Gingerbread Cookie Skillet
This gingerbread cookie skillet can make any night feel festive — especially when you don’t want to fuss with rolling or chilling dough. Brown butter and molasses give it that deep, warm gingerbread flavor, while a mix of chocolate chips and chocolate discs melt into gooey pockets throughout. It bakes up crisp around the edges and soft in the center, all in one cast-iron skillet — perfect for scooping straight from the pan. Finish it with vanilla ice cream (lots of it!), caramel sauce, and a pinch of sea salt for an easy crowd-pleaser that feels extra special.
Tasty Team
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
50 minutes
50 min
Cook Time
10 minutes
10 min
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
50 minutes
50 min
Cook Time
10 minutes
10 min
Ingredients
for 6 servings
- cooking spray
- 1 cup unsalted butter, cut into cubes
- 2 large eggs, at room temperature
- 1 ¼ cups packed brown sugar
- 3 tablespoons granulated sugar
- 2 tablespoons light molasses
- 1 teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 cup semisweet chocolate chips, divided
- ¾ cup bittersweet chocolate baking discs, divided
- vanilla ice cream, for serving
- store-bought caramel sauce, for serving
- Pinch of sea salt, for garnish
Nutrition Info
- Calories 512
- Fat 17g
- Carbs 84g
- Fiber 3g
- Sugar 44g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Coat a 10-inch cast-iron skillet with cooking spray. Set aside.
- Cook the butter cubes in a heavy saucepan over medium heat, stirring constantly, for about 5 minutes, or until the butter turns golden brown. Continue cooking for another 3–5 minutes, stirring constantly, until the butter becomes foamy; at this point, the butter will have reduced to about ¾ cup of brown butter. Remove from heat, and transfer to a heat-safe bowl to cool for 1 hour.
- Preheat the oven to 350°F (180°C). In a large bowl, whisk together the cooled browned butter, eggs, brown sugar, granulated sugar, molasses, and vanilla until combined. In a medium bowl, sift together the flour, cinnamon, baking soda, ginger, allspice, nutmeg, and salt. Add the flour mixture to the butter mixture, and fold together until just combined (do not overmix). Fold in ¾ cup of chocolate chips and ½ cup chocolate discs until combined.
- Spread the cookie dough evenly on the prepared skillet. Add the remaining chocolate chips and discs on top of the cookie dough. Bake for 25 minutes, or until golden brown on the sides and slightly underbaked in the center; the center of the cookie will be soft to the touch.
- Remove the skillet from the oven, and place on a wire rack . Let cool for about 1 hour, until cool to the touch. Top the cookie skillet with ice cream and caramel, and garnish with a pinch of sea salt. Slice into 6 even wedges or scoop directly onto plates, and serve.
- Enjoy!
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