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M&Ms chocolate chip skillet cookie topped with ice cream in a blue skillet

Only 50 minutes between you and THIS (recipe video alert!!):

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.

M&Ms chocolate chip skillet cookie topped with ice cream in a blue skillet with spoons

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.


cookie dough in blue skillet before baking

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.

M&Ms chocolate chip skillet cookie in a blue skillet

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.

M&Ms chocolate chip skillet cookie topped with ice cream in a blue skillet with a spoon

Put your skillet to good use this weekend.

PS: new post up in the photography section!

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M&Ms chocolate chip skillet cookie topped with ice cream in a blue skillet with spoons

M&M’S® Chocolate Chip Skillet Cookie

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: serves 6-8 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Only 50 minutes between you and THIS.


  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
  • 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


  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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Skillet: 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.
  3. Adapted from Salted Vanilla Toffee Cookies.

Keywords: chocolate chip skillet cookie, skillet cookie

One more thing.

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

M&M chocolate chip cookie dough in a glass bowl

Reader Questions and Reviews

  1. How long would I need to cook it if I wanted to do the mini cast iron skillet, like the personal size ones and would I need to turn the oven down?

    1. Hmm. I’d say around 20 minutes. I’m unsure of your mini skillets’ measurements. Just use your best judgment.

  2. Omg made this today with my 3 year old. So good. Decadent. Ooey gooey and delicious. Though it’s huge!  You need a bunch of people to finish it. I think I’ll split it next time and freeze half the dough. Thanks Sally!

  3. Made this tonight for our teenagers. Used a 9-inch skillet and took about 45 minutes but center was still gooey. Stuck it back in (after serving them the outside edges topped with ice cream because they were “starving”) for another 10 minutes or so and it was perfect! So yummy!

  4. 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. 


    1. 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.

  5. 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!

    1. 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!

  6. 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!

  7. 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! 

  8. 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!

  9. 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!

  10. 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!

  11. 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!

  12. 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!!!

  13. I love making this a ‘clean out the fridge’ type recipe. Whenever we have too much candy lying around I always end up putting it in a skillet cookie! Right now I have the ghost of christmas past version in the oven; mini chocolate santas, reese piece’s that came out of a reindeer’s head, a chopped up white chocolate snowman. Poor guys lol! It never looks as pretty as your rainbow baking bits but it always comes out great!

      1. Made this last night to take to a get together at friend’s place. Used 9.5 Pyrex pie dish and filled it half way. The cookie dough puffed up and came all the way to the top when baked for 40 mins. Made a small pie with the left over dough in a smaller Pyrex round dish. Everyone LOVED it and was so impressed! Thank you, Sally! 🙂 

  14. I made this cookie cake yesterday. As always, I like to cut back on sugar, so I used 100 grams of brown sugar and 50 grams of white sugar, no further adjustments. It came out perfectly, I baked it for 30 minutes, same skillet size as Sally’s. Crispy edges and gooey center, so awesome! Can recommend this cookie cake immensely! Such wonderful comfort food, yum!
    By the way, this really serves a crowd, I would cut it in half if I wanted to make it next time for just my husband and me.

  15. Made this for my son’s 18th birthday – baked Friday and had a change of plans so couldn’t serve until Saturday. I put it back in the oven for about 10 min Saturday night to warm up – then topped with ice cream & choc syrup, lottery tix & candles for the win! He was so happy!

  16. Followed everything in the instructions to the T and still ended up super puffed up and not a cookie but a cake. Super disappointing.

  17. My son is turning six on Sunday and for the third year in a row is requesting this m&m skillet cookie for his “cake.” I have learned that I tend to like to bake it toward the later time recommended and it is even better the next day! Thanks, Sally for being a part of our son’s birthday each year, and for many more to come.

  18. OMG!!! This cookie cake is AMAZING!!! I made this for my birthday cake to share with my daughter’s family (husband and two young daughters). Everyone was moaning and groaning it was so good! I followed the recipe as written, with the exception of 1 cup mini m&ms and a combo of semi sweet/milk chips. Baked it in my 10” cast iron skillet for about 47 minutes, trying to make sure I didn’t over bake it. I covered with foil at 30 minutes so it wouldn’t brown to dark. It was everything I hoped it would be! Perfect in the middle and even the edges were great and chewy! It was perfect in every way! I even decorated it with ganache! Thanks Sally for sharing your wonderful recipes!

  19. This is an excellent cookie recipe! It TRULY was soft and CHEWY! I followed it exactly as written and it turned out perfectly. The only change I made was using a 12 inch skillet, because I thought the 10 inch seemed too small. The 12 inch skillet was perfect, not too thick or thin. I’ve made other skillet recipes that were a flop. This was AMAZING!

  20. Hi Sally. Would an 8-inch skillet work? Looking for a sweet treat for just me and the hubby so I don’t need a huge cookie.

    1. Hi Jenn, this would be just a bit too much dough for an 8 inch skillet, but you can use the little bit of leftovers to make a single-serve cookie or two. Enjoy!

  21. Hi,

    I’m curious if it’s possible to make a chocolate version! How much cocoa powder should be added to the cookie dough? And would measurements for anything be adjusted? Thank you so much.

  22. This was a great hit! Cooked for 40 minutes so that we could cut slices of it when it cooled since it took the place of a birthday cake. So buttery and I love that you don’t have to chill the dough in the fridge!

    1. Hi Allyson! We can’t say for sure as we haven’t tested it. Let us know how they go!

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