Gooey Cast Iron Skillet Cookie Recipe with Melted Chocolate Chunks Easy and Perfect

Let me tell you, the scent of buttery dough mingling with warm, melting chocolate chunks wafting from my cast iron skillet is enough to make anyone’s mouth water instantly. The first time I baked this gooey cast iron skillet cookie with melted chocolate chunks, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special—pure, nostalgic comfort wrapped in a cookie.

Years ago, when I was knee-high to a grasshopper, my grandma used to bake something similar on rainy weekends, but her version never had that perfect gooey center I craved. I stumbled upon this recipe on a cozy Sunday afternoon, trying to recreate that warm feeling from my childhood. Honestly, I wish I’d found this recipe years earlier because it’s dangerously easy and absolutely crowd-pleasing.

My family couldn’t stop sneaking bites off the skillet as it cooled (and honestly, I can’t really blame them). This gooey cast iron skillet cookie with melted chocolate chunks quickly became a staple at family gatherings, potlucks, and those rare quiet nights when you just want to indulge. You know what? It’s perfect for brightening up your Pinterest cookie board or serving as a sweet treat for your kids after school. Tested multiple times in the name of research, of course, this recipe feels like a warm hug—you’re definitely going to want to bookmark this one.

Why You’ll Love This Recipe

After baking this gooey cast iron skillet cookie recipe several times, I can say with confidence it’s a winner for good reasons. Here’s why you’re going to want this recipe in your repertoire:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute sweet cravings.
• Simple Ingredients: No fancy grocery trips needed—you likely already have everything in your pantry.
• Perfect for Any Occasion: Great for cozy dinners, weekend treats, potlucks, or even a date night dessert.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—seriously, it disappears fast.
• Unbelievably Delicious: The combo of a crisp edge with that gooey, chocolate-melted center is next-level comfort food.

This isn’t just another cookie recipe. The magic lies in baking it right in a cast iron skillet, which creates that irresistible golden crust and keeps the inside luxuriously soft. The melted chocolate chunks? They bring a rich, creamy texture that’s way better than chips. Plus, the balanced sweetness and hint of vanilla make it a comforting classic you’ll want to make again and again.

Honestly, the first bite makes you close your eyes and savor the moment. It’s comfort food with a little twist—fast, easy, but with all the soul-soothing satisfaction you crave. Whether you’re impressing guests or just treating yourself, this gooey cast iron skillet cookie with melted chocolate chunks is a winner every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfying gooey texture without any fuss. Most are pantry staples, and you can easily swap a few if needed.

• Unsalted butter – 1/2 cup (113g), softened (adds richness and helps with that crisp edge)
• Brown sugar – 1/2 cup (100g), packed (for moisture and deep caramel flavor)
• Granulated sugar – 1/4 cup (50g) (balances sweetness and crunch)
• Large egg – 1, room temperature (binds everything together)
• Pure vanilla extract – 1 teaspoon (trust me, it makes all the difference)
• All-purpose flour – 3/4 cup (95g) (you can use gluten-free flour blend if needed)
• Baking soda – 1/4 teaspoon (for just a little lift)
• Salt – 1/4 teaspoon (balances sweetness)
• Chocolate chunks – 1 cup (175g), preferably semi-sweet or dark (I recommend Ghirardelli or Guittard for best melt and flavor)

Optional but delicious additions:

• Chopped nuts – 1/4 cup (walnuts or pecans add a nice crunch)
• Sea salt flakes – a pinch on top before baking (for a sweet-salty kick)

Feel free to swap butter for coconut oil for a dairy-free option or use a sugar substitute to lighten it up a bit. In summer, fresh raspberries scattered on top before baking make a lovely fruity note.

Equipment Needed

• 10-inch cast iron skillet: The star of the show. If you don’t have cast iron, a heavy oven-safe skillet or pie dish works, but cast iron gives that unbeatable crispy edge.
• Mixing bowls: For combining your wet and dry ingredients separately.
• Wooden spoon or silicone spatula: For mixing the dough without overworking it.
• Measuring cups and spoons: Accuracy matters for the best texture.
• Oven mitts: Cast iron gets HOT, so a good pair is essential.

If you’re on a budget, thrift stores often have cast iron skillets at a steal. I’ve tried non-stick skillets before, but they don’t replicate the same crispiness. Also, seasoning your cast iron skillet properly will give you the best results and keep it in great shape for years of baking and cooking.

Preparation Method

1. Preheat your oven to 350°F (175°C). Place your cast iron skillet inside while it heats to get it nice and warm.
2. Cream the butter and sugars: In a mixing bowl, beat 1/2 cup softened unsalted butter with 1/2 cup packed brown sugar and 1/4 cup granulated sugar until light and fluffy (about 2-3 minutes). This step is key for that tender texture.
3. Add egg and vanilla: Crack in 1 large egg and 1 teaspoon pure vanilla extract. Mix until combined, scraping down the sides so everything is well incorporated.
4. Combine dry ingredients: In another bowl, whisk 3/4 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to evenly distribute.
5. Mix dry into wet: Slowly add the dry ingredients to the wet mixture. Stir until just combined — don’t overmix, or your cookie will be tough.
6. Fold in chocolate chunks: Gently fold in 1 cup chocolate chunks, making sure they’re evenly spread throughout the dough.
7. Prepare your skillet: Carefully remove the hot cast iron skillet from the oven (use oven mitts!). Lightly grease the skillet with a bit of butter or non-stick spray.
8. Press dough into skillet: Transfer the cookie dough into the skillet and gently press it evenly to fill the pan.
9. Bake: Place the skillet in the oven and bake for 20-25 minutes. The edges should be golden brown and firm, but the center will still look a little soft and gooey.
10. Cool & serve: Let the cookie cool for 5-10 minutes before digging in. The residual heat keeps the middle melty and warm.

