This chocolate chip skillet cookie is the ultimate crowd pleasing dessert, with a delicious soft and gooey texture that everyone will love!
Cast iron skillet cookie pie
If you grew up ordering BJ’s chocolate chip pizookies and Chili’s skillet cookies like I did, you will love today’s recipe.
Or if you’ve never had a pizookie in your life, you will still love today’s recipe.
Basically, if you are a fan of chewy, melty, homemade chocolate chip cookies in the form of a deep dish double chocolate baked skillet cookie pie, this recipe is for you.
Also try these Healthy Oatmeal Cookies
Key ingredients
Depending on the brands and options you choose, the dessert can be dairy free, egg free, gluten free, added sugar free, and vegan. A keto version is also in the works.
Chocolate chips – Go with dark chocolate, semi sweet chocolate, milk chocolate, or a combination. You can even substitute peanut butter chips or butterscotch chips.
Chickpeas – Yes, chickpeas. Cannellini or great northern white beans work as well. The beans add incredible softness and moisture to the recipe.
Use two standard sized cans (15 ounces each) or an equal amount of cooked beans.
Quick oats – You can choose quick oats, instant oats, or low carb almond flour to thicken the skillet dessert.
If you only have rolled oats on hand, pulse the oatmeal a few times in the food processor before adding the remaining ingredients.
Applesauce – Both applesauce and yogurt (plain or Greek) work equally well. Mashed banana, sweet potato, and canned pumpkin are all great substitutions if you prefer.
Nut butter – Try peanut or almond butter for healthy fats and added protein. Or choose oil (vegetable, avocado, or coconut oil) for a neutral flavor.
Sweetener – I like brown sugar, because it yields the best cookie dough flavor. Packed unrefined coconut sugar, white sugar, or xylitol for a sugar free option all work.
Using pure maple syrup or honey is fine. The texture is just a little more dense and fluffy instead of chewy.
Other ingredients – The simple deep dish cookie cake recipe also calls for baking powder, salt, baking soda, and pure vanilla extract.
Chocolate chip skillet cookie recipe video
Skillet cookie flavor variations
- To make a pumpkin pie cinnamon roll flavor, substitute the applesauce for canned pumpkin puree. Add a teaspoon of ground cinnamon and a fourth teaspoon of pumpkin pie spice.
- Or make a gooey peanut butter cup skillet cookie by swapping the oil for peanut butter and topping the pie with chopped chocolate peanut butter cups.
- One of my favorite variations is a stuffed Nutella cookie. Layer half the dough into the pan after blending, then spread Homemade Nutella on top before covering with the remaining cookie dough.
- For salted caramel, use brown butter instead of oil and sprinkle finely chopped caramels on top. After baking, garnish with large flaky sea salt.
- If you are a cookies and cream fan, stir in a large handful of crushed Oreo cookies when you stir in the chocolate chips.
- Love chocolate chip banana bread? Use mashed banana instead of applesauce.
- Finally, make a white chocolate macadamia version by adding white chocolate chips and toasted macadamia nuts.
Mini chocolate chip skillet cookies
A fun and fancy dinner guest friendly variation is to whip up individual single serving chocolate chip cookie pies.
Use small cast iron skillets (here’s a four pack), and cut the baking time to just twenty minutes. Serve each individual pan topped with ice cream and chocolate syrup or hot fudge sauce and whipped cream.
Step by step instructions
This recipe is honestly so quick and easy to prepare!
- Preheat the oven to 350 degrees Fahrenheit, and grease a cast iron frying pan well.
- Drain and rinse the beans, discarding the liquid.
- Add all ingredients except chocolate chips to a high quality food processor, and blend until smooth.
- Stir in the chocolate chips by hand. Then spread the batter into the prepared pan, and smooth out the top with a spatula. If desired, sprinkle more chips on top.
- Bake on the oven’s center rack for thirty five minutes.
- Carefully remove the skillet from the oven. You may either slice and serve on individual plates or top the warm cookie skillet with vanilla or Coconut Ice Cream and enjoy family style, straight from the pan.
- 2 (15 oz) cans chickpeas or white beans
- 1 cup quick oats or almond flour
- 1/4 cup applesauce or yogurt
- 3 tbsp oil or nut butter of choice
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cup brown sugar or xylitol
- 1 cup chocolate chips or more as desired
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Start by draining and rinsing the beans very well. Preheat the oven to 350 F. Blend all ingredients except chocolate chips in a food processor until smooth. (While a blender can work, the texture of the finished skillet cookie is much better in a food processor.) Stir in chips by hand, then spread the batter into a greased cast iron pan. I like to sprinkle more chocolate chips on top. Bake 35 minutes. Carefully remove from the oven, slice and enjoy.View Nutrition Facts
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