This M&M and Chocolate Chip Skillet Cookie has seriously been one of the most popular desserts I make. It's crispy on the outside, perfectly gooey on the inside, and has a hint of saltiness at the end of each bite.
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Why You'll Love This Recipe
Because of this cookie, I no longer buy cookies. It's that good! I would rather make one big ass delicious cookie! It makes my house smell wonderful. My daughter loves helping me, so we get some good daddy-daughter time...and all of us enjoy it for a week. I'm sure you'll understand why as soon as you try it.
The only problem you're going to have is finding reasons NOT to make it!
Ingredients
Butter: Salted butter is the way to go here and if you are able to find Amish butter in your local grocery store I highly recommend it.
Dry Ingredients: You'll need dark brown sugar, pure cane sugar, all-purpose flour, and baking soda.
Liquids: Pure vanilla extract and eggs will get the job done.
Candy: Milk Chocolate Chips and M&M's are perfect together in this cookie.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Slowly melt butter in a 10" Cast Iron Skillet. Keep the temperature on Med-Low so the butter doesn't burn.
Step 2: As soon as the butter bubbles and slightly smokes, add both sugars, reduce heat, and stir until the sugar has mixed and becomes dark brown and glassy.
Refrigerate the whole skillet for about 15 minutes.
Step 3: Remove the skillet from the fridge and add the eggs and vanilla extract. Stir to combine.
Step 4: Add the Flour, Baking Soda, and Salt Mixture, stirring to combine.
Step 5: Add the Chocolate Chips and M&M's, folding them in until evenly distributed.
Step 6: Smooth it all out and bake at 325°f for 35 - 40 minutes.
Expert Tips
- The butter must 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.
- Moving the skillet to the refrigerator allows the butter and sugar mixture to cool before adding the eggs. You don't want scrambled eggs in your cookie. Let this chill for about 15 Minutes or until it feels at least room temperature and no hotter.
- Take advantage of the cooling time to prep the remaining ingredients. Mix the Flour, Baking Soda, and Salt together in a large bowl. Measure out the Chocolate Chips and M&Ms. Whisk the egg and the vanilla extract together as well.
- Melting the butter slowly and allowing it to bubble without burning is the most important part of this recipe, as this is where the nutty flavor comes from.
Recipe FAQs
If you want to make fluffy chocolate chip cookies, you will want to use baking powder instead of baking soda. Baking powder will make the cookies puff up, and baking soda will make them spread.
When your chocolate chip cookies start to get hard, it's because the moisture has evaporated, leaving a more crumbly cookie. If this happens during the baking process, it's due to the ingredients used and possibly even the way they are shaped before baking.
If your cookies are too greasy, it's most likely because the ingredients weren't fully combined enough before baking. It could also be because the cooked dough didn't rest enough before baking.
More Recipes You'll Love
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📖 Recipe
M&M and Chocolate Chip Skillet Cookie
Ingredients
- 1 Cup Salted Butter
- 1 Cup Brown Sugar
- ½ Cup Pure Cane Sugar
- 2 ⅛ Cup Bleached All Purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Vanilla Extract
- 2 Eggs
- 1 Cup Milk Chocolate Chips
- 1 Cup Mini M&M's
Instructions
- In a 12-inch 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 the 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.
Video
Notes
- The butter must 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.
- Moving the skillet to the refrigerator, allows the butter and sugar mixture to cool before adding the eggs. You don't want scrambled eggs in your cookie. Let this chill for about 15 Minutes or until it feels at least room temperature and no hotter.
- Take advantage of the cooling time to prep the remaining ingredients. Mix the Flour, Baking Soda, and Salt together in a large bowl. Measure out the Chocolate Chips and M&Ms. Whisk the egg and the vanilla extract together as well.
- Melting the butter slowly and allowing it to bubble without burning is the most important part of this recipe, as this is where the nutty flavor comes from.
C says
how much salt do you add?
Jeremy Klae says
Hey there! Thank you so much for visiting! I use 3/4 tsp. of kosher salt for this recipe. I will also be getting this updated to reflect this.
Heidi | The Frugal Girls says
Skillet cookies are the BEST... and this one looks so delicious!
Jeremy says
Hey Heidi! It really is fantastic! Give it a try and let me know what you think!