This Eggless Chocolate Chip Skillet Cookie is crispy around the edges and delightfully chewy in the center! Easy to make and easier to eat. The recipe includes step-by-step photos and lots of tips.
Easy Eggless Pizookie Recipe Highlights
We’re cookie lovers around here, so I am very excited to share today’s recipe: Eggless Chocolate Chip Skillet Cookie. It’s also known as Pizookie, which is essentially a big cookie pizza that’s warm, gooey, and usually topped with ice cream and chocolate chips.
What is better than a warm, soft, chewy, gooey humongous cookie? Dessert perfection!
This easy eggless skillet cookie boasts crispy edges and a chewy center, thanks to your cast iron skillet.
The beauty of this recipe is that no need to scoop or roll out dozens of cookies, and no waiting to bake multiple batches. Just one giant cookie, that you can dig right into.
Serve your skillet cookie in neat slices topped with ice cream or whipped cream, or just grab a spoon and dig in with your loved ones. There’s really no wrong way to do this.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- All-purpose flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
- Baking powder & Baking soda: Make sure they’re not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Cornstarch: You can substitute for potato starch 1:1.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Cream cheese: Make sure you use the full-fat version that comes in blocks.
- Sugars: For this recipe, you will need Regular white granulated sugar o caster sugar, and brown sugar.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Semisweet chocolate chips or chunks: You can also use dark chocolate if you prefer.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- In a medium mixing bowl, whisk together the dry ingredients.
- Cream together unsalted butter and cream cheese until smooth. Then, add the granulated sugar and light brown sugar. Scrape down the sides and bottom of the bowl as needed. And then add the vanilla extract and beat until combined.
- Reduce speed to low and gradually beat in flour mixture until combined. Then, beat in chocolate chips until evenly distributed.
- Butter an oven-safe skillet.
- Using a rubber spatula or wooden spoon, spread the cookie dough evenly into the prepared skillet. Then sprinkle it with the sea salt and more chocolate chip on top, if desired.
- Bake until it’s puffed, barely cooked in the center, and browned on the sides.
Recipe Tips
Don’t overbake! The edges should be browned and crisp while the middle is soft and gooey.
Use another pan. If you don’t have a cast-iron skillet, use a regular oven-safe skillet, or a pie plate. A springform pan would also work!
Make individual portions. To do so, simply divide the cookie dough evenly among mini cast-iron dishes, gratin pans, or ramekins. Make sure you keep a close eye on the baking time. Adjust the time down for smaller or shallower dishes and add more time for more dough or deeper dishes.
Variations
This is my go-to classic skillet chocolate chip cookie but the sky is the limit when it comes to customizing this easy recipe. Here are some ideas:
- Add 1 cup M&Ms or any other favorite candy like Snickers or Reese’s to the dough.
- Add 1 cup of chopped nuts.
- Substitute the semi-sweet chocolate for white chips, peanut butter chips, butterscotch chips, or any combination you like.
- Add 1 cup of crushed pretzels, potato chips, or candied bacon.
- Add 1 cup of mini marshmallows.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and cream cheese. My favorite dairy-free butter brands for baking are:
Frequently Asked Questions
Yes, you can use self-rising. Make sure you leave out the baking powder and salt called in the recipe.
Yes, you can! Just omit the extra salt called in the recipe.
You want anything from 9 to 12 inches in diameter. Make sure you are using an oven-safe skillet. When making skillet cookies, I always use my 10-inch cast-iron skillet. The baking time will vary depending on the size of your skillet. If your skillet is smaller, it will take a little more time. If your skillet is larger, it will take a little less time.
Yes, you can! The cast-iron skillet helps to make the edges crispy, but you can use any cake pan or springform and adjust the baking time accordingly.
You can substitute cream cheese for an equal amount of cottage cheese.
Storing
Cover leftovers and store them at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freeze
Prepare cookie dough following the recipe instructions through step 5. Form a disk, wrap it with plastic wrap, and then tightly with aluminum foil. Freeze for up to 3 months in the freezer. When ready to bake, thaw in the refrigerator before continuing with the next step.
Make-Ahead
Prepare cookie dough following the recipe instructions through step 5. Form a disk, wrap it with plastic wrap, and then tightly with aluminum foil. Chill for up to 3 days in the refrigerator. When ready to bake, remove from the refrigerator and continue with the next step.
Reheat A Skillet Cookie
Cover the skillet cookie with aluminum paper and bake for about 5 minutes. If you want to reheat an individual portion, transfer your portion to a microwave-safe plate and cover and microwave for about 15-20 seconds.
More Recipes You’ll Love!
- Best Eggless Cheesecake
- Easy Eggless Lemon Bars
- Easy Eggless Key Lime Pie
- Easy Eggless Pecan Pie
- Easy Mango Panna Cotta
- more recipes…
If you prefer the classic chocolate chip cookies check out my recipe for The Best Eggless Chocolate Chip Cookies!
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Eggless Chocolate Chip Skillet Cookie
Equipment
Ingredients
- 2 ½ cups (350 g) all-purpose flour
- 1 teaspoon baking power
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1 cup (225 g) unsalted butter, softened
- 3 oz (85 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 2 teaspoons pure vanilla extract
- 1 ½ – 2 cups (300 – 400 g) semisweet chocolate chips or chunks
Instructions
- Preheat the oven to 350º F (180º C) and grease a 10 or 12-inch cast-iron skillet with butter.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set the bowl aside.
- In a stand mixer fitted with the paddle attachment, cream together unsalted butter and cream cheese until smooth. Add the granulated sugar and light brown sugar. Scrape down the sides and bottom of the bowl as needed. Then add the vanilla extract and beat until combined.
- Reduce speed to low and gradually beat in flour mixture until combined.
- Beat in chocolate chips until evenly distributed.
- Using a rubber spatula or wooden spoon, spread the cookie dough evenly into prepared skillet. Then sprinkle it with the sea salt and more chocolate chip on top, if desired.
- Bake the cookie skillet for 30 to 35 minutes, or until it’s puffed, barely cooked in the center, and browned on the sides. If you want the cookie skillet less chewy you can bake it a little longer, around 40 minutes.
- Remove it from the oven and allow it to cool for 10 minutes.
- You can scoop/slice and serve. Or serve topped with ice cream and a whole bunch of spoons so everyone can dig in together.
- Don’t overbake! The edges should be browned and crisp while the middle is soft and gooey.
- If you don’t have a cast-iron skillet, use a regular oven-safe skillet, or a pie plate. A springform pan would also work!
- Make individual portions. To do so, simply divide the cookie dough evenly among mini cast-iron dishes, gratin pans, or ramekins. Make sure you keep a close eye on the baking time. Adjust the time down for smaller or shallower dishes and add more time for more dough or deeper dishes.
Nutrition
Originally posted in May 2020, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
