Guys, I have a cookie for you today. Not just any cookie though. I’ve got a big ‘ol skillet cookie for you. And not just any big ‘ol skillet cookie. This skillet cookie has dark chocolate chips AND vanilla pudding mixed in for an extra chewiness factor. Basically, this Vanilla Pudding Chocolate Chip Skillet Cookie is all kinds of awesome.
I own two Lodge cast iron skillets. A 10-inch and a 12-inch. They are by far the most used cookware in my kitchen. I use them for everything.
And this is not sponsored in any way. I just flat out love them.
I use them to cook bacon. To brown chorizo. To fry up some fried chicken. To get my roasted veggie on. To start my morning with eggs. To cook my pizza on pizza Friday.
Usually savory things….until now.
Now I’m using them to make this big ‘ol chocolate chip skillet cookie.
Have you ever made a skillet cookie before? They are all kinds of easy. Basically, you make cookie dough as you usually would but then instead of making it into little cookies you can eat in a bite or two, you put all the dough into one big skillet and bake it until it’s a golden brown, slightly underdone giant cookie you can pretty much face plant into.
And trust me, you’ll want to.
For this cookie, I decided to use dark chocolate chips because…well… I like dark chocolate better.
I also decided to add a package of instant vanilla pudding to the mix because it makes cookies super soft and chewy.
Finally, I put ice cream on top. Because, I’m pretty sure there is a law out there that says that any time you eat a big ‘ol chocolate chip skillet cookie, there has to be a scoop of creamy vanilla ice cream on top. Especially when said chocolate chip skillet cookie is warm.
Which, by the way, is the only way to serve them.
Happy Monday! Now…have a cookie :)
Preheat oven to 350 degrees.
Beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in eggs one at a time.
Add in flour, baking soda, salt and instant vanilla pudding mix. Mix until well combined. Fold in chocolate chips.
Press cookie dough evenly into a well seasoned 10-inch cast iron skillet. Bake in preheated oven 30 - 40 minutes or until golden brown. Allow to cool several minutes before slicing. Serve with vanilla ice cream
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