Cast Iron Skillet Cookie

Melanie Lorick
by Melanie Lorick
12 Servings
45 min

Whether you consider it a cookie cake or giant skillet cookie, no matter which way you cut it, this is both fun and delicious. Make it a little lighter with extra virgin olive oil and flax meal eggs while still satisfying your sweet tooth!

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Recipe details
  • 12  Servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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  • 2 1/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 3/4 cup EVOO
  • 2 tbsp flax meal
  • 6 tbsp water
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup pecans, toasted and chopped
  • 12 ounces semi-sweet chocolate chips
  • 2 tsp pure vanilla extract

Preheat oven to 375º F.
Combine 2 tbsp flax meal with 6 tbsp water and stir until gelatinous. Place in refrigerator while compiling other ingredients.
Put pecan halves in a skillet and roast on medium heat for about 3 minutes. Remove from heat and allow to cool before chopping. This step is optional.
With a stand or hand mixer, beat EVOO, granulated sugar, light brown sugar, and vanilla extract until well combined. Slowly add flax eggs, while stirring.
In a medium bowl, combine dry ingredients (all-purpose flour, salt, baking soda) and stir to combine. Slowly add dry mixture until just combined. Add additional EVOO by the tablespoon if you feel the dough is too dry. However, the crumbly texture does not mean it is dry - inspect it carefully so as not to overdo the olive oil. Stir in chocolate chips and pecans.
Scoop cookie dough mixture into cast iron skillet and press down using a spatula or the bottom of a measuring cup until the surface is smooth.
Bake for 30 - 40 minutes, or until the top crust is golden brown and a toothpick inserted into the center comes out clean. Allow to cool in skillet for about 30 minutes. Remove from skillet to cut. Return cut pieces if serving in the skillet.
  • Make this skillet cookie vegan-friendly by using vegan chocolate chips and topping with plant-based ice cream!
  • For a more gooey center, bake for 30 - 35 minutes. For a more "done" center, bake for 40 - 45 minutes.
Melanie Lorick
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