Quick tip: If you want a less gooey center, add a couple more minutes to baking time, but honestly, that gooey middle is what makes this cookie special. Also, keep an eye on your chocolate chunks—they should be melted but not burnt (that smell will give you a heads-up).

Cooking Tips & Techniques

Here are some pro tips I’ve picked up after several batches (and some not-so-great ones):

• Don’t overmix the dough. Overworking gluten will make your cookie dense and chewy instead of soft and tender.
• Use room temperature ingredients. Butter and eggs that aren’t cold help the dough come together smoothly and bake evenly.
• Cast iron skillet is a game-changer. It heats evenly and creates that perfect crispy edge, unlike other pans.
• Watch the baking time closely. A few minutes too long and you lose that coveted gooey center. I usually start checking at 18 minutes.
• Multitasking tip: While the cookie bakes, clean up your bowls and utensils so you’re ready to serve immediately.

One time, I baked it too long and ended up with a dry cookie — lesson learned! Also, sprinkling a pinch of flaky sea salt right after baking amps up the flavor and balances the sweetness beautifully.

Variations & Adaptations

This gooey cast iron skillet cookie recipe is easy to tweak to suit your mood or dietary needs:

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking flour blend. The texture stays soft and delicious.
• Vegan: Use coconut oil instead of butter, a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and dairy-free chocolate chunks.
• Flavor Boost: Add a teaspoon of cinnamon or a pinch of espresso powder to the dry ingredients for a subtle twist.
• Fruit & Nut: Toss in 1/4 cup chopped walnuts and 1/4 cup dried cherries or cranberries for texture and tartness.
• Cooking Method: If you don’t have an oven-safe skillet, bake the dough in a greased 8-inch round cake pan—results will still be fantastic but less crisp on the edges.

I once added a swirl of peanut butter before baking, and it was a game changer—creamy pockets of peanut butter paired with melty chocolate? Yes, please!

Serving & Storage Suggestions

Serve this gooey cast iron skillet cookie warm, right from the pan, ideally with a scoop of vanilla ice cream or a drizzle of caramel sauce for pure indulgence. It also pairs beautifully with a tall glass of cold milk or your favorite coffee.

To store leftovers, cover the skillet tightly with plastic wrap or transfer the cookie to an airtight container. It stays fresh at room temperature for up to 2 days. For longer storage, wrap well and freeze for up to 3 months.

When reheating, pop the cookie in a preheated 350°F (175°C) oven for 5-7 minutes to bring back that gooey warmth. Microwave works too, but the oven keeps the edges crisp.

Flavors actually deepen overnight, so if you can wait, the next-day cookie is just as dreamy—sometimes even better!

Nutritional Information & Benefits

One serving (roughly 1/8th of the skillet) of this gooey cast iron skillet cookie with melted chocolate chunks contains approximately:

Calories	320
Fat	18g
Carbohydrates	38g
Protein	4g

While this is definitely a treat, the recipe uses real butter and quality chocolate, which provide healthy fats and antioxidants. Using dark chocolate chunks boosts flavonoids, which are linked to heart health. You can also easily adapt it to gluten-free or vegan as needed.

For me, this recipe strikes a nice balance between indulgence and simplicity—sometimes you just need that cozy comfort food without complicated ingredients or hours in the kitchen.

Conclusion

This gooey cast iron skillet cookie with melted chocolate chunks is absolutely worth trying if you want a quick, satisfying dessert that feels homemade but looks impressive. The mix of crisp edges and molten chocolate is downright addictive, and the recipe’s flexibility means you can customize it to fit your taste and dietary needs.

Personally, I love how it brings everyone to the kitchen for a warm, shared moment. Whether it’s a special weekend treat or an anytime pick-me-up, this cookie recipe has a special place in my heart—and on my Pinterest board.

Give it a go, tweak it your way, and don’t forget to drop a comment sharing your favorite variations. Share the love (and the cookie) with friends and family—you won’t regret it!

Happy baking, and remember: sometimes the simplest recipes bring the biggest smiles.

FAQs

Can I use chocolate chips instead of chunks?

Yes! Chocolate chips work fine, but chunks tend to melt better and create gooier pockets of chocolate.

How do I prevent the cookie from overbaking?

Start checking around 18-20 minutes. The edges should be golden and set, while the center remains soft. It will firm up as it cools.

Can I make this cookie ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just add a couple of minutes to the baking time if baking straight from the fridge.

What’s the best way to clean my cast iron skillet after baking?

Let it cool slightly, then wipe with a paper towel. Avoid soap if possible; rinse with warm water and dry thoroughly. Re-season lightly if needed.

Is this recipe suitable for kids?

Definitely! Kids love the gooey texture and melty chocolate. Just be careful with the hot skillet when serving.

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