Sourdough Skillet Cookie

There's something inherently comforting about a warm, gooey dessert straight from the oven, and a sourdough cookie skillet encapsulates that feeling like no other. Just like a classic sourdough chocolate chip cookie, but with oodles of with the rustic charm, this cast iron skillet sourdough dessert is a must bake this week!

This delicious sourdough cookie skillet recipe is based on my chewy sourdough chocolate chip cookie recipe - and it's been tried and tested by so many of my readers, I just know you're going to love it! One of the best things about this recipe is there's no stand mixer required! You don't need to refrigerate the dough for the sourdough cookie skillet if you don't want to (although I do recommend it if you have the time).

If you love sourdough discard recipes, then make sure you check out these sourdough cowboy cookies, sourdough peanut butter cookies and this sourdough chocolate cake.

Why You'll Love This Recipe?

Like a Cookie, Only Better - if you love sourdough discard chocolate chip cookies, then you're going to LOVE this giant sourdough cookie skillet! It has the same crispy, chewy edges and soft middle, only this sourdough cookie skillet is a little more gooey in the centre. Perfect for topping with vanilla ice cream!

No Mess, No Fuss - with minimal dishes, no stand mixer, no pesky brown butter and super simple ingredients, you'll have this simple sourdough discard recipe whipped up in a flash! Not having to make dough balls really cuts down the preparation time for this recipe (refrigeration time is optional on this one too).

Endless Flavor Combinations - while chocolate chips are the "go to" when you think about a sourdough skillet cookie, the flavor combinations and add in ideas for this sourdough cookie skillet are really only limited by your imagination! My favorite is the spiced pecan chocolate chip sourdough cookie skillet!

What is a Cookie Skillet?

​A cookie skillet, also known as a pizookie, is a heavenly creation that combines the best of both worlds – the beloved chocolate chip cookie and the rustic appeal of a cast iron skillet.

Picture this: a soft, chewy cookie, slightly crispy at the edges, baked to perfection in a cast iron skillet so the middle is still gooey and soft. This pizookie can be topped with vanilla ice cream, chocolate sauce and whipped cream to create a "dig in" style dinner table dessert. It's the perfect sourdough Valentine's Day recipe to share with your loved one!

Now, throw in some sourdough discard (or active sourdough starter if you prefer) and you've gone interstellar! You can even ferment this cookie skillet which means you can have it in the fridge ready to bake when you have company. So organised!

How To Make A Sourdough Cookie Skillet

This sourdough cookie skillet is so easy to throw together. There's no rolling of dough balls, which makes it so fast. The refrigeration time is optional.

Allowing the cooking dough time to ferment in the fridge will help to develop the flavor more, as well as allow the sourdough starter to work it's magic. But if you want your sourdough cookie skillet on the table in under an hour, the fermentation time is totally optional.

Place the dry ingredients (all purpose flour, baking soda, baking powder, corn starch, salt and chocolate chips) into a large mixing bowl and combine. Set this aside.

Now in a separate bowl, combine sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract. Stir together until they resemble runny caramel.

Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.

At this point, you can ferment the dough for up to 24 hours, but this is not essential. You can skip this if you want to make your sourdough cookie skillet more quickly.

If you want to ferment your sourdough skillet cookie dough, cover the bowl with plastic wrap and place into the fridge for 12 to 24 hours.

When you are ready to bake the sourdough cookie dough, preheat the oven to 175C (350F).

Press the cookie dough into an even layer in your cast iron skillet. I don't grease my cast iron skillet (however I always add a layer of olive oil when I clean my skillets so they are already "pre greased and seasoned". Cold dough is a bit harder to add to the skillet, but just pop it all in there, it will melt together in the oven so don't over think this!

If you don't have a cast iron skillet, you can bake this in any oven safe skillet or fry pan or even a pie dish or pie plate. My cast iron skillet is 12". If you use something smaller, your cookie will be quite thick.

Once the cookie skillet is cooked to your liking (around 25 to 30 minutes at 175C or 350F) remove from the oven to cool a little. I like to remove the sourdough cookie skillet from the oven when the middle is still a bit soft and gooey.

Flavor Combination Ideas for Sourdough Cookie Skillet

I've made this sourdough cookie skillet with so many different flavor combinations! It's a bit of a "go to" dessert around here! I might have even let my kids eat it for breakfast (with some oats mixed in of course).

Here are some of the ways we like to change the flavor of this sourdough cookie skillet:

• Spiced Pecan Chocolate Chip Sourdough Cookie Skillet - this is my all time favorite combo! Add half a tablespoon each of ground ginger, all spice and cinnamon to the flour mixture. Reduce the chocolate chips 200g and add 120g of chopped pecans. Add whole pecans to the surface of the sourdough skillet before baking.
  
• Peanut Butter Chocolate Chip Sourdough Cookie Skillet - swap half the chocolate chips for peanut butter chips. Add 100g of salted peanuts too. Serve this with spoonfuls of your favorite peanut butter on top and loads of vanilla ice cream.
  
• White Chocolate Caramel Sourdough Cookie Skillet - swap the semi-sweet chocolate chips for white chocolate chips and layer through caramel sauce as you add the sourdough cookie dough. I love adding a sprinkling of flakey sea salt once this one is done baking.
  
• Salted Caramel Sourdough Cookie Skillet - When you're adding the sourdough cookie dough to the skillet, layer in some of your favorite caramel sauce. When the cookie is baked, sprinkle with flaky sea salt and lashings of vanilla ice cream and caramel sauce.
  
• Funfetti Sourdough Cookie Skillet - swap the semi-sweet chocolate chips for white chocolate chips along with 100g of your favorite spinkles. I love serving this one with strawberry ice cream!

Tips and Tricks for Sourdough Cookie Skillet Success

Choosing the Right Cast Iron Skillet - Opt for a well-seasoned 12" cast iron skillet for baking your cookie skillet. The seasoned surface ensures that the cookie doesn't stick and imparts a unique depth of flavor to the crust. If your skillet is new or not well-seasoned, a light coating of oil can help. Cast iron skillets are so handy for sourdough baking - check out this sourdough Dutch baby pancake made in a skillet.

Avoid Overmixing the Dough - When preparing your sourdough cookie dough, resist the urge to overmix. Overmixing can lead to a tougher texture. Mix until the ingredients are just combined to achieve a soft and chewy cookie.

Monitor Baking Time - Keep a close eye on your sourdough cookie skillet as it bakes. Baking times can vary depending on the size of your skillet and your oven's temperature. Aim for that perfect balance – a golden-brown exterior with a gooey, slightly undercooked center. You don't want to over bake this one as you'll end up with a cakey cookie.

Don't Add Extra Flour - you might think the cookie dough is a bit runny, but don't be tempted to add extra flour or you'll end up with a cakey cookie skillet. If you're concerned about the texture of the cookie dough, pop it in the fridge and it will firm up.

What If You Don't Have A Skillet?

If you don't have a cast iron skillet, don't panic. While baking this sourdough cookie dough in a cast iron skillet adds to the rustic charm of this dish, you can use any oven safe frying pan, pie plate or dish.

If you're not sure on how well the cookie dough will bake in your chosen dish, you can use some parchment paper to line it with. This will ensure you don't have any issues with burnt, stuck on cookie dough.

I've used a 12", well seasoned cast iron skillet. If you use a pan or dish that's smaller than this, you will have a much thicker cookie, so you might want to make two or adjust the cooking time so you don't end up with an under baked sourdough cookie skillet.

Share the sourdough love!