A baked chocolate chip cookie skillet on a placemat with a napkin.

This brown butter pecan chocolate chip skillet cookie is crisp on the edges and soft and chewy in the center. The combination of browned butter and brown sugar yields a toffee-like flavor that complements the nutty pecans and rich chocolate. Baked in a cast iron skillet and served warm, this skillet cookie is perfect for sharing, especially when topped with a couple of scoops of your favorite vanilla ice cream. Enjoy this skillet cookie all year round whenever the craving strikes!

A slice of chocolate chip cookie being lifted out of the main dish.

If you’re looking for a cozy and comforting treat, I’ve got one for you today! This dessert may seem a bit fancy due to its use of brown butter, but it’s extremely easy to make.

My kids are still raving over it and asking me when I’ll make it again!

A slice of chocolate chip cookie being removed from the skillet.

This is one of those desserts that is perfect when eaten straight out of the oven. Maybe give it a few minutes to cool down!

Who are we kidding with that warm, gooey, chocolate, chewy center and crisp edges! This is the kind of dessert that disappears fast!

A plate with a slice of brown butter pecan chocolate chip skillet cookie.

Let’s talk about flavor! The brown butter lends this dish a deep, nutty flavor that pairs well with the pecans. Brown sugar creates a delicious toffee-like center filled with melted chocolate chips.

What’s nice about this recipe is that it’s all one dish! You don’t have to scoop out dozens of cookies. The cast-iron skillet makes baking this dessert easy and gives this cookie its signature crispy edges.

A plate with a slice of brown butter pecan chocolate chip skillet cookie.

The cast-iron skillet is a must-have tool when creating this recipe. I do not recommend using a skillet smaller than 10 inches, as there won’t be enough room for the cookie dough to rise as it bakes.

A larger skillet can be used, but you will need to reduce the overall baking time and watch for when the center is just set and the outer edges are golden.

An image of the whole chocolate chip cookie skillet with two slices removed and a few scoops of ice cream in the middle.

If you don’t have a skillet, a 10-inch pie plate can be used with similar results. If you ever needed an excuse to buy a cast-iron skillet, let this be the one!

A spoon with a bite of chocolate chip cookie skillet and melted ice cream.

Ingredients

The ingredients needed to make brown butter chocolate chip skillet cookie.
  • unsalted butter
  • all-purpose flour
  • baking soda
  • sea salt
  • brown sugar
  • granulated sugar
  • an egg + an egg yolk
  • vanilla extract
  • semisweet chocolate chips
  • dark chocolate chunks
  • pecans
  • vanilla ice cream for serving, optional

How to Make Pecan Chocolate Chip Skillet Cookie

To make the brown butter, first reserve 1 tablespoon of butter for greasing the skillet.

Cubed butter added to the skillet.

Slice the remaining butter into roughly tablespoon-sized pieces and add it to a saucepan or skillet set over medium heat.

Melted butter in a skillet.

Once the butter melts, swirl the pan every minute or so until it begins to simmer. Once it simmers, stir every minute until the bits on the bottom of the pan turn golden brown and the butter has a nutty aroma.

A glass mixing bowl with brown butter.

Carefully pour the brown butter into your mixing bowl or the bowl of a stand mixer and allow it to cool for 30 minutes.

A greased cast iron skillet.

While the butter cools, use the tablespoon of butter you set aside to grease a 10-inch cast-iron skillet generously.

The dry ingredients in a glass bowl with a whisk.

Whisk together the flour, baking soda, and salt in a medium-sized bowl and set aside.

Preheat the oven.

Brown sugar added to the brown butter.

Once the browned butter has cooled for about half an hour, add the brown sugar and granulated sugar to the bowl.

Mix/whisk on medium speed until smooth, about a minute.

Eggs mixed into the wet ingredients.

Add the egg, egg yolk, and vanilla and mix on medium for about a minute until smooth, thicker, and lighter in color.

The flour mixture added to the glass mixing bowl.

Add the flour mixture, and mix on low until mostly combined.

Chocolate chips mixed into the cookie dough in a glass mixing bowl.

Then fold in the chocolate chips and pecans until evenly distributed.

