This Skillet Brookie combines a chewy chocolate chip cookie with rich, fudgy brownie pockets, all baked together in a cast iron skillet. The edges turn golden and slightly crisp while the center stays soft and gooey. It’s the perfect dessert when you can’t decide between brownies and cookies!
I love making desserts in my cast iron skillet, and this brookie is one of my favorites! The cookie dough comes together right in the skillet, so there’s less cleanup. My favorite way to enjoy it is warm from the oven with a scoop of vanilla ice cream melting over the top.
Why I Love This Skillet Brookie
About the Ingredients ⭐
Chocolate Chip Cookie Layer
- Butter: Adds richness and flavor.
- Brown & Granulated Sugar: Create a chewy cookie with crisp edges.
- Egg & Vanilla: Add moisture and flavor.
- Flour, Baking Soda & Salt: Give the cookie structure.
- Chocolate Chips: Add plenty of chocolate.
Fudgy Brownie Pockets
- Melted Butter & Sugar: Create a rich, sweet base.
- Cocoa Powder: Adds deep chocolate flavor.
- Egg Yolk & Vanilla: Keep the brownies rich and fudgy.
- Flour & Salt: Give the brownies structure.
- Chocolate Chips: Add extra chocolate.
Toppings
- Chocolate Chips: For extra chocolate on top.
- Vanilla Ice Cream: Perfect for serving warm.
- Flaky Sea Salt: Optional sweet and salty finish.
Be sure to check out the full recipe and ingredient list below
“A true slice of heaven!! Delicious!”
How to Make Skillet Brookie
1. Melt the Butter: Preheat oven to 350°F. Melt butter in a 10-inch cast iron skillet over low heat. Remove from heat and cool for 5 minutes.
2. Make the Cookie Dough: Stir both sugars into the melted butter. Add the egg and vanilla, then mix in the flour, baking soda, and salt. Fold in chocolate chips and spread evenly in the skillet.
3. Prepare the Brownie Batter: In a small bowl, mix melted butter, sugar, and cocoa powder. Add the egg yolk and vanilla, then stir in flour, salt, and chocolate chips.
4. Add Brownie Pockets: Make 6–8 wells in the cookie dough and fill each with brownie batter. Sprinkle the remaining chocolate chips over the top.
5. Bake: Bake for 25–30 minutes until the cookie edges are golden and the brownie centers are slightly soft.
6. Cool and Enjoy: Let rest for 5–10 minutes before topping with vanilla ice cream and serving warm.
Tips I Found Helpful 💙
- Cool the Butter: Let it cool slightly before adding the egg so it doesn’t cook.
- Don’t Overmix: Stir the cookie dough just until combined to keep it chewy.
- Keep Brownie Pockets Separate: Don’t swirl the batter. This gives you distinct fudgy brownie sections.
- Watch the Baking Time: Cast iron holds heat, so the brookie continues cooking after leaving the oven.
- Don’t Overbake: The edges should be golden while the brownie centers remain slightly soft.
Questions Readers Ask Most
More Cookie Recipes I Love
Skillet Brookie
This Skillet Brookie combines chewy chocolate chip cookies and fudgy brownies in one delicious cast iron skillet dessert.
Ingredients
Chocolate Chip Cookie Layer
- ½ cup unsalted butter
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Fudgy Brownie Pockets
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup semi-sweet chocolate chips
Toppings
- ¼ cup semi-sweet chocolate chips
- Vanilla ice cream, for serving
- Flaky sea salt, optional
Instructions
- Preheat the oven to 350°F. Melt ½ cup butter in a 10-inch cast iron skillet over low heat. Remove from heat and cool for 5 minutes.
- Add the brown sugar and ¼ cup granulated sugar directly to the skillet. Stir until combined.
- Add the egg and 2 teaspoons vanilla extract. Stir until smooth and glossy.
- Add 1½ cups flour, baking soda, and ½ teaspoon salt. Mix just until combined.
- Fold in 1 cup chocolate chips and spread the cookie dough evenly in the skillet.
- In a small bowl, whisk together ¼ cup melted butter, ½ cup granulated sugar, and cocoa powder.
- Add the egg yolk and 1 teaspoon vanilla extract. Whisk until smooth.
- Stir in ¼ cup flour and ¼ teaspoon salt, then fold in ¼ cup chocolate chips.
- Use the back of a tablespoon to make 6–8 deep wells in the cookie dough, about halfway through without exposing the skillet bottom.
- Divide the brownie batter between the wells, keeping some cookie dough visible between the brownie pockets.
- Sprinkle the remaining ¼ cup chocolate chips over the top.
- Bake for 25–30 minutes, checking at 25 minutes. The cookie edges should be golden and set, while the brownie centers remain slightly soft.
- Remove from the oven and let rest for 5–10 minutes.
- Serve warm with vanilla ice cream and optional flaky sea salt.
Notes
Let the melted butter cool slightly before adding the egg, and avoid overmixing the cookie dough to keep it chewy. Keep the brownie pockets separate instead of swirling them into the cookie dough. Watch the baking time carefully, as the cast iron skillet holds heat and continues cooking the brookie after removing it from the oven. For a gooier center, check around 23 minutes, or bake closer to 30 minutes for a firmer texture.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 488Total Fat: 23gSaturated Fat: 14gUnsaturated Fat: 10gCholesterol: 74mgSodium: 264mgCarbohydrates: 68gFiber: 3gSugar: 45gProtein: 6g
