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Single Serving Cookie in a Cast-Iron Skillet

July 9, 2012

Ever since college, one of my favorite desserts to share with friends was the Broadway Grill‘s cookie in a skillet sundae. Served hot and topped with a drizzle of chocolate sauce and a generous scoop of vanilla ice cream, what’s not to love? The cookie is perfectly cooked, almost cakey and bready in the pan, which makes it all the more delicious. It’s not crispy or chewy like a traditional cookie made in a batch of many, but it’s moist, dense, buttery, and super absorbant which is ideal for soaking up that melting vanilla ice cream. It’s so heavy and rich, you have to eat it with a spoon.


I’ve been wanting to make this at home for so long, but the recipes I found online were for cookies in a large 10 or 12 inch skillet. I wanted to make this for one (or two, if you’re in a sharing kind of mood). I found Martha Stewart’s recipe to be seemingly the best, so I gave it a try. With a few math conversions (simply plug the specs of your skillet into the formula for the volume of a cylinder–pi*radius squared*height–and compute the ratio of your skillet’s volume to that of the skillet used here, or in Martha Stewart’s recipe), it was easy as pie. Or as cookie.


2/3 cup all-purpose flour
1/3 teaspoon baking soda
dash of salt
1/4 cup (or half a stick) unsalted butter, softened
1/6 cup white sugar
1/4 cup packed light-brown sugar
1/2 whisked egg
splash of pure vanilla extract
1/2 cup milk chocolate chips


small bowl
medium mixing bowl
small cast-iron skillet (5 to 6.5 inches will do)
electric mixer


1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together flour, baking soda, and salt; set aside.
3. Cream butter and sugars until mixture is light and fluffy. Add egg and vanilla; mix until they are fully incorporated. Gradually add flour mixture, and beat until just combined. Stir in chocolate chips but set aside a few for later.
4. Transfer cookie dough to a 6-inch cast-iron skillet, and press to flatten, covering bottom of pan. Top with remaining chocolate chips.
5. Bake until edges are brown and top is golden, or about 20 minutes. Don’t overbake it as it will continue to cook a few minutes out of the oven.
6. Let cool for a few minutes, then serve warm with a heaping scoop of vanilla ice cream. Dig in!

6 Comments leave one →
  1. tahapary59 permalink
    July 9, 2012 2:54 pm

    Yummy! I will try it. You know dad loves chocolate chip cookies 🙂

  2. July 19, 2012 1:03 am

    OMG… epic cookie with a chocolate chip constellation! Love it. You will have to take me to Broadway Grill one day. Maybe after you make me climb as a reward. 😉

  3. November 11, 2014 5:04 pm

    Reblogged this on Changing My Balance and commented:
    Totally trying this!

  4. Audrey permalink
    November 16, 2015 1:23 pm

    I don’t have a cast iron skillet small enough for a single serving. What do you suggest using as a substitute? Or should I just go out and get a cast iron? I like these cookies enough that I’m sure I could put it to good use. 😉

  5. October 16, 2016 6:21 pm

    Do you know how many ounces of cookie dough this makes? I want yo use refrigerated cookie dough because I have to make these for a larger crowd.

  6. November 15, 2016 11:51 am

    I just purchased a Lodge, 6.5 inch skillet to make single serve cookies. I’ve been looking everywhere for a recipe for Peanut Butter cookies, using the 6.5 inch skillet. I can’t find any. I guess I could “modify ” a regular recipe, but I don’t really know
    What I’m doing. Can you assist me?

    Thank you,

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