Brown Butter Skillet Cookie

This brown butter skillet cookie is what cookie dreams are made of. Golden and crisp around the edges, soft and gooey in the middle, and packed with melty pools of milk and dark chocolate, it’s the kind of dessert that makes people fight for seconds.

What makes this one extra special? The brown butter adds a deep, nutty flavor that gives it a grown-up richness. Serve it warm with ice cream and watch it disappear straight from the pan. Also unlike regular cookies you dont need to chill these and wait, its a make and bake and eat recipe

WHAT YOU’LL LOVE ABOUT THIS RECIPE

✨ Brown butter = flavor boost: Adds a deep, nutty, caramel-like richness.
✨ One pan, no chill time: Straight into the skillet and oven.
✨ Perfect texture: Crisp on top, chewy at the edges, and fudgy in the center.
✨ Customizable: Add nuts, sea salt, or your favorite chocolate mix-ins.
✨ Crowd-pleaser: Serve warm from the pan with ice cream = instant hit.

INGREDIENTS USED IN THE BROWN BUTTER SKILLET COOKIE

BROWN BUTTER

The base of flavor. Browning the butter takes it to the next level—bringing out rich, nutty, caramel notes that make the cookie taste like it came from a bakery. This step alone is worth the recipe.

BROWN SUGAR

Adds moisture and a deep molasses flavor, giving the cookie its chewy texture and gorgeous golden color. Use dark brown sugar for even more depth if you like.

WHITE SUGAR

Balances the brown sugar, adds structure, and helps achieve crisp, caramelized edges.

EGGS

Bind the dough and add richness. They also help with that soft, cake-meets-cookie interior.

ALL PURPOSE FLOUR

The structure-builder. This amount keeps the cookie thick but still soft inside. No need for cake flour or fancy substitutions—simple AP flour works beautifully here.

BAKING POWDER + SODA

This dual combo gives the cookie a slight lift while ensuring a chewy center and a slight crackle on top.

CHOCOLATE CHIPS/CHUNKS

Use a mix of milk and dark chocolate to get the perfect balance of sweet, melty, and bitter. Chopped chocolate chunks or baking discs will give you those dreamy puddles—don’t skip the extra on top!

EQUIPMENT YOU’LL NEED

• 9-inch cast iron or oven-safe skillet

• Mixing bowl

• Whisk

• Spatula

• Weighting scale

• Small pan (for browning butter)

TIPS TO GET IT JUST RIGHT

• Brown the butter carefully: Let it turn golden with a nutty smell—don’t burn it!

• Don’t overmix: Especially after adding flour—keeps the texture tender.

• Underbake slightly: The residual heat will continue to cook it in the skillet.

• Use good chocolate: Chunks or discs give those beautiful melted pockets.

• Top with flaky sea salt: Optional, but a total game-changer.

Ingredients:

• 163g brown sugar

• 250g unsalted butter (browned)

• 156g white sugar

• 2 eggs

• 390g all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• Pinch of salt

• Sea salt flakes (for topping)

• 200g chocolate chips (milk + dark, plus extra for topping)

Process:

• Brown the Butter
  In a small pan, melt the butter over medium heat. Stir until it foams and turns golden brown with a nutty aroma. Remove from heat and cool for 10–15 mins.

• Mix Wet Ingredients
  In a large bowl, combine brown butter, brown sugar, and white sugar. Whisk well. Add eggs and mix until smooth and creamy.

• Add Dry Ingredients
  Sift in flour, baking powder, baking soda, and salt. Fold until a soft dough forms—don’t overmix.

• Fold in Chocolate
  Mix in 200g chocolate chips or chunks. Reserve some for topping.

• Press into Skillet
  Lightly grease your skillet (or line with parchment). Press the dough evenly into the pan. Add reserved chocolate chips and sprinkle with sea salt flakes.

• Bake
  Bake at 180°C (350°F) for 18–20 minutes, or until golden at the edges but still soft in the center. Let it sit for 5–10 minutes.

• Serve Warm
  Serve straight from the skillet, ideally with scoops of vanilla ice cream. Heaven.