Chocolate Chip Skillet Brookie Recipe

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Justin Modified: October 19, 2021
Chocolate Chip Skillet Brookie Recipe

How To Make Chocolate Chip Skillet Brookie

Brownies and cookies in one? Say no more! This deliciously sweet and fudgy skillet brookie with chocolate chips is easy and made in just under one hour.

Preparation: 10 minutes
Cooking: 20 minutes
Cool Time: 10 minutes
Total: 40 minutes



For Brownie Batter:

  • cupbutter,melted
  • ½cupbrown sugar
  • ¼cupwhite sugar,or natural granulated sweetener
  • cupunsweetened cocoa powder
  • 1large egg
  • 1tsppure vanilla extract
  • ½tspsalt
  • ¼cupall-purpose flour,or plain

For Cookie Dough:

  • ¼cupbutter,softened
  • ¼cuplight brown sugar
  • ¼cupgranulated sugar,or natural granulated sweetener
  • 1large egg
  • 1tsppure vanilla extract
  • cupall-purpose flour,or plain
  • tspbaking soda
  • pinchsalt
  • cupchocolate chips,dark or semi-sweet, divided


  1. Heat the oven to 350 degrees F.

  2. Lightly grease a 9-inch cast-iron skillet or round baking pan with non-stick spray. Line the base with parchment or baking paper. Set aside.


  1. In a medium-sized bowl, whisk the butter, brown sugar, and white sugar together well until the sugar has dissolved. Add the cocoa powder, whisking until dissolved and smooth.

  2. Beat in the egg and vanilla for about 1 minute until well incorporated.

  3. Fold the flour and salt through until the batter is smooth and thick. Set aside.


  1. In a separate medium-sized bowl, beat the butter and sugars together until light and fluffy. Add the egg and vanilla, beating until smooth.

  2. Add in the flour, baking soda, and salt, folding the dry ingredients through until a cookie dough forms.

  3. Fold in half of the chocolate chips. Set aside.

To Assemble:

  1. Pour the brownie batter into the skillet, then spread out evenly with a spatula or the back of a metal spoon.

  2. Scoop the cookie dough into the brownie batter, then sprinkle with the remaining chocolate chips.

  3. Bake for 30 to 35 minutes or until the cookie is golden and the edges are set and pulling away from the sides of the pan. Do not over bake.

  4. Allow to cool in the pan for about 10 minutes.

  5. Serve hot, and enjoy!

Recipe Notes



  • Calories: 173.38kcal
  • Fat: 8.71g
  • Saturated Fat: 5.28g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 2.06g
  • Polyunsaturated Fat: 0.41g
  • Carbohydrates: 22.73g
  • Fiber: 0.98g
  • Sugar: 15.90g
  • Protein: 2.18g
  • Cholesterol: 41.74mg
  • Sodium: 97.10mg
  • Calcium: 20.07mg
  • Potassium: 55.54mg
  • Iron: 0.80mg
  • Vitamin A: 66.61µg
  • Vitamin C: 0.03mg
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