M&M’S® Chocolate Chip Skillet Cookie.

Only 50 minutes between you and THIS.

Seriously SIMPLE Chocolate Chip M&Ms Skillet Cookie! Recipe on sallysbakingaddiction.com

M&M’S® are back in my dessert this week! Recent M&M’S® treats: truffles of the peanut butter variety, ice cream sandwiches, PIÑATA CAKE.

To fill you in: awhile back M&M’S® got in touch with me for a collaboration. Judging by the amount of M&M’S® constantly in stock in this house, I jumped at the opportunity. (If you love them like yours truly, you’ll love their new Pinterest page!) I’ve been in the kitchen creating all sorts of M&M’S® goodies. And today, I’m sharing the best for last.

Why, it’s a smorgasbord of warm, chewy, soft, gooey cookie.

Seriously SIMPLE Chocolate Chip M&Ms Skillet Cookie! Recipe on sallysbakingaddiction.com

There are three steps in this recipe.

1. Make cookie dough.

2. Bake it in a skillet.

3. Eat warm.

Well, those are the most important steps. All you’re doing here is making chocolate chip cookie dough and baking it into one gigantic cookie. Is that not the most glorious pairing of words in the english language? Gigantic. Cookie. (That or Peanut Butter. Oh!! Or Shoe Sale.)

The cookie dough we’re using today is one of my favorites. I have oodles of cookie recipes on my blog and in my cookbook, but I chose this particular cookie dough because the recipe makes a lot of it. And we want a lot of cookie dough in this deep-dish skillet. Thin skillet cookie? Not today.

Seriously SIMPLE Chocolate Chip M&Ms Skillet Cookie! Recipe on sallysbakingaddiction.com

Seriously SIMPLE Chocolate Chip M&Ms Skillet Cookie! Recipe on sallysbakingaddiction.com

Creamed butter and sugars make this cookie dough buttery and ultra soft. You’ll use a higher ratio of brown sugar to white sugar for not only flavor, but for chew as well. The edges of this skillet cookie are insanely chewy!

If you’ve read my blog before, you know that I love adding cornstarch to chocolate chip cookies. Cornstarch makes them so, so soft. So, 1 teaspoon goes into today’s skillet cookie.

You can use your favorite variety M&M® in this cookie dough. I used M&M’S® Baking Bits. You already know them as mini M&M’S®, but now they can be found in the baking aisle with the name M&M’S® Minis Milk Chocolate Baking Bits.

Seriously SIMPLE Chocolate Chip M&Ms Skillet Cookie! Recipe on sallysbakingaddiction.com

Once the edges are browned and the center is just about cooked though, but not all the way because a gooey center is everything in life, the skillet cookie is done.

To serve, you and your M&M’S® loving gang can attack the cookie each with spoons. This skillet never stood a chance. Or you can scoop/cut out portions. But the first way makes me feel like I’m 10 again. Neon green scrunchie and all.

Oh and the ice cream and chocolate syrup on top? That turns this into the biggest ice cream cookie sundae in the world. In fact, I’m pretty sure this skillet cookie is ice cream’s favorite place on earth.

Some things just belong together like that.

Seriously SIMPLE Chocolate Chip M&Ms Skillet Cookie! Recipe on sallysbakingaddiction.com

Put your skillet to good use this weekend.

PS: new post up in the photography section!

M&M'S® Chocolate Chip Skillet Cookie

Yield: serves 6-8

Prep Time: 10 minutes

Total Time: 50 minutes

Print Recipe

Only 50 minutes between you and THIS.

