TGIF! Alexa, play that “It’s Friday, I’m in LOVE”, song!!
I ‘m in love with cookie skillets, and I’m in love with this recipe!
When you’re done cooking dinner and your grill is still hot, this is the perfect recipe to add to the menu! It gives me such a weekend vibe, a delicious ending to the work week for sure. It’s super versatile that you can keep it classic with chocolate chips, or add a touch of summer flair with s’more ingredients, like graham crackers, marshmallow, and chocolate pieces!
I’m making this recipe in small skillets, it makes four individual sized cookie skillets which feel special and intimate, but if you have a larger cast-iron, say 12 inches, you can make one full sized cookie, just cook 10-15 minutes longer.
You don’t need much to make this recipe a success, you need a grill, small cast iron skillets, and a large bowl for mixing. The ingredients are classic cookie dough ingredients which I bet you have in your pantry already.
I haven’t tried this batter with gluten free flour yet, but I bet it would be just as delicious! If you remake it at home, you’ll have to let me know what you think!
This blog is done in long term partnership with Char-Griller Grills. All thoughts, opinions, and recipes are my own. Thank you for supporting thatswhatsheeats.
When the grill is still hot, it’s the perfect opportunity to make a cookie skillet! Make them individual sized or large enough for the whole family.
5 T softened butter
1 cup all purpose flour
1/4 cup granulated sugar
1/2 cup brown sugar
1 T vanilla extract
1/2 tsp baking soda
1 tsp salt
1 cup of toppings, either chocolate chips, crushed cookies, s’more ingredients
- Preheat Char-Griller Texas Trio Grill to medium-low heat. Close lid and find the heat that keeps the temperature gauge between 350 and 375.
- Prep your individual skillets, I recommend a 5-inch skillet for this recipe, I’ll link mine here. If you have a 12 inch skillet, you can make this recipe family style-just bake for an additional 10-15 minutes.
- In a large bowl, stir together butter and the sugar until well combines. Add the egg and vanilla and mix again. Next, add flour, salt, and baking soda, and fold to combine thoroughly. Stir in 3/4 of the chocolate chips etc, and divide the cookie batter among the four skillets, topping with the remaining 1/4 cup and a sprinkle of salt.
- Transfer the skillets to the top rack of the grill and close the lid for 10 minutes. Then, transfer the skillets to the bottom grate, and finish cooking for 10 more minutes. The edges will be crispy and the center will be soft and gooey! Serve with ice cream and enjoy!
I hope you love this recipe as much as I do! Can’t wait to see you make these at home! Be sure to tag me on instagram, @thatswhatsheeats, so I can keep up with your foodie dishes! Yum!