Brown butter salted chocolate chip skillet cookie

Brown butter gives this salted chocolate chip skillet cookie a pleasant, nutty aroma and taste. It’s perfect to share with family (or eat on your own – ha!). Dress this up with some additional chocolate chips or frosting!

Oh brown butter, how I love thee… and how much I’ve forgotten that I need to bake with you more!

Goodness. I have been baking less with brown butter, and that makes me sad. There’s something really special about that nutty aroma and taste that just makes me swoon.

And to use it in this giant skillet cookie is something that’s pretty glorious. I mean, you don’t have to roll out cookies or dirty up any cookie pans or anything like that. Just a saucepan, bowl, and a cast iron skillet. Oh, and a huge fork to gobble this up.

This brown butter salted chocolate chip skillet cookie came together very quickly and very easily. I was already strapped for time one day but had to have dessert (you all know the feeling), so this skillet cookie was perfect. Minus the brown butter, everything else came together in one bowl, and it only took me 20 minutes to bake. Then once it cooled, I was able to dig in and stuff myself.

I think this could could be great to share as an after-dinner family dessert. Or, if you’re like me, this could serve as your next lunch (ahem). Because brown butter is amazing and should be in more baked goods. Am I right?

Brown butter salted chocolate chip skillet cookie

A skillet brown butter salted chocolate chip skillet cookie that's perfect for sharing (or not)!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 10
Author: Eva Bakes


  • 12 Tablespoons butter divided
  • 1/2 cup plus 3 Tablespoons brown sugar
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 cup chocolate chips
  • Pinch of flaky sea salt


  • Preheat your oven to 375 degrees F. Generously grease a 10" cast iron pan and set aside.
  • In a small metal-colored saucepan, melt 1 stick of butter over medium heat. Do not stir with a spatula, but feel free to swirl around. Heat until the butter starts developing amber colored flecks and you achieve a nutty aroma. Be careful and watch the butter carefully so it doesn't burn.
  • Pour the butter into a large bowl. Add the remaining 4 Tablespoons of butter and mix well until everything is melted together.
  • Add the sugars and salt and mix until everything is smooth. Add the egg and vanilla and mix well.
  • Add in the baking soda and flour and mix until a few dry streaks remain. Fold in the chocolate chips until everything just comes together. Transfer to your cast iron pan and smooth the top. Sprinkle with flaky sea salt.
  • Bake in your preheated oven for 20-25 minutes or until the cookie has puffed up and is golden. Remove from the oven and decorate with additional chocolate chips if desired. Allow to cool slightly before slicing and serving.
  • Leftovers should be stored, covered, at room temperature or in an airtight container and will keep for several days.


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