This Blueberry Chocolate Chip Skillet Cookie is the best of all worlds! Think the flavors of a blueberry muffin meet the ooey-gooey goodness of a chocolate chip skillet cookie. It is undeniably decadent and unapologetically over the top in all the best ways! A must make.
Attention, attention! I have THE summer dessert to tell you about today.
Just in time for Father’s Day!
This Blueberry Chocolate Chip Skillet Cookie is simply to die for. And I made it with my husband in mind!
Dan is an amazing dad in so, so many ways. Our boys adore him, while I am so appreciative for everything he does for our family. What better way to celebrate him than with a huge skillet cookie!
He loves blueberry muffins (or really blueberry desserts in general), and he always loses his mind over my homemade cookies…so this magnificent mash up of both worlds was inevitable.
This one’s for you, Honey!
I have made my fair share of skillet cookies over the years, and I have to say, they are hard to beat.
It’s like eating a deep-dish cookie – the edges get crisp and the middle is melty and gooey. Dolloping some ice cream on top is the only way to enjoy these masterpieces.
I’m afraid I insist!
Skillet cookies are also crazy easy to make – no scooping out the dough and baking multiple batches of cookies (a process I love but that takes a long time to complete). Everything bakes in one pan and still satisfies the cookie craving.
Let’s get into how to make this one!
Ingredients You Need to Make This Blueberry Chocolate Chip Skillet Cookie:
- Unsalted butter
- Granulated sugar
- Brown sugar
- Vanilla extract
- Eggs
- All-purpose flour
- Baking soda
- Kosher salt
- Semisweet chocolate chips
- Fresh blueberries
- Flaky sea salt, for sprinkling on top (optional but highly recommended)
- Vanilla ice cream, for serving (optional but highly recommended)
How to Make This Blueberry Chocolate Chip Skillet Cookie:
- Preheat the oven to 350°F and lightly grease a well-seasoned 10-inch cast iron skillet.
- Melt the butter in a large heat-safe bowl in the microwave.
- Whisk the sugars into the melted butter until smooth and creamy.
- Add in the eggs and vanilla and mix until creamy.
- Stir in the flour, baking soda, and salt until just combined.
- Stir in the chocolate chips and blueberries – be gentle so the berries stay mostly intact. Spread the dough evenly in the prepared skillet and then place in the preheated oven.
- Bake for 25-30 minutes, or until golden on top and crisp 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, a drizzle of chocolate syrup, fresh berries, or whatever else you prefer.
This skillet cookie is easy, beyond decadent, and features the most delicious mash-up of flavors.
Perfect for the dad in your life – or quite frankly, anyone you want or need to impress!
The most perfect bite.
Print
Blueberry Chocolate Chip Skillet Cookie
- Total Time: 40 minutes
- Yield: 6 servings
Description
This Blueberry Chocolate Chip Skillet Cookie is the best of all worlds! Think the flavors of a blueberry muffin meet the ooey-gooey goodness of a chocolate chip skillet cookie. It is undeniably decadent and unapologetically over the top in all the best ways! A must make.
Ingredients
8 oz unsalted butter
3/4 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 eggs, at room temperature
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup semisweet chocolate chips
1 cup fresh blueberries
Flaky sea salt, for sprinkling on top (optional but highly recommended)
Optional toppings:
Vanilla ice cream
Chocolate syrup
Instructions
- Preheat the oven to 350°F and lightly grease a well-seasoned 10-inch cast iron skillet.
- Melt the butter in a large heat-safe bowl in the microwave.
- Whisk the sugars into the melted butter until smooth and creamy.
- Add in the eggs and vanilla and mix until creamy.
- Stir in the flour, baking soda, and salt until just combined.
- Stir in the chocolate chips and blueberries – be gentle so the berries stay mostly intact. Spread the dough evenly in the prepared skillet and then place in the preheated oven.
- Bake for 25-30 minutes, or until golden on top and crisp 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, a drizzle of chocolate syrup, fresh berries, or whatever else you prefer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dessert
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
What kind of all purpose flour do you use – bleached or unbleached? Do you have e a favorite brand that you use? I ask because I have had better results with recipes when I use the same type of flour they do. Can’t wait to try this – it looks delicious!
Hi Marcy! My favorite flour is the King Arthur unbleached all-purpose – that’s what I used here.