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Cast Iron Cookie with Spoon and Napkin

Cast Iron Chocolate Chip Cookie Recipe

This Cast Iron Chocolate Chip Cookie Recipe with Mini M&M’s, has seriously been one of the most popular foods I make. I’m sure that as soon as you try it you’ll understand why. Then the only problem you’re going to have is finding reasons NOT to make it!

Because of this cookie, I no longer buy cookies. It’s that good! I would rather just make one big ass delicious cookie! It makes my house smell wonderful. My daughter helps me, so thats a plus…and all of us enjoy it for a week.

Much better than store bought on all levels!

This makes the whole process so much easier, not only for this recipe, but anything that you make.

I always start by weighing the butter. I use an Amish Butter Roll for most of my recipes so it doesn’t have the measurements that a normal stick would.

Then I take a Pyrex Measuring cup and mix the Brown sugar and Cane Sugar. These are the first ingredients and will be used before a 15 minute cooling period. So I start cooking here and will prep the remaining ingredients during cooling.

Mastering the Butter and Sugar!

This is the most important process and are the most important ingredients of a Cast Iron Chocolate Chip Cookie recipe.

The butter needs to be in the Cast Iron Skillet as soon as it begins heating. This allows plenty of time to cut, chop, and stir the butter to help it melt faster and more evenly.

It’s time to reduce the heat from Medium-Low to Low and add the sugar mixture when the butter has fully melted and begins to smoke.

Stir this mixture until the sugars become one and the butter has formed a ‘glass’ over the top. Now move the Cast Iron to the refrigerator and chill for 15 Minutes.

Prepping Remaining Ingredients

I always take advantage of the cooling time to prep the remaining ingredients. Using a large mixing bowl I put the Flour, Baking Soda, and Salt together. I typically measure out the Chocolate Chips and M&Ms as well but as you will see My daughter helped with this one so we didn’t do that. She loves pouring the stuff in the actual recipe.

I also stir the eggs and then add the vanilla extract to the bowl. When I first started doing this I was afraid that it was curdling the eggs or something but it was perfect. No need to worry, but you’ll see what I mean.

I think thats about it so far. We’ve got it all prepped and chillin in the fridge.

I guess its that time then!


Cast Iron Cookie Main Ingredients

1. Butter

Amish Butter Melting in a Cast Iron Skillet

Slowly melt butter in a 10″ Cast Iron Skillet. Be sure to keep the temperature on Med-Low so the butter doesn’t burn.

2. Sugar

Butter melted with Sugar added into Cast Iron Skillet

As soon as the butter begins to bubble and slightly smoke turn the heat down low. This is where the nutty flavor comes from and the sugars should be added.

Reduce heat and stir until the sugar has mixed and becomes a dark brown with a glassy top from the butter.

Refrigerate the whole skillet for about 15 minutes.

3. Egg and Vanilla

Egg being added to a butter and sugar mixture in a cast iron skillet

Remove the skillet from the fridge and add the egg/vanilla mixture. Stir to combine.

4. Flour, Baking Soda, and Salt

Flour baking soda and salt being added to a cast iron skillet with sugar butter and egg

Add the Flour, Baking Soda, and Salt Mixture stirring to combine.

5. Chocolate Chips and M&M’s

Adding Chocolate Chips and M&M's to a Cast Iron Skillet Cookie

Add the Chocolate Chips and M&M’s. As you can see, I have a helper that adds mine and I suggest you have one too!

6. Smooth and Bake

Smoothed out raw chocolate chip and M&M Cookie in a cast iron Skillet.

Smooth it all out and back at 325° F for 35 minutes!

Cast Iron Cookie with Spoon and Napkin

Cast Iron Chocolate Chip Cookie Recipe

5 from 3 votes
Recipe by Chicken Fried Kitchen Course: DessertCuisine: American, ItalianDifficulty: Medium


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Cooking time




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If a Salty, gooey, sweet, but not too sweet, Cast Iron Chocolate Chip Cookie with M&M’s is what you’re after, you’ve come to the right place!


  • 1 Cup 1 Salted Butter

  • 1 Cup 1 Brown Sugar

  • 1/2 Cup 1/2 Pure Cane Sugar

  • 2 1/8 Cup 2 1/8 Bleached All Purpose Flour

  • 1 Tsp Baking Soda

  • 1 Tsp Vanilla Extract

  • 2 Eggs

  • 1 Cup 1 Milk Chocolate Chips

  • 1 Cup 1 Mini M&M’s


  • In a 10″ Cast Iron Skillet Melt butter over medium low heat until bubbling and slightly smoking. No more/No Less
  • Add sugar mixture, turn the heat down to low, and stir until smooth and glassy.
  • Cool the entire Skillet in the refrigerator for about 15 minutes. This will allow your butter and sugar to cool before adding your eggs.
  • Preheat Oven to 325° F.
  • Add the Eggs and Vanilla and stir to combine. You should not see any egg.
  • Mix in the Flour, Baking Soda, and Salt.
  • Add Chocolate Chips and M&M’s then smooth out mixture throughout.
  • Bake for 35 minutes and either serve immediately with Vanilla Ice cream for an extra gooey cookie or let it cool and slice to serve as regular cookie slices.

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Thank you so much for taking the time to look over my Cast Iron Chocolate Chip Cookie Recipe with M&M’s. It’s one of my family favorites and a perfect go-to for party desserts or potlucks.

Let me know in the comments if you made this recipe or if there are any alterations you made!

Thanks guys!



  1. Skillet cookies are the BEST… and this one looks so delicious!

Questions or Comments? I LOVE THEM!