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–+ servings
Two squares of chocolate chip cookies stacked on top of each other.

Chocolate Chip Skillet Cookie Gluten-Free

Stillwood Kitchen
This chocolate chip cookie is easily made in a skillet and you can use regular all-purpose or gluten-free flour if needed. It includes a combo of dark and milk chocolate chips, however you can also just use regular semi-sweet chocolate chips if that's all you have on hand.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 551 kcal

Ingredients
  

  • 1/2 cup Butter, Unsalted
  • 1/2 cup Granulated White Sugar
  • 1/2 cup Light Brown Sugar
  • 1 tsp Pure Vanilla Extract
  • 1 Egg, Large beaten
  • 1 1/2 cup Gluten-Free Flour with Xanthan Gum in the blend
  • 1/2 tsp Baking Powder
  • 1/2 tsp Sea Salt, fine
  • 1/2 cup Dark Chocolate Chips
  • 1/2 cup Milk Chocolate Chips
  • 1/2 cup Mini Marshmallows (optional)

Instructions
 

  • Pre-heat the oven to 350°F.
  • Melt the 1/2 stick of butter in a 10-inch skillet. You can brown the butter if desired.
  • Once the butter is melted, add the white and brown sugar and stir to combine
  • Remove the skillet form the stovetop and let the mixture cool 5-10 minutes.
  • To a small bowl add the egg and beat it, slowly add a bit of the warm butter/sugar mixture to the egg and mix well to warm the egg.
  • Add the egg and vanilla extract to the skillet and mix well.
  • Add the flour, baking powder, and salt to the skillet and mix until the flour is fully incorporated into the mixture.
  • Add the chocolate chips and marshmallows (if using) stir to combine. Its ok if some of the chocolate chips begin to melt.
  • Spread the mixture out evenly in the skillet and top with a small handful of chocolate chips and marshmallows (optional).
  • Bake for 15-20 minutes until browned and cooked through.
  • Once cooled slice into pie shaped wedges or squares.

Notes

You can use a combination of chocolate chips or use all one kind (ie. all dark or semi-sweet, etc.)
You can also add 1/2 cup of mini marshmallows if desired.
Let the butter/sugar mixture cool a bit then add some to the egg to warm it up (this is called tempering and prevents the egg from becoming scrambled if the mixture is too hot).

Nutrition

Serving: 1cookieCalories: 551kcalCarbohydrates: 78gProtein: 5gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 386mgPotassium: 178mgFiber: 4gSugar: 52gVitamin A: 514IUVitamin C: 0.1mgCalcium: 120mgIron: 2mg
Keyword chocolate chip cookie, gluten-free
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