This coconut chocolate chip skillet cookie is soft, gooey, and full of chocolate chips and coconut flavor. Perfect for sharing!
Skillet cookies are a gift to the world. Are we right?! Or are we right? We all know the classic chocolate chip cookie and the warm feeling that a warm fresh from the oven snack gives us. Now multiply that by a million and you get the after effects of a skillet cookie.
What is a skillet cookie?
A skillet cookie is exactly that. A giant cookie made in a cast iron skillet rather than individual cookies on a baking sheet. The cast iron skillet works wonders to get nice crisp edges and a smooth but slightly crackly top. NOT TO MENTION the thick, warm and gooey center. If you love soft slightly under baked cookies, you are going to lose your minds over a skillet cookie.
What ingredients do you need?
If you have everything you need to make normal cookies, you likely have everything you need to make this coconut chocolate chip skillet cookie. Only think you might need is a cast iron skillet. We used an 8 inch skillet , but you could also use a 9 inch for a slightly thinner but still thick and gooey cookie.
- Unsalted butter, melted – butter makes everything better
- Granulated sugar
- Brown sugar (we used light, but dark would also be delicious)
- 1 egg
- coconut extract – YUM – feel free to swap with vanilla if you want less coconut flavor
- flour
- baking soda
- unsweetened coconut flakes – You’re gonna wanna toast these flakes
- semi sweet chocolate chips – Or any of your favorite chocolate variety. Dark chocolate would also be incredible.
- Optional (but some would argue mandatory) chocolate M&M’s
How do you make this coconut chocolate chip skillet cookie?
The steps are very similar to if you were making individual cookies. First step would be to toast your coconut flakes. This is optional. You could just throw the untoasted flakes into the batter but toasting them REALLY brings out the coconut flavor. If you do decide to toast, just line a baking sheet with parchment paper, toss on your coconut in a single layer and baking in a 350F oven for 7-8 minutes. Stir occasionally and WATCH LIKE A HAWK. Coconut will go from pale and pasty to burnt and inedible in a matter of seconds. Set those toasty flakes aside when they are done!
In a stand mixer, beat the melted butter and sugars. Add in the egg and coconut extract.
Slowly add in the flour and baking soda to the wet mixture and mix until combined.
Next comes arguably the best part. Pouring in the chocolate chips and M&M’s. Fold these bad boys in (bonus points for Valentine’s day colored ones)! Carefully fold in the toasted coconut as well. Spread the cookie dough into your skillet and pop in the oven for 25-30 minutes! No parchment paper or cooking spray needed!
The trick to a perfect skillet cookie is taking it out of the oven when it still looks slightly undercooked. It will continue to cook in the skillet as it cools. If you prefer you cookie to be more baked through, just leave it in for the full 30 minutes.
We get it. You maybe don’t like coconut. GOOD NEWS. You can swap the coconut extract for vanilla, and omit the coconut flakes all together to get a plain chocolate chip skillet cookie. We believe skillet cookies are like burritos. You can really put anything inside and it will still taste delicious.
We are no strangers to cookies around here. Check out some of our favorites below!
- Brown Butter Dark Chocolate Chip Cookies
- Butterscotch Pretzel Cookies
- Caramel Stuffed Chocolate Chip Cookies
Toasted Coconut Chocolate Chip Skillet Cookie
Ingredients
- 1 stick unsalted butter melted
- 1/2 cup sugar
- 1/2 cup brown sugar light
- 1 egg
- 1 tsp coconut extract
- 1 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 cup unsweetened coconut flakes
- 1/2 cup milk chocolate m&m's
- 1/4 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F
- Line a baking sheet with parchment paper and spread our the coconut flakes in a single layer
- Bake in oven for 7-8 minutes until it gets light brown and toasty. WATCH IT CAREFULLY AS IT BURNS QUICKLY.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the melted butter and sugars until combined.
- Add in the egg and coconut extract and mix until just combined.
- In a seperate bowl, mix together the flour and baking soda
- Slowly add the flour and baking soda mixture to the stand mixer with the mixer speed on low. Mix until all flour is combined but do not over mix.
- Fold in the toasted coconut, chocolate chips and M&M's
- Spread the cookie dough in an 8 or 9 in cast iron skillet. Flatten it out so their are no lumps
- Optional: Before placing in oven, place some more chocolate chips and M&M's on top and push into the dough slightly.
- Bake for 25-30 minutes.
- You want to take this out when it is still slightly underbaked as it will continue baking in the skillet. If you want a more well done cookie, leave it in for the full 30 minutes.
- Let cool for 25-30 minutes before eating!