Giant Christmas Skillet Cookie
An incredibly easy, gooey, and warm giant chocolate chip cookie baked in a cast iron skillet and loaded with festive holiday M&Ms. No chilling or rolling required!
Ingredients
- 3/4 cup Unsalted butter melted and slightly cooled
- 3/4 cup Light brown sugar packed
- 1/4 cup Granulated sugar
- 1 large Egg room temperature
- 1 large Egg yolk room temperature
- 2 tsp Vanilla extract
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Red and green M&Ms plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet with non-stick spray or a little butter.
- In a large mixing bowl, whisk together the melted (and slightly cooled) unsalted butter, packed light brown sugar, and granulated sugar until smooth and well combined.
- Whisk in the whole egg, the extra egg yolk, and the vanilla extract until the mixture is glossy and smooth.
- Add the all-purpose flour, baking soda, and salt. Use a rubber spatula to gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips and the red and green M&Ms.
- Transfer the cookie dough into the prepared cast iron skillet. Use your hands or the spatula to press the dough into an even layer reaching the edges.
- Gently press a few extra chocolate chips and M&Ms onto the top of the dough for presentation.
- Bake in the preheated oven for 25-30 minutes. The edges should be golden brown and the center should look just barely set.
- Remove the skillet from the oven and let the cookie cool in the pan for 15 minutes. The center will continue to bake slightly as it rests.
- Serve warm directly from the skillet, topped with scoops of vanilla ice cream if desired!
Notes
The secret to chewiness: Don't skip the extra egg yolk or swap the melted butter for softened butter; these are the keys to a dense, chewy center. Don't overbake: The center will look slightly soft when you pull it out at 25-30 minutes, but the residual heat from the cast iron will finish baking it on the counter. Make Ahead: You can press the dough into the skillet, cover it, and keep it in the fridge for up to 2 days before baking. Pan Substitute: If you don't have a cast iron skillet, a 9-inch round baking pan or 9x9 square dish will work, though the edges may not get as crispy.
