Enjoy gingerbread in skillet form with this Gingerbread Skillet Cookie recipe. It’s perfectly soft, chewy and moist, filled with chocolate chips and pairs perfectly with some ice cream.
It’s OFFICIALLY December, which means it’s time for the peppermint and gingerbread obsession to kick in! As soon as Thanksgiving has passed, I’m over pumpkin and onto the next set of festive flavors. Sad? Perhaps, but right now I’m excited because this gingerbread skillet cookie is PERFECTION.
Aaaaand to stray off topic for just a moment, how’s your holiday shopping coming along? Because mine isn’t at all. BUT, I’m determined to get started this weekend aka I’m dragging Miguel to all the stores with me and forcing him to help me and keep me company. <—best wife. It’ll be a long day but I’m hoping to knock out all presents—some in stores and some online—so then that’ll be one less thing to stress out about, because as much as I love the holidays, it can also be a bit stressful. I don’t know about you, but every year I feel like I have to work ahead in order to avoid actually working on Christmas Eve/Christmas/New Year’s. Those days are for family and relaxation, so let’s all cheers to busting our butts until then, and eating plenty of sweets while we do it!
If you must know, I’d never made a skillet cookie before, but it’s just as easy as making regular cookies. …Or, in my opinion, a lot easier! You make the cookie dough the same way as you normally would, but instead of scooping out individual cookies (soooo time consuming….), you just throw everything into a skillet!
The key to a good skillet cookie is texture: It can’t be too cakey or else what’s the point? It needs to be soft and chewy and a little moist, which this baby IS.
Also, I decided to add the chocolate chips in last minute (if you couldn’t already tell), and I say do it! The cookie is delicious without them, but the chocolate gets a bit melty and, well, chocolate just makes everything better.
This skillet cookie pairs perfectly with ice cream and little gingerbread cookies too. I found them at Target and they may have been the most unnecessary purchase ever, but also completely necessary at the same time, the way most Target purchases are.
And now all I gotta say is: cheers to gingerbread EVERYTHING!
Gingerbread Skillet CookiePrint Rate
- 2 1/2 cups all purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp salt
- 1 cup butter
- 1 cup cane sugar or sub granulated sugar
- 2 eggs
- 1/4 cup molasses
- Optional: 1/2 cup chocolate chips
- Preheat oven to 350°.
- Combine flour, baking soda, cinnamon, ginger, and salt in a bowl and set aside.
- In a separate bowl, cream butter and sugar together; add eggs and molasses and stir to combine.
- Add dry ingredients to wet ingredients and stir until everything is mixed.
- Stir in chocolate chips by hand.
- Transfer dough to a cast iron skillet (or other oven-proof skillet), using a spatula to smooth out the lumps, and bake for 20-30 minutes*.
- Remove from oven, wait 5 minutes, and DEVOUR!