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Brown butter takes this chocolate chip cookie skillet up a notch. All it needs is a scoop of ice cream and a cold glass of milk.

Brown Butter Chocolate Chip Skillet Cookie

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 10 wedges 1x


  • 12 tablespoons unsalted butter (divided, plus extra to grease the skillet)
  • 1/2 cup light brown sugar (packed)
  • 1/3 cup white granulated sugar
  • 1/2 teaspoon salt
  • 1 whole egg (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 375° F. Grease a cast iron skillet with butter.
  2. Make the brown butter. Melt 8 tablespoons of the butter in a small saucepan over medium heat. Continue cooking the butter for 4-6 minutes. The butter will foam and then turn an amber brown. Be careful not to burn. The butter will very quickly go from the amber brown color to being burnt.
  3. Remove the browned butter from heat and immediately pour into a bowl so it stops cooking. Add the final 4 tablespoons of butter and stir so all the butter melts together.
  4. Stir in the brown sugar, white sugar, and salt. Mix for about a minute until everything is incorporated and no lumps remain. Then mix in egg and vanilla extract.
  5. Fold in the flour and baking soda, stirring until no flour remains. Then fold in the chocolate chips.
  6. Press the dough into the buttered skillet. Bake for 23-30 minutes (see recipe note). The cookie will be golden brown and set.
  7. Allow to cool and serve. The cookie goes great with a big scoop of vanilla ice cream, or at the minimum a cold glass of milk.


The bake time for the cookie varies based on the size of your cast iron pan. A small skillet will take longer as the cookie will be thicker.

  • Category: Dessert
  • Cuisine: American
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