There’s nothing quite like the smell of cookies baking in a cast-iron skillet. This Pillsbury Cookie and Chocolate Chip Skillet is my go-to when I want a warm, shareable dessert without the fuss of rolling dough. It’s perfect for a cozy night in or when friends pop by unexpectedly.
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I love how the edges turn crispy while the center stays soft and gooey. The best part? You only need one bowl and one skillet – minimal cleanup. Plus, you can swap in your favorite add-ins like nuts or dried fruit to make it your own.
So preheat your oven, grab your favorite Pillsbury dough, and let’s bake something wonderful together.
Why You'll Love This Recipe
About the Ingredients
1 roll (16.5 oz) Pillsbury Chocolate Chip Cookie Dough
Use any flavor you like, but chocolate chip is classic. For a homemade feel, you can also use your favorite refrigerated dough.
2 tablespoons unsalted butter, melted
Brushing the skillet with butter adds richness and helps create a crispy bottom. You can use olive oil for a lighter option.
1/2 cup semi-sweet chocolate chips
Extra chocolate makes it extra gooey. Try dark chocolate or white chocolate chunks for a twist.
1/4 teaspoon flaky sea salt (optional)
A sprinkle of sea salt balances the sweetness. If you don’t have flaky salt, use a pinch of regular salt.
Vanilla ice cream, for serving
A scoop of vanilla ice cream is the perfect contrast to the warm cookie. Try cinnamon or caramel ice cream for a different flavor.
Tips & Tricks
Don't overbake
The center should look slightly underdone when you pull it out – it will continue to set as it cools.
Let it rest
Give the skillet 5-10 minutes after baking so the chocolate sets and slices cleanly.
Use a well-seasoned skillet
A properly seasoned cast-iron skillet ensures easy release and even baking. If you're unsure, line with parchment paper.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Brush a 10-inch cast-iron skillet with melted butter, ensuring the bottom and sides are coated.
2. Press the Dough
Press the Pillsbury cookie dough evenly into the skillet, making sure to reach the edges. It's okay if it's not perfectly smooth – it will level out as it bakes.
3. Add Extra Chips
Sprinkle the extra chocolate chips over the top, pressing them gently into the dough so they don't burn.
4. Bake to Golden Perfection
Bake for 22-25 minutes, until the edges are golden brown and the center is just set but still soft. A toothpick inserted near the edge should come out with a few moist crumbs.
5. Cool Slightly
Remove from the oven and let cool for 5-10 minutes. The center will continue to set, so don't rush this step.
6. Serve Warm
Sprinkle with flaky sea salt if desired. Serve warm directly from the skillet with scoops of vanilla ice cream.
Delicious Variations
- Add 1/2 cup chopped walnuts or pecans for a crunchy texture.
- Swap chocolate chips for peanut butter chips and use peanut butter cookie dough.
- Top with a drizzle of caramel sauce or a sprinkle of cinnamon before baking.
How to Store Pillsbury Cookie and Chocolate Chip Skillet
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze the baked skillet (wrapped tightly) for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat individual slices in the microwave for 20-30 seconds or in a 350°F (175°C) oven for 5-7 minutes until warm.
Frequently Asked Questions
Q: Can I use any brand of cookie dough?
Yes, any refrigerated cookie dough will work. Just make sure the weight is similar (around 16 oz) to avoid over or under filling the skillet.
Q: How do I know when the cookie skillet is done?
The edges should be golden brown and the center should look slightly underdone – it will set as it cools. A toothpick inserted near the edge should come out with a few moist crumbs.
Q: Can I make this gluten-free?
Absolutely! Use a gluten-free refrigerated cookie dough, and check that your chocolate chips are gluten-free. The baking time may vary slightly, so keep an eye on it.
Q: What if I don't have a cast-iron skillet?
You can use a 9-inch pie dish or a cake pan. Just adjust the baking time – a smaller dish may take a few extra minutes.
Ready to enjoy this warm, gooey skillet cookie? Grab your ingredients and let me know how it turns out in the comments below. Happy growing!
Pillsbury Cookie and Chocolate Chip Skillet
Warm, gooey Pillsbury Cookie & Chocolate Chip Skillet – a 30-minute dessert with crisp edges and melty chocolate.
🧂 Ingredients
- 1 roll (16.5 oz) Pillsbury Chocolate Chip Cookie Dough
- 2 tablespoons unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips
- 1/4 teaspoon flaky sea salt (optional)
- Vanilla ice cream, for serving
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). Brush a 10-inch cast-iron skillet with melted butter, ensuring the bottom and sides are coated.
- 2Press the Dough — Press the Pillsbury cookie dough evenly into the skillet, making sure to reach the edges. It's okay if it's not perfectly smooth – it will level out as it bakes.
- 3Add Extra Chips — Sprinkle the extra chocolate chips over the top, pressing them gently into the dough so they don't burn.
- 4Bake to Golden Perfection — Bake for 22-25 minutes, until the edges are golden brown and the center is just set but still soft. A toothpick inserted near the edge should come out with a few moist crumbs.
- 5Cool Slightly — Remove from the oven and let cool for 5-10 minutes. The center will continue to set, so don't rush this step.
- 6Serve Warm — Sprinkle with flaky sea salt if desired. Serve warm directly from the skillet with scoops of vanilla ice cream.
