Skillet Chocolate Chip Cookie with Malted Milk Crunch

Skillet cookie is one of the best treats to share with your loved ones! Crispy, golden edges and a gooey centre studded with melting chocolate chunks. Top it with ice cream for the ultimate dessert.

Happy new week, dear readers!

It’s been rainy here for what feels like weeks, and baking feels like the perfect way to brighten grey days. Over the past couple of weeks I’ve been testing recipes and playing with ingredients, and I’m excited to share one of my favourites: a chocolate chip and malted milk skillet cookie that’s perfect for sharing — or keeping all to yourself.

It’s been a while since I posted a cookie recipe (the Chocolate and Salted Caramel Cookies were from December), so this skillet version felt overdue. Think slightly warm, crisp edges and a chewy, gooey middle — everything a cookie should be, only bigger and served straight from the pan.

Skillet cookie — the best treat for sharing

The skillet cookie is essentially a giant cookie baked and served in a skillet so everyone can dig in while it’s still warm. No plates required: pull it from the oven, top with ice cream if you like, grab a spoon and enjoy. It’s ideal for sharing at a cosy gathering or a rainy-night indulgence.

Skillet cookie — the ingredients

This recipe starts with softened unsalted butter so you can control the saltiness. Two sugars give the cookie great texture and colour: golden caster sugar for light sweetness and soft light brown sugar to add moisture and chew. The dough also uses two eggs, plain flour, a pinch of salt, a little baking powder, chocolate chunks (I use a mix of dark and white) and malted milk powder. The malted milk powder adds a warm, toasty, malty flavour that sets this cookie apart.

How to make the chocolate chip and malted milk skillet cookie

If you don’t have a small skillet or cast iron pan, don’t worry — you can shape these into regular cookies on a baking tray and bake them that way. The texture will still be delicious.

Begin by creaming the softened butter with both sugars in a large bowl until light and fluffy, either by hand or with a mixer. Add the eggs one at a time, mixing until combined. Stir in the dry ingredients — plain flour, malted milk powder, baking powder and a pinch of salt — until the dough just comes together, then fold in the chocolate chunks.

For skillets: transfer the dough to lightly greased skillets — this batch fills two 22 cm skillets — smooth the top with a spatula and bake at 180°C (160°C fan) for about 15–18 minutes. The edges should be golden brown and the centre just set but still soft. Let it cool for about 10 minutes so it holds together, but serve while still warm so the centre is gooey and perfect for scooping.

Topping the warm cookie with vanilla ice cream turns this into an irresistible dessert: the melting ice cream blends with warm cookie dough for a decadent finish.

What if I don’t have a skillet?

To make regular cookies instead, portion the dough into walnut-sized balls and place them on baking trays lined with parchment paper, leaving plenty of space between them. Chill the trays in the fridge for about 20 minutes if you like — this helps the cookies keep their shape — then bake at a slightly reduced time of about 10–12 minutes. Let them cool for a few minutes before serving, and then watch them disappear.

For a single-serving shortcut, a chocolate chip mug cake is a quick alternative when you’re short on time or equipment.

Happy baking, friends!

Thanks for reading and for stopping by. I’d love to hear how yours turns out — leave a comment and a rating below if you try it. You can also find me on social media and tag your photos if you make this recipe.

📖 Recipe