This Eggless Chocolate Chip Skillet Cookie is crispy around the edges and delightfully chewy in the center! Easy to make and easier to eat.
Easy Eggless Chocolate Chip Skillet Cookie Recipe
We’re cookie lovers around here, so I am very excited to share today’s recipe: Eggless Chocolate Chip Skillet Cookie.
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 scooping or rolling 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.
EGGLESS CHOCOLATE CHIP SKILLET COOKIE INGREDIENTS
You’ll need:
- All-purpose flour
- Baking power
- Baking soda
- Salt
- Cornstarch
- Unsalted butter
- Cream cheese
- Granulated sugar
- Light brown sugar
- Pure vanilla extract
- Semisweet chocolate chips or chunks
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE EGGLESS CHOCOLATE CHIP SKILLET COOKIE
- In a medium mixing bowl, whisk together the dry ingredients.
- 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.
- Butter an oven-safe skillet.
- 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 until it’s puffed, barely cooked in the center, and browned on the sides.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
FREQUENTLY ASKED QUESTIONS
IS IT POSSIBLE TO USE SELF-RISING FLOUR INSTEAD OF ALL PURPOSE AND LEAVE OUT THE SALT AND BAKING POWDER?
Yes, you can use self-rising and leave out the baking powder and salt called in the recipe
THE RECIPE CALLS FOR UNSALTED BUTTER BUT CAN I USE SALTED BUTTER INSTEAD?
Yes, you can! Just omit the extra salt called in the recipe.
WHAT KIND OF SKILLET DO I NEED TO MAKE THIS 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.
I DON’T HAVE A CAST IRON SKILLET; CAN I STILL MAKE THIS RECIPE?
Yes, you can! The cast-iron skillet helps to make the edges crispy but you can use any cake pan and adjust the baking time accordingly.
HOW CAN I SUBSTITUTE CREAM CHEESE?
You can substitute cream cheese for an equal amount of cottage cheese.
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.
STORING
Cover leftovers and store at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
FREEZING
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.
HOW DO YOU 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.
Variations To Try
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.
Looking for more eggless dessert recipes?
- 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 version check out my recipe for The Best Eggless Chocolate Chip Cookies!
Eggless Chocolate Chip Skillet Cookie
Ingredients
- 2 ½ cups (350 gr) all-purpose flour
- 1 teaspoon baking power
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1 cup (225 gr) unsalted butter, softened
- 3 oz (85 gr) cream cheese, softened
- ½ cup (100 gr) granulated sugar
- 1 cup (190 gr) light brown sugar
- 2 teaspoons pure vanilla extract
- 1 ½ – 2 cups (225 – 300 gr) semisweet chocolate chips or chunks
Instructions
- Preheat the oven to 350° F 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.
Recipe Notes:
- Best Eggless Cheesecake
- Easy Eggless Lemon Bars
- Easy Eggless Key Lime Pie
- Easy Eggless Pecan Pie
- Easy Mango Panna Cotta
- more recipes…
Nutrition
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- Electric Mixer
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- Kitchen Scale
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- Magnetic Measuring Spoons Set
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- Cast Iron Skillet
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