This is a fun and easy way to serve a crowd. Make this Chocolate Chip Skillet Cookie with Pecans and wow everyone!
Today is π day, a lighthearted occasion that celebrates the mathematical constant pi, approximately 3.14159. While many people mark the day with pies, this year I decided to celebrate with something equally round and shareable: a Chocolate Chip Skillet Cookie with Pecans, finished with a salted bourbon caramel for extra depth.
This skillet cookie is a great cross between a cookie and a pie — golden and slightly crisp at the edges, and soft, gooey, and tender in the center. It’s forgiving to preferences: if you like a soft, nearly raw center, this will deliver; if you prefer a crisper bite, the edges provide that texture. Add warm caramel and a sprinkle of coarse sea salt, and it becomes a memorable dessert for a crowd.
I’ve been enjoying chopping chocolate instead of using traditional chips. Chopped chocolate melts and sets differently, creating varied pockets of chocolate throughout the cookie. I also like mixing semisweet and milk chocolate for contrast — both work fine alone, but together they create a richer, more complex flavor.
Skillet cookies are ideal for sharing and perfect for serving warm from the oven. In drier climates like Colorado, cookies can turn stale quickly, but this skillet version stayed tender for days when it was left out, slowly enjoyed by family and friends. Topping it with a homemade salted caramel spiked with bourbon elevates the flavor — the caramel is worth the extra step.
This recipe is straightforward and flexible. If a friend stops by, you can easily share a warm slice and inspire them to make one too. It’s the kind of dessert that disappears fast — and sometimes that’s the best compliment.
PIN IT! ‘Chocolate Chip Skillet Cookie with Pecans’
Chocolate Chip Skillet Cookie with Pecans
Barb
Pin Recipe
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 teaspoons vanilla
- 2 tablespoons molasses
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup dark chocolate chunks or chips
- ¾ cup milk chocolate chunks or chips
- 1 cup coarsely chopped pecans
- Sea salt to taste I prefer Maldon but any coarse sea salt works
Instructions
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Cream the butter and sugars together until well combined. Add the vanilla and molasses and mix until smooth.
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Add the eggs one at a time, beating slowly until each is incorporated.
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Whisk together the flour, baking soda, and salt. Add the dry mixture to the wet ingredients in two batches, mixing until smooth.
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Stir in the dark and milk chocolate chunks and the chopped pecans.
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Line the bottom of a cast-iron skillet (9-inch bottom or larger) with parchment paper. Press the dough evenly into the skillet to cover the bottom.
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Bake for 20–30 minutes, depending on the size of your skillet and how set you like the center.
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Remove from the oven and let cool for 20 minutes. Drizzle with caramel sauce if desired and sprinkle with sea salt. Allow to cool an additional 45 minutes before cutting, or serve warm with a spoon if you can’t wait.
Nutrition