Chocolate Chip Cookie Skillet: A Shareable Dessert Recipe
If you’ve ever hovered by the oven waiting for a giant, gooey cookie to come out warm — spoons at the ready — you already understand the appeal of a cookie skillet. It’s one cookie, baked big, meant to be shared straight from the pan.
It’s also one of the easiest ways to turn our Chocolate Chip Wholefood Cookie Mix into a proper dessert-table centrepiece, with barely any extra effort compared to a regular batch of cookies.
Why a Skillet Beats a Batch
Baking the dough as one big cookie instead of individual rounds means the edges get deeply golden and slightly crisp while the middle stays soft, melty and almost underbaked in the best way. It’s less precise than individual cookies too — there’s no need to worry about even-sized dough balls or consistent spacing on a tray.
Chocolate Chip Cookie Skillet Recipe
Serves: 6–8 | Prep: 10 mins | Bake: 18–22 mins
Ingredients
• 1 packet Mt. Elephant Wholefood Chocolate Chip Cookie Mix
• 1 egg
• 1/3 cup melted butter, plus extra for greasing
• Extra choc chips or chunks, to top
• Vanilla ice cream, to serve
Method
1. Preheat oven to 180°C (160°C fan-forced). Grease a 20–22cm ovenproof skillet or cake tin with butter.
2. In a bowl, whisk the egg and melted butter together.
3. Add the Chocolate Chip Wholefood Cookie Mix and stir until a soft dough forms.
4. Press the dough evenly into the skillet, right to the edges.
5. Scatter extra choc chips over the top.
6. Bake for 18–22 minutes, until the edges are golden and the centre looks just set but still soft.
7. Rest for 5 minutes, then serve warm straight from the skillet with a scoop of ice cream.
Mt. Elephant Tip
No skillet on hand? A 20cm round cake tin works just as well. Just watch the bake time closely — a deeper tin may need a couple of extra minutes in the middle.
Get the mix ready for your next gathering — shop the Chocolate Chip Wholefood Cookie Mix.