Giant Cookie In a Cast Iron Skillet {Cooking Through My Collection}

Today’s recipe for my Cooking Through My Collection series is a simple skillet cookie. I almost didn’t share this recipe because it is so basic, but it was so good that I knew I had to share it.

This is a pretty basic cookie recipe. The trick is though how you cook it. You cook this in a cast iron pan.

I have talked about cast iron pans many times over the years. I love them and use them all the time. I had never thought to use them for a skillet cookie though until recently when I saw a recipe for one in my Lodge Cast Iron Cookbook. (Affiliate Link)

As soon as I saw the recipe I knew I had to try it. I have made many skillet cookies over the years, but I knew I wanted to try it in a cast iron pan.

It was delicious!

The cast iron skillet gave this a great texture. Slightly crispy on the outside, but soft and gooey in the inside.

Because this cooks in a cast iron skillet it stays warm for quite awhile. I found that it cut best and had the best texture several hours after it baked. Yes, you can eat it right away, but I think it is best once it has cooled slightly.

I totally would have served this with a scoop of vanilla ice cream if I had any on hand the day I made it. I did not have any in the freezer and since I live in the country, the closest store is not right down the street, so I could not quickly run out and get some. It was great on it’s own, but everything is better with a scoop of ice cream.