Brown Butter Banana Bread Chocolate Chip Cookie Skillet

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The dreamiest cookie skillet that’s super gooey, full of banana and chocolate, and ready to eat in less than an hour!

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It’s the last day of Banana Week (if you still have no idea what I’m talking about, check out my Instagram!) and to close it out, I’m sharing a dreamy cookie skillet version of my viral Brown Butter Banana Bread Chocolate Chip Cookies. You all know that I’m obsessed with cookies, but cookie skillets are truly the ultimate dessert. They’re warm & gooey and just hit the spot every single time. And, the best part? There’s no chill time, so it’s ready to eat in less than an hour.

Just like my Brown Butter Banana Bread Chocolate Chip Cookies, this cookie skillet has a delicious brown butter cookie dough base. You only need 2 ripe bananas which add so much flavor and give the cookie skillet the dreamiest, soft & chewy texture (and, the texture stays that way for days!!). Of course, you know me, I loaded this skillet up with plenty of chocolate chips and topped it with flaky sea salt after baking. All of those flavors come together and are heavenly. Trust me, you won’t be able to stop at just one bite.

I’m so happy with how this cookie skillet turned out and hope you all love this recipe as much as I do!

Read on for the full recipe for this must-bake Brown Butter Banana Bread Chocolate Chip Cookie Skillet.

I really believe this may just be the best cookie skillet I’ve ever made. Each bite is perfectly gooey and full of banana and chocolate. Don’t forget that flaky sea salt on top because it just ties everything together so beautifully. And, don’t even get me started on the texture of this cookie skillet! This giant cookie stayed soft & chewy for close to a week and tasted just as fresh on day 7 as it did on day 1. I’ll walk through some of my top tips later on in this post, so be sure to scroll down and read through those!

If you’ve never browned butter before, do not skip this section! I’ll walk you through it — it’s SO easy!

Place a light-colored, medium size saucepan or pot on the stove over medium heat. Unwrap the butter and place it in the pot/pan. Let the butter melt completely — stir occasionally while it’s melting so that nothing sticks or burns. Once the butter has melted completely, stop stirring for about 15 to 20 seconds. The butter will start to bubble and make popping noises. At this point, you should begin stirring again and basically never stop stirring. The butter will continue to bubble and start changing in color from yellow to a golden, amber color. There will be golden flecks at the bottom of the pot/pan — these are toasted milk solids and are what give the brown butter its delicious, nutty flavor. Once the butter is mostly that amber/golden color, remove it from the heat. Transfer the brown butter to a glass bowl or measuring cup and let it cool for 10 minutes before combining it with the sugars. And, that’s it!

Brown butter is so easy to make and is the easiest way to elevate any recipe because it pairs so well with other flavors. As I mentioned before, I included some additional Tips for Success and FAQs below, so make sure you scroll down and read through those. If you still have questions, feel free to send me a DM on Instagram and I’ll try to answer them and help walk you through the recipe.

Other banana cookie recipes you may like:

• Brown Butter Banana Bread Chocolate Chip Cookies
• Brown Butter Biscoff Banana Bread Cookies
• Brown Butter S’mores Banana Bread Cookies
• Cinnamon Crumble Banana Bread Cookies
• Peanut Butter Banana Bread Cookies
• Single Serve Brown Butter Banana Bread Chocolate Chip Cookie

Ingredients you’ll need:

• Unsalted butter
• Bananas
• Brown sugar
• Granulated sugar
• Vanilla extract or vanilla bean paste
• Egg yolk
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Semisweet chocolate chips
• Mini chocolate chips
• Flaky sea salt

Kitchen tools you’ll need:

• 10.25″ cast iron skillet
• Medium-size saucepan or pot
• Mixing bowls
• Dry ingredient measuring cups
• Adjustable measuring cup – great for measuring out the mashed banana!
• Spatula
• Whisk
• Digital thermometer (optional)

How to make this delicious Brown Butter Banana Bread Chocolate Chip Cookie Skillet

Preheat the oven to 350 degrees Fahrenheit. Grease a 10.25” cast iron skillet with cooking spray. Set aside.

On low to medium heat, brown 1 cup unsalted butter. Remove the butter from heat when the top is foamy and the butter is amber/golden brown in color. Let the butter cool for 10 minutes before combining it with the sugars.

While the butter is cooling, whisk together 2½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, and 1 tsp salt in a bowl. Set aside.

In a large bowl, whisk together 1½ cups brown sugar, ¼ cup granulated sugar, and the brown butter. Continue whisking until the mixture is smooth and combined.

Whisk in 1 egg yolk, ½ cup mashed banana, and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Gently fold in the dry ingredients with a rubber spatula. Then, add 1½ cups semisweet chocolate chips and ¼ cup mini chocolate chips.

