Chocolate Chip Cookie Skillet


Chocolate. Chip. Cookie. Skillet.

The name says it all.

We’re so obsessed with this recipe because it’s so easy to throw together and tastes SO delicious, especially topped with a scoop of ice cream. So go ahead, grab a spoon!


Vegan Buttery Spread (we use this kind!)

Sugar (here’s an organic option!)

Brown Sugar (here’s an organic option!)

Nondairy Milk (we like this soy milk!)

Vanilla (here’s an organic option!)

All-Purpose Flour

Baking Soda


& Chocolate Chips (we like these minis! these are also vegan)

Grab a few friends and enjoy this for dessert tonight!

Chocolate Chip Cookie Skillet

Grab a spoon and dig in!
5 from 3 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Servings 4 servings


  • 5 tbsp (70 g) vegan butter
  • 1/3 cup (66 g) granulated sugar
  • 1/3 cup (73 g) packed light brown sugar
  • 2 tbsp (30 ml) nondairy milk
  • 1 tsp pure vanilla extract
  • 1 cup (125 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (84 g) vegan chocolate chips + more for topping


  • Preheat the oven to 350°F. Grease an 8″ round cast-iron skillet (or another oven-proof pan of the same size).
  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar until light and fluffy. Add the milk and vanilla and beat again until well combined.
  • Add the flour, baking soda, and salt and mix until just combined.
  • Fold in the chocolate chips.
  • Spread the batter into the prepared skillet. Top with extra chocolate chips, as desired.
  • Bake for 20-30 minutes, until golden brown.
  • Enjoy with vegan ice cream and chocolate drizzle!
    • Barbara
    • February 12, 2020

    Hi I’m so excited to make this for my son but I do t have a skillet. Would this work if I bake it on a different baking pan? Thanks!

    • Jodie
    • January 7, 2021

    5 stars
    I’ve made this several times and it is always a hit with friends and family. I’m thinking of trying to replace the vegan butter with coconut oil. Do you think that would work well?

    • Genevieve
    • October 23, 2021

    5 stars
    This was amazing! I actually doubled the recipe and split the dough evenly between to 8 inch round pans to make a two-tier cookie cake for my husband’s birthday. I just used vanilla Betty Crocker icing but you could make your own of course. It was absolutely perfect! And he loved it! I baked it for 25 mins but I think I’ll try closer to 20 next time to get and even chewier texture. I took pics, too bad I can’t attach them here. Thanks for the awesome and simple recipe!

    • Laurie
    • September 20, 2022

    5 stars
    Your regular chocolate chip cookie recipe is my absolute favourite and I’m dying to try this skillet recipe! I would like to make two 5” personal skillet cookies for me and my daughter with this recipe. Do you have any advise on adjusting the oven temperature or baking time? I don’t want to mess it up 🙂 Thank you for your amazing recipes!

    • Angela
    • November 1, 2022

    Can’t wait to give this recipe a try! Do you think I could make the dough and refrigerate for a day before baking?

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