Chocolate Chip Skillet Cookie Bars
There’s something so comforting about a warm, gooey cookie, especially when it’s baked in a skillet and shared straight from the oven. These Chocolate Chip Skillet Cookie Bars are a delightful twist on the classic cookie, combining chewy textures with rich chocolate and a hint of tartness from dried cranberries. Perfect for gatherings or a cozy night in, this recipe is sure to become a household favorite.
The secret to the incredible flavor lies in the combination of buttery richness, the chewiness of shredded coconut, and the sweetness of chocolate, all brought together in one glorious pan. Let’s dive into this scrumptious recipe that will make your heart—and your taste buds—sing!
What You’ll Love About This Recipe
- One-pan convenience: Easy clean-up and minimal dishes!
- Chewy texture with crispy edges: The best of both worlds.
- Rich chocolate flavor complemented by sweet and tart cranberries.
- Versatile dessert: Perfect for any occasion, from weeknight treats to festive celebrations.
- Simple ingredients: Everything you need is likely in your pantry!
Shopping List
- 3/4 cup (90g) dried cranberries
- 12 tablespoons (6 ounces, 170g) unsalted butter, cubed, at room temperature
- 1/2 cup, plus 2 tablespoons (120g) granulated sugar
- 1/2 cup (90g) packed light brown sugar
- 1 teaspoon salt
- 1 1/2 cups (210g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 large egg, at room temperature
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups (170g) sweetened or unsweetened shredded coconut
- 1 3/4 cups (10 ounces, 285g) coarsely chopped milk chocolate (or chocolate chips)
Tools & Equipment Needed
- Oven-safe skillet (preferably cast iron)
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
Method: Chocolate Chip Skillet Cookie Bars
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your Chocolate Chip Skillet Cookie Bars bake evenly and achieve that coveted golden-brown color.
Step 2: Prepare the Skillet
Grease your oven-safe skillet lightly with cooking spray or butter. This will help prevent sticking and make it easier to slice the bars later.
Step 3: Mix the Butters and Sugars
In a large mixing bowl, combine the cubed unsalted butter, granulated sugar, and brown sugar. Using a whisk or electric mixer, cream them together until the mixture is light and fluffy, about 2-3 minutes.
Step 4: Add the Eggs and Vanilla
Add the large egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
Step 6: Fold in the Good Stuff
Gently fold in the shredded coconut, dried cranberries, and chopped milk chocolate (or chocolate chips) until evenly distributed throughout the batter.
Step 7: Bake the Bars
Pour the cookie dough into your prepared skillet, spreading it out evenly. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Step 8: Cool and Serve
Once baked, remove the skillet from the oven and let it cool on a wire rack for at least 10-15 minutes. Slice into bars and serve warm or at room temperature. Enjoy the delightful combination of textures and flavors!
Dairy-Free/Gluten-Free Swaps
- For dairy-free: Substitute unsalted butter with a dairy-free butter alternative or coconut oil.
- For gluten-free: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour.
- For egg-free: Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg needed in the recipe.
Watch Outs & How to Fix
While baking these Chocolate Chip Skillet Cookie Bars, keep these tips in mind:
- Make sure your butter is at room temperature for optimal creaming. Cold butter will not blend well with the sugars.
- Don’t overmix the dough once you add the flour. This can lead to tough bars.
- If the center seems underbaked, give it a few extra minutes but keep an eye on the edges to avoid over-baking.
- For a more nutty flavor, consider adding chopped nuts such as walnuts or pecans to the batter.
Storing Tips & Timelines
These Chocolate Chip Skillet Cookie Bars are best enjoyed fresh, but if you have leftovers, here’s how to store them:
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week. Reheat in the microwave for a few seconds for that fresh-baked feel.
- Freezer: Freeze individually wrapped bars for up to 3 months. Thaw at room temperature or reheat directly from the freezer in the microwave.
Chocolate Chip Skillet Cookie Bars Q&A
Can I use different types of chocolate in this recipe?
Absolutely! You can use dark chocolate, white chocolate, or even a mix of your favorites. Each will add a unique flavor profile to your bars.
What if I don’t have a cast iron skillet?
No worries! Any oven-safe skillet will work, or you can bake the cookie dough in a baking dish lined with parchment paper for easy removal.
Can I make this recipe ahead of time?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just let it come to room temperature before baking.
How do I know when the bars are done baking?
Look for a golden-brown edge and a slightly soft center. A toothpick inserted should come out with a few moist crumbs—this ensures a chewy texture!
Final Bite
Indulging in a warm piece of these Chocolate Chip Skillet Cookie Bars is like wrapping yourself in a cozy blanket. The combination of rich chocolate, sweet coconut, and tart cranberries creates a heavenly experience that’s hard to resist. Whether you’re enjoying them solo with a cup of coffee or sharing with friends, these bars are bound to bring smiles all around.
Get ready to bake and share these delicious bars that are sure to become a staple in your dessert repertoire!
Chocolate Chip Skillet Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease your oven-safe skillet lightly with cooking spray or butter.
- In a large mixing bowl, combine the cubed unsalted butter, granulated sugar, and brown sugar. Cream together until light and fluffy, about 2-3 minutes.
- Add the large egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.
- Gently fold in the shredded coconut, dried cranberries, and chopped chocolate until evenly distributed.
- Pour the cookie dough into your prepared skillet, spreading it out evenly. Bake for 25-30 minutes.
- Let it cool on a wire rack for at least 10-15 minutes. Slice into bars and serve warm or at room temperature.
Notes
- For dairy-free, substitute butter with a dairy-free alternative.
- For gluten-free, use a gluten-free flour blend.
- Store in an airtight container for up to 3 days at room temperature.
