Save This All-American Cherry-Coded Chocolate Chip Cookie Skillet bakes up thick and soft right in your favorite skillet. Sweet ribbons of melty chocolate chips swirl through each bite, while pops of tangy dried cherries make the flavors sing. This is a memory-maker dessert, best for sharing around the table with spoons dipping straight in.
This has become my go-to dessert for family movie night. The combo of chewy edges and soft center never fails to bring everyone running, and there’s always a mild argument over the last scoop.
Ingredients
- All-purpose flour: gives body to the cookie base Choose unbleached for the richest flavor and the right chew
- Baking soda: helps the dough rise and get puffy Use a fresh box for best fluff
- Salt: enhances all the deep buttery flavors I like flaky kosher salt for clean taste
- Unsalted butter: supplies richness and a classic cookie texture Let it cool a bit for even mixing
- Light brown sugar: delivers caramel undertones Toss hard clumps and go for moist, soft-packed sugar
- Granulated sugar: keeps the crumb soft and not too dense White sugar lifts both sweetness and crisp edges
- Large eggs: bind everything together and add moisture Room temperature eggs mix in smoothest
- Pure vanilla extract: ties together chocolate and cherry Always pick pure vanilla for the best aroma
- Semisweet chocolate chips: melt into pockets of gooeyness Look for higher cocoa content if you like intense chocolate
- Dried tart cherries: bring a little tang and bright flavor Chop by hand for juicy bursts in every bite
Instructions
- Preheat and Prepare the Skillet:
- Set your oven rack in the center and heat to 350 degrees Fahrenheit. Lightly coat a ten-inch ovenproof skillet with butter or nonstick spray making sure to reach the sloped edges
- Mix Dry Ingredients:
- Whisk together the flour baking soda and salt in a medium bowl until fully blended. This prevents clumping and ensures a billowy, even rise.
- Combine Wet Ingredients:
- In a large bowl whisk the melted butter with both sugars until glossy smooth and lump free. Crack in the eggs one at a time mixing well after each. Add pure vanilla last and give a quick mix for even flavor.
- Add the Dry to the Wet:
- Pour the flour mixture into the wet ingredients. Switch to a spatula and fold gently until almost combined. Do not overmix, stopping when you see faint streaks of flour.
- Fold in Mix-ins:
- Scatter in most chocolate chips and all the chopped dried cherries. Fold until just distributed. Keep a handful of chips for sprinkling on top right before baking.
- Spread and Bake:
- Scrape the dough into the prepared skillet then smooth the top evenly. Dot with reserved chocolate chips for an inviting finish. Slide the entire skillet into the oven. Bake for twenty to twenty-five minutes. The top should be golden brown and the edges set but the middle still just a touch soft for the perfect gooey scoop.
- Cool and Serve:
- Rest the skillet on a wire rack for at least ten minutes. This helps everything set up for clean scooping. Serve warm as is or top with vanilla ice cream for extra wow.
Save I adore using tart cherries in my cookies The first time I added them it paired so perfectly with semisweet chocolate that now it is a must Whenever I make this for my nieces they request extra cherry bits on their slices
Storage Tips
Let leftovers cool to room temperature then cover the skillet with foil or transfer to an airtight container. The cookie keeps on the counter for up to two days. If you want that fresh-baked gooeyness again reheat slices in the microwave for about fifteen seconds or let the whole skillet warm in a low oven until soft.
Ingredient Substitutions
No dried tart cherries on hand Try dried cranberries for a different tart note. You can use dark chocolate or milk chocolate chips depending on your family’s preference. For a nutty twist add half a cup of chopped toasted pecans or walnuts to the dough before baking.
Serving Suggestions
This is the ultimate dessert for sharing at the table. Top warm slices with scoops of vanilla or cherry ice cream. For adults a drizzle of espresso or whiskey caramel sauce is extra decadent. I sometimes serve this at (BBQs) with a dollop of freshly whipped cream.
Cultural and Historical Context
Cookie skillets have all-American energy. They date back to early diner menus when cast iron and simple dough made for quick crowd-pleasers. The mix of chocolate and cherries gives a nod to classic Black Forest flavors, but in cookie form for modern gatherings.
Seasonal Adaptations
In summer swap in fresh chopped cherries for the dried ones and increase the flour by three tablespoons to offset the added moisture During fall add a pinch of cinnamon or nutmeg to deepen the flavor profile At the holidays shape the dough into individual ramekins for easy serve-ahead desserts
Success Stories
My friend Liz once brought this to a potluck and it disappeared before dinner started. Another time I froze half the dough and baked a smaller skillet on a snow day for just the two of us. Each time the crispy-chewy texture had everyone guessing if it could possibly be homemade.
Freezer Meal Conversion
Make the full dough but do not bake. Press into a parchment-lined skillet and freeze solid. Pop out the dough disc wrap tightly and freeze for up to three months. When a treat is needed bake straight from frozen adding about five extra minutes.
Save Serve this skillet dessert with love and let everyone grab a spoon for a warm gooey treat. No plate required, just plenty of napkins and smiles.