-seasoned, you’re good.
• Melt the butter. Microwave or melt on the stovetop until fully liquid. Let it cool 3–4 minutes so it doesn’t scramble your eggs. Key step—don’t skip.
• Whisk sugars + butter. In a large bowl, whisk melted butter with granulated and brown sugar until glossy and thick, about 30 seconds.
• Add eggs + vanilla. Whisk in the egg, then the yolk, and vanilla until smooth. This adds chew and that bakery-style richness.
• Dry ingredients. In a separate bowl, mix flour, baking soda, baking powder, and salt. Fold into the wet mixture just until no dry streaks remain. Don’t overmix unless you want a tough pie (you don’t).
• Stir in the goods. Fold in chocolate chips and nuts if using. Save a small handful of chips to sprinkle on top for that photo-ready finish.
• Skillet time. Spread the dough evenly in the skillet. Sprinkle remaining chips on top. If you like a super gooey center, make the middle slightly thicker.
• Bake. 22–28 minutes. The edges should be golden and set, the center slightly soft and puffed. A toothpick should come out with moist crumbs, not wet batter.
• Finish strong. Sprinkle flaky sea salt immediately after baking. Cool 10–15 minutes so it slices clean but stays gooey. Serve warm with ice cream and your favorite drizzle.
• Pro move. Want deep-dish vibes? Use an 8–9 inch skillet and add 3–5 extra minutes to bake time. Keep an eye on that center.

Storage Made Simple

• Room temp: Cover loosely and store up to 2 days. Rewarm slices at 300°F (150°C) for 5–7 minutes.
• Fridge: Wrap tightly; keeps 5 days. Reheat gently to revive the gooey center.
• Freezer: Slice and wrap individually; freeze up to 2 months.
  

  Reheat from frozen at 325°F (165°C) for 10–12 minutes, or microwave 20–30 seconds.

Why This is Good for You

• Mood booster: Warm carbs and chocolate hit the “happy” button. Not medical advice—just facts your taste buds confirm.
• Social glue: One skillet, many spoons. It’s community-building disguised as dessert.
• Portion control, kind of: Built-in wedges help you pace yourself.
  

  Or not. Your call.

• Energy hit: A smart pre-hike treat? IMO yes, if shared.
  

  The sugar + fat combo fuels joy and movement.

Nutrition Stats

Per serving (1 of 8), approximate:

• Calories: ~420
• Total Fat: ~20 g (Sat fat ~11 g)
• Carbs: ~58 g
• Sugar: ~38 g
• Protein: ~5 g
• Sodium: ~220 mg
• Fiber: ~2 g (more if you add nuts or use part whole-wheat flour)

These values shift with add-ins, chocolate type, and toppings. Ice cream will add 100–150 calories per scoop—worth it.

Avoid These Mistakes

• Overbaking:</-strong> The center should look slightly underdone when you pull it. It sets as it cools.
  

  Dry cookie pie is a crime.

• Hot butter + eggs: If the butter is too hot, you’ll curdle eggs and get a greasy texture. Let it cool a few minutes.
• Skipping salt: Salt sharpens sweetness and chocolate. Don’t fear it.
• Wrong pan size: A 10-inch skillet is ideal.
  

  Smaller pans need more time; larger pans may bake faster and lose thickness.

• Overmixing: Stir just until combined. Overmixing activates gluten and yields a tough, bready crumb.

Different Takes

• Brown butter upgrade: Brown the butter for nutty depth. Cool before mixing.
  

  Adds “wait, what did you do?” energy.

• Peanut butter swirl: Dollop 1/3 cup warmed peanut butter over the batter and swirl with a knife.
• S’mores pie: Fold in chopped graham crackers and mini marshmallows; top with extra chocolate squares.
• Espresso kick: Add 1–2 teaspoons instant espresso powder to the dry ingredients. Chocolate’s BFF.
• Gluten-friendly: Use a 1:1 gluten-free baking flour with xanthan gum. Watch bake time—often needs a minute or two less.
• Dairy-free: Swap plant butter and dairy-free chips.
  

  Texture is still ace.

FAQ

Can I make this without a cast-iron skillet?

Yes. Use a 9-inch metal or 9–10 inch glass pie dish or cake pan. Grease well.

Bake times may shift by 2–4 minutes; start checking at 20 minutes.

How do I keep the center gooey but safe to eat?

Pull the pie when edges are set and the center reads 165°F–175°F on an instant-read thermometer. It will carryover cook to a soft, fudgy middle—not raw.

What chocolate works best?

Semi-sweet chips are the baseline. Mixing in chunks or a chopped bar gives bigger, melty pockets.

A 50/50 blend of semi-sweet and dark is chef’s kiss.

Can I halve the recipe?

Yes—use an 8-inch skillet and reduce bake time by 3–5 minutes. Still delivers the gooey center you want.

How do I serve it for a crowd?

Bake two pies back-to-back (the batter mixes fast), or double the recipe and use two skillets. Bring to the table warm with a tub of vanilla ice cream and a ladle of warm caramel.

Zero leftovers, FYI.

Why add an extra egg yolk?

The yolk adds fat and emulsifiers for a chewier, richer texture. It’s the secret to that bakery-style bite without chilling the dough.

Chef’s Final Word

This Skillet Chocolate Chip Cookie Pie is the shortcut to hero status. Master the edges-golden/center-soft timing, finish with flaky salt, and serve it warm enough to melt ice cream on contact.

Keep it simple on weeknights, go brown-butter fancy on weekends. Either way, it’s a guaranteed round of “Who made this?”—and yes, you should take a bow.