Save This cherry-studded chocolate chip cookie skillet transforms the classic cookie into a shareable dessert experience that brings everyone to the table. The combination of melty chocolate chips, juicy cherries, and flaky sea salt creates an irresistible contrast of flavors that elevates this beyond an ordinary cookie.
I first made this skillet cookie when friends dropped by unexpectedly one evening. The delighted expressions as I brought the warm, bubbling cookie to the table convinced me this recipe needed to become part of my regular dessert rotation. Now it's our Sunday night tradition.
Ingredients
- All purpose flour: creates the perfect structure without being too dense
- Baking soda: ensures the proper rise while maintaining a chewy center
- Fine sea salt: in the dough enhances all flavors without making the cookie taste salty
- Melted butter: creates a more dense, rich texture compared to creamed butter
- Light brown sugar: adds moisture and a caramel undertone that pairs beautifully with cherries
- Granulated sugar: provides the perfect amount of sweetness and helps create those crispy edges
- Large eggs: bind everything together and add richness
- Pure vanilla extract: brings warmth and depth to complement the cherries
- Semisweet chocolate chips: offer the perfect balance of sweetness and slight bitterness
- Fresh or frozen cherries: add bursts of juicy sweetness and beautiful color throughout
- Flaky sea salt: for finishing creates an addictive sweet salty contrast that makes this dessert memorable
Instructions
- Prepare Your Equipment:
- Preheat your oven to 350°F and prepare your skillet by lightly greasing it with butter or cooking spray. Cast iron works particularly well here as it creates the most beautiful crispy edges while keeping the center perfectly soft.
- Mix Dry Ingredients:
- Whisk together flour, baking soda, and fine sea salt in a medium bowl until evenly distributed. This ensures your leavening agent is evenly dispersed throughout the dough so you get an even rise.
- Create Your Base:
- In a large bowl, combine melted butter with both sugars and whisk vigorously until completely smooth and slightly lighter in color. The melted butter creates a denser, chewier cookie with a rich toffee flavor that pairs perfectly with cherries.
- Add Wet Ingredients:
- Add eggs one at a time, whisking thoroughly after each addition until fully incorporated. Then mix in vanilla extract. The mixture should look glossy and smooth at this point.
- Combine Wet and Dry:
- Gradually add your flour mixture to the wet ingredients stirring gently with a wooden spoon or spatula just until no dry streaks remain. Overmixing at this stage can develop too much gluten resulting in a tough cookie.
- Incorporate Mix-ins:
- Gently fold in most of the chocolate chips and cherries saving some for the top. If using frozen cherries fold them in quickly while still frozen to prevent excess bleeding into the dough.
- Transfer to Skillet:
- Spread the dough evenly in your prepared skillet using a spatula or the back of a spoon. The dough will be thick so take your time ensuring it reaches all edges and has a relatively even thickness.
- Add Final Touches:
- Sprinkle your reserved chocolate chips and cherries over the top gently pressing them into the surface. This creates beautiful pops of color and ensures those perfect melty chocolate puddles on top.
- Bake to Perfection:
- Bake for 22 to 27 minutes watching carefully toward the end. The edges should be golden and set but the center should still look slightly underdone. Remember that the residual heat will continue cooking the center as it cools.
- Finish with Flair:
- Immediately upon removing from the oven sprinkle with flaky sea salt while the surface is still hot. Allow to cool for 10 to 15 minutes before serving to let the structure set up enough to slice.
Save The cherries are truly the star of this recipe. I discovered their magic when I had some leftover from summer cherry picking and needed to use them up. The way they burst during baking creates pockets of jammy sweetness that perfectly balance the rich cookie dough and chocolate. My family now insists I freeze bags of summer cherries specifically for making this skillet cookie year round.
Cherry Selection Secrets
Choosing the right cherries can make a significant difference in your skillet cookie. For fresh cherries look for firm plump fruits with shiny skin and green stems. Sweet cherries like Bing or Rainier work beautifully here offering natural sweetness that caramelizes during baking. If using frozen cherries premium brands tend to have better flavor and less excess moisture. When using dried cherries in a pinch soak them in hot water for 10 minutes and drain well before folding into the dough to restore some juiciness.
Storage and Make-Ahead Tips
This skillet cookie stays remarkably fresh stored at room temperature for up to 3 days. Simply cover the skillet with foil or transfer cut portions to an airtight container. For longer storage refrigerate for up to a week. The cookie will firm up considerably when cold so I recommend warming individual slices in the microwave for 15 seconds before serving. You can also prepare the dough up to 3 days ahead and store it in the refrigerator then bring it to room temperature for 30 minutes before pressing into the skillet and baking.
Serving Suggestions
While delicious on its own this skillet cookie reaches new heights with thoughtful accompaniments. Serve warm slices with a scoop of vanilla bean ice cream that slowly melts into the crevices. For special occasions try making a simple cherry sauce by simmering 1 cup of cherries with 2 tablespoons of sugar and a splash of amaretto until thickened. Drizzle this over the cookie just before serving. For a coffee pairing choose a medium roast with caramel notes to complement the brown sugar and chocolate flavors.
Seasonal Adaptations
Summer Version: Use freshly picked cherries at peak ripeness for the most intense flavor. Add 2 tablespoons of cherry juice to the batter for extra cherry punch. Serve with homemade cherry ice cream for the ultimate summer dessert. Winter Holiday Version: Add 1/4 teaspoon of almond extract to enhance the cherry flavor. Mix in 1/3 cup chopped toasted almonds for festive crunch. Sprinkle with a little cinnamon sugar before baking for holiday warmth. Spring Celebration Version: Fold in 2 tablespoons of orange zest to brighten the flavors. Use white chocolate chips instead of semisweet for a lighter profile. Serve with a dollop of mascarpone cream for special occasions.
Save The secret to the perfect texture is not overbaking. When you think it's almost done remove it from the oven. And whatever you do don't skip that final sprinkle of flaky sea salt for an unforgettable dessert.
Recipe FAQ
- → Can I use frozen cherries instead of fresh?
Yes, frozen cherries work well—simply use them straight from the freezer without thawing to prevent excess moisture.
- → What type of chocolate chips works best?
Semisweet chocolate chips provide balance, but dark or milk chocolate varieties can be used based on preference.
- → How do I know when the skillet cookie is done?
Bake until the edges are golden and set. The center should remain slightly soft for a gooey texture.
- → Can I make this dessert gluten-free?
Yes, substitute a 1:1 gluten-free all-purpose flour blend for regular flour to accommodate gluten-free diets.
- → Is it necessary to add sea salt on top?
While optional, flaky sea salt enhances the overall flavor by balancing the sweetness and complementing the cherries.