This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
This decadent deep dish skillet brownie cookie is always a crowd pleaser! Made with from-scratch cookie dough and brownie batter and peppered with plenty of chocolate chips, you’re going to want to grab a spoon (and a big scoop of vanilla ice cream) and dig right in!
Hi everyone! Sam here from Sugar Spun Run with yet another sweet treat! Today I’m sharing this insanely decadent deep dish skillet brownie cookie! I know the name is a (delicious) mouthful but we do have a lot of ground to cover here today.
We have a soft, chewy, chocolate chip cookie dough that’s been swirled with chocolaty, fudgy homemade brownie batter (adapted from my super popular brownie cookies) and baked in a cast iron skillet until it’s just cooked through, gooey and rich and best served with a giant scoop of vanilla bean ice cream.
Are you hungry yet?
When making this skillet brownie cookie, I’m going to advise you to not wait for it to cool completely. Sure, set it on the stovetop and let it it cool down a bit so you don’t burn your tongue (or your hands — the cast iron will be HOT, so be careful), but this is a dish best served while still slightly molten.
You’re going to want to dig in while it’s still warm and gooey with melty chocolate chips and a center that’s just hovering above cookie dough status — that’s when it’s best.
There’s no graceful way to cut into it, by the way. Sure if you did wait for it to cool you could cut a neat, sturdy little slice, but this skillet brownie cookie is best when served still warm, so for the best experience you are going to want to carve yourself out a big messy scoop of this skillet brownie cookie.
It admittedly might not be the prettiest on your plate this way, but your taste buds won’t care and they’ll thank you for it.
And whatever you do, don’t forget to top everything off with vanilla ice cream! Have you ever had Ben & Jerry’s Half-Baked before? This reminds me of that, only better (seriously!).
Enjoy!
How to Make a Skillet Brownie Cookie
Pin this now to find it later
Pin It
Deep Dish Chocolate Chip Brookie
Ingredients
Brownie Layer
- ¾ cup unsalted butter cubed
- ½ cup semisweet chocolate chips
- ½ cup natural cocoa powder
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup semisweet chocolate chips
Cookie Layer
- ¾ cup softened unsalted butter
- ¾ cup packed brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose
- 1 ½ teaspoon cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
Brownie Layer
- Preheat the oven to 350 degrees Fahrenheit and lightly grease a 10" cast iron pan with butter or non-stick cooking spray. Set aside.
- Combine ¾ cup unsalted butter and ½ cup semisweet chocolate chips in a large, microwave-safe bowl. Heat in 20-second increments stirring in between until melted and combined.
- Add ½ cup natural cocoa powder, ¾ cup granulated sugar, and ¾ cup packed brown sugar. Stir to combine.
- Add 2 large eggs, 1 large egg yolk, 1 teaspoon vanilla extract, and ½ teaspoon salt. Whisk to combine.
- Gradually add 1 cup all-purpose flour and stir until incorporated. Fold in ½ cup semisweet chocolate chips. Set aside while you prepare your cookie layer.
Cookie Layer
- Using an electric hand mixer, cream together ¾ cup softened unsalted butter and ¾ cup packed brown sugar until well combined.
- Add 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract then stir well.
- In a separate, medium-sized bowl, whisk together 2 cups all-purpose, 1 ½ teaspoon cornstarch, ½ teaspoon baking powder, and ¾ teaspoon salt.
- Gradually add the flour mixture to the butter mixture and stir until combined. Fold in 1 cup semisweet chocolate chips.
Assemble and Bake
- Alternate dropping the brownie batter and cookie dough by the spoonfuls into the prepared cast iron pan. Use a knife to swirl the batter evenly.
- Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. If you notice that the top is beginning to turn brown too quickly then cover the pan with aluminum foil so that the top will not overcook.
- Cool for a few minutes before enjoying then serve with vanilla ice cream on top!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the 1/2 C chocolate chips supposed to be listed twice in the brownie layer? Is it 1 C total or just accidentally duplicated?
Hi Allison, thank you for your question. You will use a 1/2 cup of chocolate chips twice in the brownies layer, and 1 cup in the cookie layer. So total you will need 2 cups of chocolate chips.
Would it work in a 12” cast iron skillet? Or would that be too big?
A 12-inch skillet will work, but it won’t be deep-dish and it will require less baking time. The recipe calls for 40-50 minutes, so I would start checking it around 25-30 minutes following the doneness instructions on the recipe card.
Is the ingredient list for the cookie layer missing white sugar? The instructions say to combine sugarS but only brown sugar is listed. What is the amount of the white sugar?
It is just brown sugar for this recipe.