Happy Father’s Day week! This time last year my husband was serving our country overseas so we are very grateful to have him home to celebrate this year. His favorite dessert, hands down, are my Chocolate Chip Skillet Cookies. A la mode of course! They are so much fun to make and everyone loves them.
We love to make these in mini cast iron skillets which can be found most anywhere that camping supplies are sold. You could also make this in one big skillet as well. The minis are fun because I can change my “basic” cookie recipe by adding in some fun flavors like peanut butter cups and s’mores. I’ll show you how below!
Making the Cookie Dough
For the 21 years we have been married, my husband has always been the chocolate chip cookie maker. He has been making close to this same recipe since he was a teenager. However, as I have experimented with different recipes, we have combined our research to create our favorite chocolate chip cookie dough. This dough can be used for regular cookies as well!
First things first, I have to show you the “secret” ingredient that makes a HUGE difference in the texture of these cookies. Golden syrup is an inverted sugar syrup with some citric acid added to it and is mostly used in England. You can buy online from Amazon here or I’ve also found it at World Market. Good quality real, raw honey (no fillers) also works great too. Using the golden syrup or honey creates a chewy outside texture on the cookies that is incredible.
Another important step in creating a light, fluffy cookie is to cream the butter and sugar together for 5-7 minutes. Creaming isn’t the same as mixing and takes time. The purpose is to totally dissolve the sugar into the butter which creates air pockets. Look at the difference in the color and texture in these pictures:
Next, add in the dry ingredients and chocolate chips. It’s seriously the perfect cookie dough!
Assembling the Chocolate Chip Skillet Cookies
Divide the cookie dough into four mini cast iron skillets. Leave them as is or you can make my “Reese’s” or “S’mores” versions.
For the Reese’s version, just add chopped peanut butter cups to the dough before baking. When it’s done, warm up your favorite peanut butter and drizzle over the top as well. It’s incredible!
For the S’mores version, place graham cracker pieces in the dough before serving. When the dough is baked, add a pile of mini marshmallows on top then broil until they are toasted to your liking. We like ours very toasty!
Serving the Skillet Cookies
Which one would you choose? My husband is a traditional guy so he loved the original the most but I loved the Peanut Butter Cup and S’mores the best. I couldn’t decide which was my favorite! I promise the s’mores one isn’t burnt, we just like ours extra toasted. Ha!
Whether the dad in your life is a traditional guy or if he is a peanut butter fan or s’mores lover, my Chocolate Chip Skillet Cookies will certainly make him feel special on Father’s Day. This is a dessert that I make year round for my family so enjoy it anytime!
Sponsored post for Lee’s Marketplace. Ingredients on sale the week of June 16-22: butter, eggs, ice cream, marshmallows
Chocolate Chip Skillet Cookies
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons raw pure honey or golden syrup
- 1 egg plus 1 egg yolk
- 2 teaspoons vanilla
- 2 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups semisweet chocolate chips
Other Optional Mix-Ins & Toppings *See Notes
- Vanilla ice cream
- Peanut butter cups, chopped
- Peanut butter, warmed for drizzling
- Graham cracker pieces
- Mini marshallows
- Chocolate syrup
- Caramel syrup
- Preheat oven to 350° F.
- Add butter, brown sugar, and granulated sugar to a stand mixer (or use hand mixer). Cream together on medium speed for 5-7 minutes or until mixture lightens in color and becomes fluffy in texture.
- Reduce speed then add in honey (or golden syrup), eggs and vanilla. Mix until combined well.
- Slowly add in flour, salt, and baking soda. Mix until combined well.
- Add chocolate chips and mix slowly until just combined.
- Dived dough into four and press into mini cast iron skillets. Bake for 15-20 minutes or until golden brown and center done to preference.
- Let sit for 3 minutes then top with vanilla ice cream and syrups for serving.
- One traditional sized cast iron skillet may be used. Cooking time may be longer.
- This is the same dough we use for regular chocolate chip cookies. Just add scoops to a baking sheet and bake for about 7 minutes or until done.
- To make the “Peanut Butter Cup” version, add chopped PB cups to directly to dough in skillet before baking. Top with vanilla ice cream when done and drizzle with chocolate syrup and warmed peanut butter.
- To make the “S’mores” version, add press graham cracker pieces directly into dough in skillet before baking. Once the cookie is baked, add about 1/2 cup mini marshmallows to the top and broil for about 1 minute or until desired toastiness is reached. Top with vanilla ice cream and chocolate syrup.
- Make sure your cast iron is seasoned well before baking!