Add the cookie dough to the prepared cast iron skillet. Use a spatula to spread the cookie dough into an even layer in the skillet. Add extra chocolate chips to the top before baking, if desired.

Place the skillet in the oven and bake for 25 to 30 minutes. Start checking the cookie skillet at 20 minutes. The cookie skillet is done baking when the edges are set and golden. The middle of the cookie skillet will still be a bit gooey. You can also use a digital thermometer to check if the cookie skillet is done baking. Place the thermometer in the center of the cookie skillet — when the temperature reaches between 195 and 200 degrees Fahrenheit, the cookie skillet is done baking and should be removed from the oven.

Remove the skillet from the oven and top the cookie with flaky sea salt.

If you like a gooey cookie skillet, let the cookie skillet cool for about 5 to 10 minutes before eating. If you prefer a more set and sliceable cookie, let the skillet cool for 25 to 30 minutes.

Store in an airtight container for up to 5 days or freeze for up to 3 months. To reheat, place a slice of the cookie in the microwave for 15 to 20 seconds. Or, reheat the skillet in the oven at 325 degrees Fahrenheit for 5 to 10 minutes. Use tinfoil and tent the cookie skillet to prevent browning, if needed.

Tips for success

Measure your dry ingredients correctly! When measuring flour, use the spoon and level method. Use a spoon and fluff up the flour to remove any clumps. Then, take the spoon and spoon the flour directly into the measuring cup. Take a flat top tool and level off the top to remove any excess. If you scoop up the flour directly with the measuring cup, the flour will be compacted and you’ll end up with too much. Too much flour will result in a dry, crumbly cookie skillet which we do not want. Also, please make sure that you’re using dry ingredient measuring cups to measure out dry ingredients like flour, sugar, etc.

Check the expiration date on your baking soda and baking powder. It’s extremely important that both ingredients are fresh as they are leavening agents and will impact the texture and height of the cookie skillet.

Use the baking time listed as a guide, not a set rule. This tip is listed in literally all of my recipes, but it’s especially important with cookie skillets as they are intended to be gooey. The cookie skillet is done baking when the edges are set and golden. The top of the cookie will also be a light brown/golden color. Remember that we used brown butter in this recipe which will cause the top of the cookie skillet to bake up a bit darker. The cookie skillet will still be a bit gooey and not fully set — this is okay as cookie skillets are supposed to be gooey. However, if you are concerned about it being underbaked, use a digital thermometer to check the internal temperature of the cookie. When the temperature reaches between 195 and 200 degrees Fahrenheit, the cookie skillet is done baking and should be removed from the oven. If you continue to bake the cookie beyond this point, it will most likely impact the texture.

Let the cookie skillet cool before consuming. I know that we’re all so excited to eat the best cookie skillet ever, but please let it cool for at least 5 to 10 minutes as it will be extremely hot. After 5 to 10 minutes, the cookie will still be very gooey and warm. If you prefer a more set and sliceable cookie skillet, let it cool for an additional 25 to 30 minutes at minimum.

FAQs

What size skillet did you use?

I used a 10.25 inch cast iron skillet.

Can I use a smaller or larger skillet?

You can use a larger skillet (12 inches), but make sure you reduce the bake time. Your cookie skillet may be flatter since there’s more surface area. I would not recommend using anything smaller than a 10 inch skillet. If using a smaller skillet, you will need to increase the bake time by at least 1 to 2 minutes.

How do I know when the cookie skillet is done baking?

The cookie skillet is done baking when the edges are set and golden. The top of the cookie skillet will also be golden and still a bit gooey/not fully set — this is how it’s supposed to be. To double check, use a digital thermometer to check the internal temperature of the cookie skillet. If the thermometer reads between 195 and 200 degrees Fahrenheit, you’re good to remove it from the oven. If it’s below 195 degrees Fahrenheit, give it another minute or two in the oven and check again.

How to store

Store the cookie skillet in an airtight container for up to 5 days or freeze for up to 3 months. To reheat, place a slice of the cookie in the microwave for 15 to 20 seconds. Or, reheat the skillet in the oven at 325 degrees Fahrenheit for 5 to 10 minutes — use tinfoil and tent the cookie skillet to prevent browning, if needed.

A warm, gooey Brown Butter Banana Bread Chocolate Chip Cookie Skillet sounds like the perfect way to kick off the weekend. If you love my Brown Butter Banana Bread Chocolate Chip Cookies, I think you’re going to absolutely love the skillet version. It’s literally just a giant version and every bite is warm, gooey, and delicious. I’m obsessed. Try it out and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock. Or, leave a review below — these reviews help me out so much!!