Ingredients:

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed light brown sugar (or dark brown)
  • 2 large eggs, room temperature preferred
  • 2 teaspoons vanilla extract
  • 2 and 1/2 cups (312g) all-purpose flour (measured correctly)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips
  • 3/4 cup (150g) M&M’S® Baking Bits
  • optional: ice cream and chocolate syrup
Special Equipment
  • 9 - 12 inch oven-safe skillet1

Directions:

  1. Preheat oven to 325°F (162°C). Lightly grease your oven-safe skillet.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and M&M’S®, then mix on low for about 5-10 seconds until everything is evenly disbursed.
  4. Using a rubber spatula or wooden spoon, spread the cookie dough evenly into prepared skillet.
  5. Bake for 30-35 minutes or until puffed, browned on the sides, and lightly browned on top. If you want your skillet cookie a little more cooked through, bake for 40 minutes. Allow the cookie to slightly cool in the pan set on a wire rack before digging in. You can scoop/slice and serve or serve with a whole bunch of spoons so everyone can dig in together. I always serve with ice cream and chocolate syrup. Cover leftovers and store in the refrigerator for up to 5 days.
  6. Make ahead tip: Prepare cookie dough through step 3. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing to the next step.

Additional Notes:

  1. The most important part of this recipe is using an oven-safe skillet. You want anything from 9 to 12 inches in diameter. When making skillet cookies, I always use my 10-inch cast iron skillet. As stated in the recipe directions, adjust the baking time. A larger skillet will take a little less time, a smaller skillet will take a little more time.

Adapted from Salted Vanilla Toffee Cookies

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

One more thing.

Let’s take a close look at this cookie dough. SWOON!

Seriously SIMPLE Chocolate Chip M&Ms Skillet Cookie! Recipe on sallysbakingaddiction.com

Today’s recipe is brought to you by my fab friends at M&M’S®. All opinions expressed are my own.

   

73 Responses to “M&M’S® Chocolate Chip Skillet Cookie.”

  1. #
    41
    Ashley McCullaposted October 11, 2015 at 8:16 pm

    Hi Sally,

    I made this and got the same exact size skillet you used. The sides, the bottom, and the top were done and browned. But the middle was gooey and was basically a liquid. Do you know what I could have done wrong? I even cooked it longer than you said. 

    Thanks! 

    Reply

    • Sallyreplied on October 12th, 2015 at 10:49 am

      Ashley, it sounds like your oven was too hot. Do you use an over thermometer? You’d be surprised learning how much oven temperatures vary from what the setting states. I would lower your oven temperature or calibrate your oven with a thermometer.

      Reply

  2. #
    42
    Minimoxposted October 16, 2015 at 7:53 am

    OMG that cookie dough…..
    Sally, quick question:
    I want to make this this weekend but my mother doesn’t want me to use too much sugar and wants me to use agave sugar (she said it was a kind of sweet syrup?) but I don’t think it will taste as good. Any suggestions?

    Reply

    • Sallyreplied on October 16th, 2015 at 11:28 am

      I don’t recommend a liquid sweetener in this skillet cookie. How about a healthier alternative with less sugar? Here are some healthier recipes.

      Reply

  3. #
    43
    Claireposted October 21, 2015 at 10:33 pm

    Sally this cookie is to die for!! Whenever I’m feeling at a loss for what to make or overwhelmed by all the recipes I’ve saved, I always ask my husband, ‘alright what should I bake next?’ because he always comes back with something I wouldn’t have thought of. When I asked him earlier this week what I should make he looked at me wide eyed and goes ‘Can you make a cookie cake?!’ and I immediately thought of this recipe! I made it tonight and it is AMAZING. I used m&ms and peanut butter chips instead of chocolate chips, and I baked it in a 10″ skillet for about 35-36 minutes.  It came out with the crispiest cookie lid, a prefect crunchy golden brown crust that only cast iron can give, and a gooey underbaked center in between- delicious! It would be almost impossible to get the same ratio of all those different textures in a regular cookie. I actually was kicking myself for brushing my teeth before remembering to have another piece before bed! XD Thank you so much for this recipe- it is a keeper for sure! Love your blog!

    Reply

    • Sallyreplied on October 22nd, 2015 at 9:30 am

      Claire, this skillet cookie was a GREAT choice on your part. So glad your husband requested a cookie cake! It’s pretty hard not to love this skillet cookie. One of my favorites!

