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Monster Skillet Cookie

This Monster Skillet Cookie recipe is a perfect go-to when you want a quick and easy dessert. Customize the chewy cast iron cookie base with your favorite add-ins!

Overhead view of monster skillet cookie in cast iron skillet with ice cream, caramel, and M&Ms on top

Last fall, I spoke to a group of students from my former high school about blogging and cookbook writing. They were such a great group full of questions, but I’m sure everyone’s favorite part was making skillet cookies. You can always win over a crowd with freshly baked cookies.

Several times since then, I’ve thought that I should make more skillet cookies. It’s taken me a while, but I’ve got a doozy of a skillet cookie to share with you. This is one serious cookie packed with so many delicious and irresistible things!

You can use whatever you like as add-ins for this cookie. For the one you see here, I used chocolate chips, peanut butter chips, nuts, toffee bits, mini peanut butter cups, and cinnamon chips. But there are all kinds of things you can use! Coconut, caramel bits, pretzels, sprinkles, crumbled cookies… you get the idea. This is your perfect opportunity to use up all those stray baking ingredients that have been lingering in your pantry!

Cast iron skillet cookie topped with ice cream, chocolate chips M&Ms, and caramel

What You’ll Need

Because you can use anything you have on hand for the add-ins and the rest of the skillet cookie is made with kitchen staples, this is truly a recipe you can bake on a whim!

  • Unsalted butter
  • Light brown sugar
  • Egg
  • Vanilla extract
  • All-purpose flour – Learn more: How to Measure Flour
  • Baking powder
  • Salt
  • Old-fashioned rolled oats
  • Your favorite add-ins – Chocolate chips, nuts, M&Ms, toffee bits, coconut, pretzels, etc.

Not only is this Monster Skillet Cookie the biggest cookie you might ever make, it’s also the easiest. You don’t even need to use a mixing bowl!

Melt together the butter and sugar. Place the butter in a 10-inch cast-iron skillet set over medium heat. Once melted, add the brown sugar and stir until it dissolves. Remove the pan from the heat and cool for 10 minutes.

Finish the cookie dough. Preheat your oven to 350°F. Stir the egg and vanilla into the cooled butter mixture, then add the flour, baking powder, and salt; stir to combine. Next, stir in the oats, followed by the add-ins. Spread the dough evenly in the skillet.

Bake. Bake the cookie in the skillet for 20 to 25 minutes, or until it’s golden brown. Serve warm or at room temperature. (I highly recommend serving with a scoop of ice cream and a drizzle of caramel or chocolate sauce!)

Tips for Success

Here are some tips to help make a perfect skillet cookie!

  • Make sure you cool the butter. The butter-and-sugar mixture needs to cool before you add the egg. If it doesn’t, you’ll end up with cooked egg in your batter! (Scrambled eggs are delicious, but not so much when they’re mixed into a cookie with chocolate chips and M&Ms.)
  • Mixing the dough. I like to mix this cookie right in the skillet to cut down on the post-baking clean up. Of course, you can make it in a bowl if you prefer.
  • Don’t over-bake. A cast iron skillet gets hot, so your skillet cookie will continue to bake even after you remove it from the oven. It’s okay if the center of the cookie looks a little under-done.
Monster skillet cookie in cast iron skillet topped with ice cream, caramel and M&Ms

How to Store

Cover the skillet with foil or plastic wrap, or transfer the cookie pieces to an airtight container. Store at room temperature for 3 to 4 days.

Can I Freeze Extras?

Yes, you can freeze leftover skillet cookie slices for later! Wrap the pieces individually or transfer them to an airtight container with parchment paper between the layers (if needed). Freeze for up to 3 months; thaw at room temperature, or warm the cookie pieces in the microwave or a 300ºF oven.

Find more cookie recipes in the Recipe Index!

Monster Skillet Cookie

Yield 8 to 10 servings
Prep Time 15 minutes
Cook Time 20 minutes

Quick to make and sure to please, this Monster Skillet Cookie is packed with all kinds of tasty things!

Cast iron skillet cookie topped with ice cream, chocolate chips M&Ms, and caramel


  • 1/2 cup unsalted butter
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cups old-fashioned rolled oats
  • 2 cups your favorite add-ins (chocolate chips, nuts, M&Ms, toffee bits, coconut, pretzels, etc.)


  1. Place the butter in a 10-inch cast iron skillet. Melt over medium heat. Add the brown sugar and stir until the sugar dissolves.
  2. Remove the pan from the heat and allow the mixture to cool about 10 minutes.*
  3. Preheat oven to 350°F.
  4. Add the egg and vanilla to the cooled butter mixture. Stir until combined.
  5. Add the flour, baking powder, and salt, and mix just until combined. Stir in the oats.
  6. Stir in the add-ins. Spread the dough evenly in the skillet.
  7. Bake 20 to 25 minutes, or until golden brown. Be sure not to overbake. Serve warm or at room temperature.


*Don't skip the cooling step. The butter/sugar mixture needs to cool a bit before you add the egg so that you won't end up with bits of cooked egg in your cookie dough.

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    13 Comments on “Monster Skillet Cookie”

  1. This sounds great. You mix and make it all in one pan. Love it!

  2. Since I can’t eat oats, do you think I can use quinoa flakes in place of the oats?  I just purchased quinoa flakes and wonder if I can use them exactly the same way as you would oat meal.

    • Hi, Alicia. I’ve never baked with quinoa flakes, so I can’t really answer your question. I would follow the manufacturer’s recommendations for substitutions. Alternately, you can omit the oats and increase the flour by 1/4 cup.

  3. WHOA!!! I’ve never been a fan of skillet cookies, but this one really is calling my name. I mean look at it! What a hot babe! Who could possibly resist such good looks? It may very well have me lose my skillet cookie virginity… 

    And technically, since this is ONE cookie, this means I can legally have the whole thing to myself, right? 😉 

  4. My favorite part would have been making skillet cookies, too…. I want to just plant my face in this and not look up until it’s gone.

  5. Ahhhhh, skillet cookies are my favorite! And now I want to make one. This looks so good!

  6. How decadent! I  like how you can mix it up with your own mix-ins! Yummy!

  7. I’ve made a fair number of the recipes you’ve posted, and this is one of my favourites- that it’s quick and easy makes it even better. I mixed in chocolate chips and chopped Reese’s peanut butter cups, baked it for 35 minutes, and it turned out very moist. I’ve just picked up some caramel sauce that I’ll incorporate next time as well. 

  8. Thank you for you simple and doable approach. I just joined your site and can’t wait to try out your recipes in BoB!
    Happy baking looking forward to my delicious relationship with your recipes 🙂

  9. Can I use melted chocolate instead of caramel for the topping?

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