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Chocolate Pecan Skillet Cookie

Bake up the ultimate shareable cookie. For variety, replace the chocolate chips with an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Pleasant Prairie, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    12 servings


  • 1 cup butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup 60% cacao bittersweet chocolate baking chips
  • 1 cup chopped pecans, toasted
  • Vanilla ice cream, optional


  • Preheat oven to 350°. In a 12-in. cast-iron skillet, heat butter in oven as it preheats. Meanwhile, in a large bowl, stir together sugar and brown sugar. When butter is almost melted, remove skillet from oven and swirl butter until completely melted. Stir butter into sugar mixture; set skillet aside.
  • Beat eggs and vanilla into sugar mixture. In another bowl, whisk together flour, baking soda and salt; gradually beat into sugar mixture. Stir in chocolate chips and nuts. Spread mixture into buttered skillet.
  • Bake until toothpick inserted in center comes out with moist crumbs and top is golden brown, 35-40 minutes. Serve warm, with vanilla ice cream if desired.

Test Kitchen tips
  • This cookie may be prepared in four 6-in. cast-iron skillets. Just brush skillets with melted butter before adding dough. Bake 25-30 minutes.
  • For a dairy-free option, substitute shortening or nondairy margarine for the butter.
  • Nutrition Facts
    1 serving: 528 calories, 27g fat (13g saturated fat), 72mg cholesterol, 378mg sodium, 69g carbohydrate (43g sugars, 3g fiber), 6g protein.

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    Average Rating:
    • Barbara
      Oct 19, 2019

      No comment left

    • Jill
      Oct 14, 2019

      Sounds yummy

    • LindaS_WI
      Jul 30, 2018

      I made this skillet cookie this past weekend to rave reviews by all my family. Instead of pecans, I added a cup of dried cherries and it was fantastic! I served it with ice cream and it was one of the best desserts we've had this summer.

    • lettuceleaf
      Feb 5, 2018

      The end result of this was very good, but I had to nearly double the baking time. I used the 10” cast iron skillet and baked 38 mins. It was completely raw in the center. Perhaps a 12” skillet would yield a better result. I returned it to the oven and baked a total of 73 mins and it was crispy on the edges and chewy in the center. Yum!