      Reply

  4. #
    44
    Kylieposted November 1, 2015 at 10:33 pm

    This is sooooo yummy!  We are eating it up now.  This is an awesome way to use up some of the kids Halloween candy.  I used a mixture of hershey  bars, m&ms, reeses, nestle crunch, snickers and a few others that are escaping me.  We decided to make this a post-Halloween tradition!

    Reply

  5. #
    45
    Gillianeposted November 17, 2015 at 12:20 pm

    Made this last night for my son’s birthday.  There are very few desserts I enjoy more than a few bites of–but man I could have eaten the whole pan! Seriously, it’s amazing…make it.  Thanks for a great recipe! 

    Reply

  6. #
    46
    Melanieposted January 22, 2016 at 11:28 am

    I made this last night. It was a I really need a cookie kind of day. I cut the recipe in half and baked it at 350 for 25 minutes. I like my outsides brown and inside a little underdone. It turned out really good. Thanks for another great one!

    Reply

  7. #
    47
    brinacylposted January 30, 2016 at 5:32 pm

    Hi sally. Just baked this in a 4 inch skillet. I took it out when The sides had  browned and the middle was golden brown, but the cookie looked and tasted raw. How do I know that is cooked or how much should I cook / bake it ? Is it suppose to be like regular cookies ? Thanks

    Reply

  8. #
    48
    sherryposted February 18, 2016 at 9:03 am

    Hi Sally,

    I was wondering if I could substitute mini peanut butter cups from Trader Joe’s for the M&M’s? Would I still need 3/4 cup? Thank you so much!

    Reply

    • Sallyreplied on February 18th, 2016 at 3:47 pm

      Yes and I would still use 3/4 cup.

      Reply

      • Sherryreplied on February 18th, 2016 at 3:56 pm

        Thanks so much! I am making it for my birthday cake 🙂

  9. #
    49
    Maricaposted February 29, 2016 at 12:33 pm

    Oh em gee – I made this last night and it was life changing! Sally – you win 🙂

    Reply

  10. #
    50
    Chrissyposted April 30, 2016 at 12:12 pm

    Hi Sally!  I don’t have a cast-iron skillet – do you remember where you got yours?

    Reply

    • Sallyreplied on May 1st, 2016 at 9:48 am

      Hey Chrissy! It’s a Le Creuset skillet. I love it!

      Reply

  11. #
    51
    Esméposted May 19, 2016 at 9:05 pm

    Oh, my goodness, Sally. Thank goodness for YOU.

    Today is World Baking Day (YES!), and I have a concussion but still wanted to make something. This was absolutely *perfect*. Expect an Instagram tag later on today. Holy cow, this completely hit the spot. Thank you, thank you, thank you!

    Reply

  12. #
    52
    Lesley Laroseposted May 23, 2016 at 10:55 am

    I have made this twice and it has turned out perfectly both times.  Absolutely delicious – crispy edges and a chewy, soft interior.  My grandson requested it for our family bbq today, so I am just about to put my third “skillet cookie” in the oven in a few minutes.  I used chocolate chips and toasted walnuts today just to change it up a bit.  We will have it with homemade vanilla ice cream & a drizzle of caramel sauce.  It is so much fun to serve right from the skillet, although eating it right FROM the skillet  sounds even more fun!  Thank you for this perfect recipe!

    Reply

  13. #
    53
    aprilposted June 14, 2016 at 11:57 am

    im making this right now as we speak, and i completly forgot the eggs. i added them right after i added the m&ms. i feel like such a dumb dumb and im praying it will turn out ok!!! this looks amazing. ill eat it regardless!!!

    Reply

  14. #
    54
    Pegposted June 17, 2016 at 5:45 pm

    I don’t have a oven skillet.  Has anyone tried doubling the recipe and baking it in a jelly roll pan?

    Reply

  15. #
    55
    Elizabethposted June 19, 2016 at 6:43 pm

    I made this tonight for Father’s Day! Such a hit…thank you!

    Reply

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