Chocolate Chip Skillet Cookie with Pecans

Chocolate Chip Skillet Cookie with Pecans & Bourbon Caramel Sauce

Today is π day; a silly sort day to recognize a mathematical constant. It is the ratio of a circle’s circumference to it’s diameter which is approximated as 3.14159. Represented by the Greek symbol “π” since the mid-18th century, it is more often spelled out as ‘pi’ and somehow it has became feasible to ignore the last 3 digits of the numeric representation and honor this symbol with it’s own day in the 3rd month on the 14th day or March 14th of each year. So what does that have to do with this Chocolate Chip Skillet Cookie with Pecans?

In food bloggerland π day has translated to ‘PIE’ day and I’m betting you’ll see a bazillion pies posted today as a result. Not me! I decided instead to go big cookie or go home and made this Chocolate Chip Skillet Cookie with Pecans topped worth a Salted Caramel Sauce with Bourbon.

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Not that I’m THAT independent or rebellious (OK, well, maybe I might be) but I just happen to have made this big round skillet cookie last week that I thought would work equally well with the emphasis on round. It’s really a great combination of textures of both a cookie and a pie; maybe I should call it a pookie?

The outside edge bakes a bit more and results in a more crispy texture but the center of this pie cookie is anything but. It’s definitely got an ooey gooey texture.

Such a perfect result for me. Love raw dough? The center comes close. Like your cookies crispier? Got that too. Some amazing homemade caramel sauce on top that has bourbon in it? Really how much more do you need?

Chocolate Chip Skillet Cookie with Pecans & Bourbon Caramel Sauce

I’ve become especially enamored lately with chopping up my own chocolate instead of using chocolate chips. There is something in those little chocolate domes that help them keep their shape and once I started using my favorite chocolate bars from Trader Joe’s I realized I prefer the texture of random chunks of chocolate that melt a bit and then firm up with cooling.

It’s not a big deal; just a personal preference so chopped chocolate chunks or chocolate chips?

Either one is fine. What I have found that I think you do need to try though is mixing up semisweet and milk chocolate. I love both but I REALLY love them together; sort of my own personal nirvana.

Again, if you have a preference…go for it. Cooking and baking are great vehicles for self expression and if you stick with the basics it’s perfect if you make the end result your own.

Chocolate Chip Skillet Cookie with Pecans, Bourbon Caramel Sauce in a Cast Iron Pan

I’m not sure why I’ve never done a skillet cookie before but I know this. I loved it. I loved everything about it. Maybe an issue that the majority of my readers don’t have to identify with but in Colorado, it’s so dry that cookies can become hard little rocks overnight.

I left this pie cookie on the counter for several days as it was slowly eaten and given away and the quality never degraded to rock hard.

Of course this Salted Caramel with Bourbon I had made to top it with did not hurt one bit. Was it necessary? Well…YES! Maybe the ice cream was an over the top indulgence but the caramel is not!

A friend came visiting today too so of course she had to sample this decadent dessert.  All I know is that she was on her way to the grocery after she left my house; excited to make both. Mine is gone; would it be wrong if I just dropped in on her tomorrow?

A Chocolate Chip Skillet Cookie with Pecans & Bourbon Caramel Sauce
Chocolate Chip Skillet Cookie with Bourbon Caramel Sauce

Chocolate Chip Skillet Cookie with Pecans

A fun cookie presentation in a skillet with a delicious caramel sauce topping.
5 average from less than 50 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Cookies, Brownies and Bars
Cuisine American
Servings 16 Servings
Calories 413 kcal


  • 1 cup butter softened
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 teaspoons vanilla
  • 2 tablespoons molasses
  • 2 eggs
  • 3 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup dark chocolate chunks or chips
  • ¾ cup milk chocolate chunks or chips
  • 1 cup coarsely chopped pecans
  • Sea salt to taste I prefer Maldon but any course sea salt works


  • Cream the butter and sugars together until well combined. Add the vanilla and molasses and mix until smooth.
  • Add the eggs one at a time and beat slowly until incorporated.
  • Combine the flour, baking soda, and salt and whisk until thoroughly combined. Add the mixture in two batches to the wet dough and mix until smooth.
  • Stir in both the dark and milk chocolate chunks and pecans.
  • Line the bottom of a cast iron skillet (9-inch bottom or larger) with parchment paper and press the dough into the skillet, covering the bottom.
  • Bake for 20-30 minutes depending on the size of your skillet.
  • Remove from oven and allow to cool for 20 minutes. Drizzle with caramel sauce if using and sprinkle with sea salt. Let cool for an additional 45 minutes before cutting. Or if you can’t wait? Grab a spoon!


Nutrition Facts
Chocolate Chip Skillet Cookie with Pecans
Serving Size
1 slice
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword biscoff, cookies, chocolate chip, skillet
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  1. I am going to try this recipe. If it comes out as good as it looks, I plan to present them as Christmas gifts wrapped in cellophane for those special people in my life. I will get back to you with the results

    1. That sounds like fun…you are my kind of people. I haven’t bought a Christmas gift in years…it’s always something from my kitchen and I know people just love that effort from the heart.

  2. I’ll take any excuse to eat sweets, even if in celebration of a mathematical constant and I love your spin on the circular theme with this skillet cookie. It sounds like this cookies is the best of both worlds, crisp, ooey gooey and of course, a little boozy. LOVE!

  3. I like chocolate chips, mainly because they make a nice snack. 🙂 But chopped chocolate is loads more interesting — better texture, and you can use better flavored chocolate, too. Haven’t made your bourbon caramel yet, but plan to — can you believe we’re out of bourbon? The horror!

    1. You so get it! And no I can not; shame you’re not closer John; I have so much booze I wish I could figure out how to get rid of some of it. I would GLADLY give you a bottle of bourbon!

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