Sourdough Skillet Cookie

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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!

Sourdough Cookie Skillet with chocolate chips. This image is of a cast iron skillet filled with a giant sourdough chocolate chip cookie baked in the oven and then topped with vanilla ice cream. There are three spoons in the skillet and some of the giant cookie has been eaten.

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.

Sourdough Cookie Skillet with chocolate chips - Recipe Feature Image. This image is of a cast iron skillet filled with a giant sourdough chocolate chip cookie baked in the oven and then topped with vanilla ice cream. There are three spoons in the skillet and some of the giant cookie has been eaten.

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!

A spiced pecan chocolate chip sourdough cookie skillet dusted with icing sugar.

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!

A cast iron skillet containing a half eaten sourdough skillet cookie that was topped with ice cream and cream. There is also a blue speckled dessert plate that has been scraped clean with just a few traces of chocolate chips and ice cream left.

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!

A black cast iron skillet with uncooked sourdough cookie dough in it, ready to go into the oven. There is a blue and white striped dish towel curled around the handle of the cast iron skillet.

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.

A sourdough cookie skillet that has just come out of the oven.

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!
A slice of spiced pecan sourdough cookie skillet drizzled with heavy whipping cream. You can see the cast iron skillet containing the rest of the spiced pecan chocolate chip sourdough skillet cookie in the background.

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.

Sourdough Cookie Skillet - PInterest Image
Sourdough Cookie Skillet with chocolate chips - Recipe Feature Image. This image is of a cast iron skillet filled with a giant sourdough chocolate chip cookie baked in the oven and then topped with vanilla ice cream. There are three spoons in the skillet and some of the giant cookie has been eaten.

Sourdough Skillet Cookie

Indulge yourself in this Sourdough Cookie Skillet Recipe! A rich symphony of flavors as a gooey, perfectly baked sourdough cookie meets the rustic charm of a cast iron skillet – creating an irresistible treat that's crispy at the edges and delightfully chewy at the center.
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings 10 serves
Calories 494 kcal

Equipment

  • 12" Cast Iron Skillet (well seasoned and oiled)

Ingredients  

  • 350 g All Purpose Flour
  • 8 g Baking Soda
  • 6 g Baking Powder
  • 6 g Corn Starch
  • 2 g Salt
  • 250 g Chocolate Chips
  • 100 g Sourdough Starter or Sourdough Discard
  • 180 g Salted Butter Melted
  • 160 g Brown Sugar
  • 100 g White Sugar
  • 1 Egg + Egg Yolk
  • 5 g Vanilla Extract

Instructions 

  • 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 the sourdough discard or 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) lightly grease a cast iron skillet.
  • 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".
    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.
  • Bake the sourdough cookie skillet for around 25 to 30 minutes at 175C or 350F. I like to remove the sourdough cookie skillet from the oven when the middle is still a bit soft and gooey.
  • Once the cookie skillet is cooked to your liking, 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.

Notes

Butter - Make sure you melt the butter for this recipe before you start. Letting it cool just slightly before you add it to the other ingredients will give you the best result. You don't want it to have cooled too much - it should still be slightly warm. I use salted butter in this recipe, but you can use unsalted butter if you prefer.
Chocolate Chips - Adding the chocolate chips to the flour mixture ensures they are evenly distributed as they are slightly coated in flour before the liquid ingredients are poured in. I've used semi-sweet chocolate chips.
All Purpose Flour - Don't be tempted to add more flour to the mixture - even if you think it seems too wet for cookie dough! Adding more flour will give you a cake-like cookie.
Refrigeration & Fermentation Time - Refrigerating the dough will give you the best sourdough chocolate chip cookie skillet, however if you are wanting to make this as a quick dessert, it's totally possible to skip it. I love that refrigerating the dough overnight means that the dough ferments and the sourdough bacteria get to work their magic on your cookie dough! While you won't reap the same health benefits as eating sourdough bread, they're still doing lots of good!
 

Nutrition

Calories: 494kcal Carbohydrates: 71g Protein: 4g Fat: 22g Saturated Fat: 14g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 39mg Sodium: 481mg Potassium: 136mg Fiber: 1g Sugar: 40g Vitamin A: 450IU Calcium: 76mg Iron: 2mg
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4.75 from 4 votes (4 ratings without comment)

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8 Comments

  1. First, Love Love Love all your posts and recipes!! Quick question tho... Why all 3 corn starch, baking soda, and baking powder in your Skillet Chocolate Chip Cookie recipe?

    1. The corn starch gives you a softer cookie. You can omit the baking soda if you want to. I like it with both, give a great texture to the skillet cookie 🙂

  2. Tried it with frozen blackcurrants and a tsp of cinnamon…. I didn’t have any chocolate chips to hand… It was delicious!

  3. Trying this with Chocolate Chips and Walnuts. No additional spices. Looks yummy. Can’t wait to try after it cools a bit

  4. Absolutely amazing!
    Made it in a deep-dish glass pie plate. So incredibly good.
    Question: after fridge, can this dough be frozen, defrosted and baked?