Raw chocolate chip cookie dough added to a greased skillet.

Press the cookie into the greased skillet in an even layer. Bake the cookie in the preheated oven for at least half an hour until the center is just set and the outer edge of the cookie is beginning to turn golden.

Cooled chocolate chip pecan skillet cookie.

Allow the cookie to cool for at least half an hour before cutting and serving.

A plate with a slice of brown butter pecan chocolate chip skillet cookie.

Serve warm slices of the skillet cookie with a scoop of vanilla ice cream or enjoy it family-style with several spoons and a few scoops of ice cream on top.

How to Store

While this skillet cookie is best the day it’s made, leftovers keep best in an airtight container and should be enjoyed within 3 days. To keep leftovers from drying out, add a fresh slice of bread to the container to lend moisture.

An up close view of the chocolate chip cookie skillet.

More Cookie Recipes

A baked chocolate chip cookie skillet on a placemat with a napkin.

What do you think of this amazing cookie recipe? What would you serve with a slice of this cookie? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

A plate with a slice of brown butter pecan chocolate chip skillet cookie and a scoop of ice cream.

Pecan Chocolate Chip Skillet Cookie Recipe

A plate with a slice of brown butter pecan chocolate chip skillet cookie and a scoop of ice cream.
Yield: 8-10 servings

Brown Butter Pecan Chocolate Chip Skillet Cookie

This brown butter pecan chocolate chip skillet cookie is crisp on the edges and soft and chewy in the center. The combination of browned butter and brown sugar yield a toffee-like flavor that complements the nutty pecans and rich chocolate.

Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup semisweet chocolate chips
  • ½ cup dark chocolate chunks
  • ⅔ cup pecans, chopped
  • Vanilla ice cream for serving, optional

Instructions

  1. Reserve 1 tablespoon of butter for greasing the skillet. Slice the remaining butter into roughly tablespoon-sized pieces and add it to a saucepan or skillet set over medium heat. Once the butter melts, swirl the pan every minute or so until it begins to simmer. Once it simmers, stir every minute until the bits on the bottom of the pan turn golden brown and the butter has a nutty aroma. Carefully pour the brown butter into your mixing bowl or the bowl of a stand mixer and allow it to cool for 30 minutes.
  2. While the butter cools, use the tablespoon of butter you set aside to grease a 10-inch cast-iron skillet generously. Whisk together the flour, baking soda, and salt in a medium-sized bowl and set aside. Preheat the oven to 350 degrees.
  3. Once the browned butter has cooled for 30 minutes, add the brown sugar and granulated sugar to the bowl. Mix/whisk on medium speed until smooth, about 1 minute. Add the egg, egg yolk, and vanilla and mix on medium for about 1 minute until smooth, thicker, and lighter in color.
  4. Add the flour mixture, and mix on low until mostly combined, then fold in the chocolate chips and pecans until evenly distributed. Press the cookie into the greased skillet in an even layer.
  5. Bake the cookie in the preheated 350-degree oven for 30-35 minutes until the center is just set and the outer edge of the cookie is beginning to turn golden. Allow the cookie to cool for at least 20-30 minutes before cutting and serving.
  6. Serve warm slices of the skillet cookie with a scoop of vanilla ice cream or enjoy it family style with several spoons and a few scoops of ice cream on top.

Notes

I do not recommend using a skillet smaller than 10 inches, as there won’t be enough room for the cookie dough to rise as it bakes. A larger skillet can be used, but you will need to reduce the overall baking time and watch for when the center is just set and the outer edges are golden.

Either light or dark brown sugar may be used.

How long will leftovers keep? While this skillet cookie is best the day it’s made, leftovers keep best in an airtight container and should be enjoyed within 3 days. To keep leftovers from drying out, add a fresh slice of bread to the container to lend moisture.

Does this have to be baked in a cast iron skillet? A cast iron skillet will produce crisp, golden edges, but you can also bake this cookie in a 10-inch pie plate for similar results.



Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 408Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 47mgSodium: 268mgCarbohydrates: 62gFiber: 3gSugar: 39gProtein: 6g

Making this Recipe?

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