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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!).
How to Make a Skillet Brownie Cookie
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Deep Dish Chocolate Chip Brookie
- 12 Tablespoons unsalted butter cut into Tbsp-sized pieces 1 1/2 sticks
- 1/2 cup semisweet chocolate chips
- 1/2 cup natural cocoa powder
- 3/4 cup sugar
- 3/4 cup tightly packed brown sugar light or dark
- 2 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350F and lightly grease a 10" cast iron pan with butter. Set aside.
- Combine butter and chocolate chips in a large, microwave-safe bowl and heat in 20 second increments (stirring well in between) until chocolate and butter are melted and well-combined.
- Add cocoa powder and stir well, then stir in sugars.
- Add eggs, egg yolk, vanilla extract, and salt, and stir until very well combined.
- Gradually add flour and stir until incorporated. Fold in chocolate chips. Set aside while you prepare your cookie layer.
- Using an electric mixer, cream together butter and sugars until well-combined.
- Add egg, egg yolk, and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually add flour mixture to butter mixture and stir until combined. Fold in chocolate chips.
- Alternate dropping brownie batter and cookie dough by heaping spoonfuls into prepared cast iron pan. Use a knife to swirl the batter evenly.
- Transfer to oven and bake on 350F for 40-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). If you notice that the top is beginning to turn brown but the center is still not cooked, cover the pan with aluminum foil so that the top will not over-cook.
- Allow to cool a bit after baking, but I personally believe this skillet brownie cookie is best when served warm, and even better if topped with vanilla ice cream!
Nutrition information is automatically calculated, so should only be used as an approximation.