Gooey, decadent, and rich double chocolate chip cookie skillet. This recipe is simple, easy to make, and will be your new favorite weeknight treat and ideal valentines dessert.
This Vegan Double Chocolate Chip Cookie Skillet is chewy and soft on the inside, crisp on the outside, and studded with gooey chunks of chocolate chips and sprinkled with flaky sea salt.
There is something so satisfying and indulgent about a cookie skillet. You can slice it into a pie wedge or my personal favorite, dive right in with a spoon and top with creamy vanilla ice cream.
This recipe is ideal for a date night (valentines day is coming up, *wink wink*), family movie night, or, a personal self-care night, which is always needed.
Why You’ll Love This Double Chocolate Chip Cookie Skillet:
Simple and easy to make. This recipe is ready in less than 40 minutes and all the ingredients are combined in one-bowl.
Family and kid-friendly. What kid doesn’t like a giant cookie? This recipe is ideal to make with your little kiddo, as everything is thrown into one-bowl and baked in one pan. Feel free to dig in with a spoon.
Fudgy, chocolatey, and decadent. If you’re a fan of chocolate you will fall in love with this recipe. This recipe does not lack chocolate one bit.
Dairy and egg-free. This recipe does not include eggs or dairy and utilizes vegan butter and non-dairy milk instead!
How to make a Double Chocolate Chip Cookie Skillet:
This is a simple, easy, and one-bowl no-fuss recipe.
- Preheat the oven to 350F. Coat a 8″ cast iron or cake pan with non-stick cooking spray.
- In a large bowl whisk together melted butter and sugars until creamy. Add milk, peanut butter, and vanilla extract. Whisk to combine.
- Add flour, cocoa powder, corn starch, espresso powder, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in chopped chocolate.
- Evenly spread cookie dough into the prepared skillet or pan. (Optional): Top with more chopped chocolate. Bake for 22-25 minutes until top is soft to touch and edges have formed a crust. That is ok if it looks slightly underdone, that means its gooey in the center! Cool for 5 minutes and enjoy warm.
If you’re looking for more delicious cookie recipes, you’ll also love these Vegan Oatmeal Choc Chip Cookies, these Lemon Funfetti Sugar Cookies, and these Double Choc Oatmeal Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Gooey, decadent, and rich double chocolate chip cookie skillet. This recipe is simple, easy to make, and will be your new favorite weeknight treat and ideal valentines dessert.
- ½ cup vegan butter, melted or sub melted coconut oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 3 tbsp non-dairy milk
- 3 tbsp creamy peanut butter or sub other nut butter
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- ⅓ cup dutch-processed cocoa powder
- 2 tsp corn starch
- ½ tsp instant espresso powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup chopped dark chocolate
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Preheat the oven to 350°F. Grease a 8" cast iron skillet or cake pan with non-stick cooking spray.
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In a large bowl whisk together melted butter and sugars until creamy. Add milk, peanut butter, and vanilla extract. Whisk to combine.
-
Add flour, cocoa powder, corn starch, espresso powder, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in chopped chocolate.
-
Evenly spread cookie dough into the prepared skillet or pan. (Optional): Top with more chopped chocolate. Bake for 22-25 minutes until top is soft to touch and edges have formed a crust. That is ok if it looks slightly underdone, that means its gooey in the center! Cool for 5 minutes and enjoy warm.
Can we use any other flour instead of all purpose?
Author
Gluten-free all purpose would work!