Chocolate Chip & Cherry Skillet Cookie

There are few things in life that I love more than a chocolate chip cookie.

Truthfully, it’s probably my number one dessert of all time. Period. The end.

That being said, I’m extremely picky about chocolate chip cookies. They must be a mix of crispy and chewy, golden in color, and loaded with rich chocolate. The darker the better.

This Chocolate Chip & Cherry Skillet Cookie meets all those requirements, and then some!

Caramely brown sugar and vanilla are the base flavors here, and the crispy edge-gooey-center factor is off the charts! I love to stir in semisweet or dark chocolate chips and dried cherries here – the flavor and texture combinations are out of this world.

Think chocolate-covered cherry meets gooey chocolate chip cookie. In a skillet and smothered with vanilla ice cream. Oh lordy.

Please and thank you.

I love baking cookies in a skillet for numerous reasons. The first being the texture. It stays gooey in the center while the edges get that required crispiness. It’s like the best blondie of all time.

Secondly, they’re really freaking easy. Instead of making a whole batch of cookies that have to be scooped, rolled, lined up on baking sheets, and baked in batches, we’re doing it all at once in one pan! It cuts the time in half, and we all know how crucial that can be where we’re craving a chocolate chip cookie.

I AM speaking from experience.

Ingredients You’ll Need to Make This Chocolate Chip & Cherry Skillet Cookie:

• Unsalted butter, softened
• Granulated sugar
• Dark brown sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Baking soda
• Salt
• Dark or semisweet chocolate chips
• Dried cherries
• Optional Toppings: flaky sea salt, chocolate syrup, vanilla ice cream, fresh or maraschino cherries

How to Make This Chocolate Chip & Cherry Skillet Cookie:

• Preheat the oven to 350°F and lightly butter a well-seasoned, 10-inch cast iron skillet.
• Using a hand or stand mixer, cream together the butter and sugars until light and fluffy. Beat in the eggs and vanilla until creamy and lightened in color.
• Mix the flour, baking soda, and salt in a bowl and then gradually add the mixture to the wet ingredients. Stir in the chocolate chips and dried cherries.
• Spread the dough in the prepared skillet and then bake for 20-25 minutes, or until golden on top and around the edges. Resist the urge to overbake this – a little gooeyness is a good thing.
• Sprinkle with flaky sea salt while still warm. Serve while warm and top with ice cream, cherries, a drizzle of chocolate syrup, or whatever else you prefer.

Chocolate Chip & Cherry Skillet Cookie FAQs:

Do I have to bake this in a traditional oven?

Typically, you would bake this in a traditional oven. That said, I have experimented with this exact recipe on an outdoor gas grill, and it worked!

Preheat the grill to roughly 350°F. I found that it worked best to have only one of my two grill burners turned on for this. I kept the skillet over the cooler side of the grill the entire time, checking it every 5 minutes or so as it cooked. It came out perfectly!

Can I make any ingredient substitutions?

To achieve the absolute best results, I recommend using the ingredients listed in the recipe. If you wanted to make this gluten free, I recommend using a 1:1 gluten-free flour. I haven’t tested this, but I suspect it would work just fine.

You can also switch up the additions. My favorite combo here is dark/semisweet chocolate and dried cherries, but you could use any chocolate you prefer and any dried fruit you prefer. The cookie will be sweeter if you use sweeter chocolate, like milk. Just a warning!

Other Recipes You Might Enjoy:

• Spiced Peanut Butter Chocolate Chip Skillet Cookie
• ​​No-Churn Amaretto Cherry & Dark Chocolate Ice Cream
• Roasted Cherry Dutch Baby with Amaretto Whipped Cream
• Chocolate Covered Cherry Iced Lattes
• Fresh Cherry Mojitos

The ooey-gooey factor here is off the charts. I could live and die happily in that melted chocolate and ice cream puddle, couldn’t you?

YUM.

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