Kitchen Sink Skillet Cookie

Updated Oct. 30, 2025

Recipe Overview

A decadent, one-pan cookie that celebrates sweet-and-salty mix-ins and leftover treats. This skillet-baked gem is perfect for cozy gatherings or using up Halloween candy (or any sweet/savory odds and ends!).

Time Required

• Total Time: 50 minutes (10 minutes prep, 40 minutes bake)

• Prep Time: 10 minutes

• Cook Time: 40 minutes

Ingredients

• For the batter:

• ½ cup (113g) unsalted butter, softened to room temperature

• ½ cup (110g) packed dark brown sugar

• ½ cup (100g) granulated sugar

• 1 large egg

• 1 tablespoon vanilla extract

• 1½ cups (192g) all-purpose flour

• ¾ teaspoon baking soda

• 1 teaspoon kosher salt (e.g., Diamond Crystal)

• For mix-ins:

• 3 cups mixed sweet/salty mix-ins (customize with: potato chips, pretzels, dark chocolate discs/chips, M&Ms, chocolate-covered caramels, toffee bits, malted milk balls, or leftover Halloween candy)

Preparation Instructions

Step 1: Prep & Cream Base

Preheat oven to 350°F (175°C). In a large mixing bowl, combine softened butter, dark brown sugar, and granulated sugar. Using a wooden spoon or electric mixer (medium speed), cream until light and fluffy (1–2 minutes). The mixture should appear pale and smooth, indicating sugars are fully incorporated.

Add the egg and vanilla, then mix on low until just combined—avoid overmixing to keep the cookie tender.

Step 2: Combine Dry Ingredients & Mix-Ins

In a small bowl, whisk the flour, baking soda, and salt to distribute leavening agents evenly. Add this dry mix to the wet ingredients and mix on low (or by hand) until just combined (streaks of flour are okay!).

Gently fold in most of the mix-ins, reserving ¼ cup for the top.

Step 3: Spread & Top the Batter

Use an oven-safe 10-inch skillet (cast iron is ideal for even heat; other oven-safe pans work too). Lightly grease non-cast iron pans or those with weak seasoning (per reader feedback). Spread the thin batter evenly across the skillet.

Sprinkle the reserved mix-ins over the top for texture and extra flavor.

Step 4: Bake & Rest

Bake for 20–22 minutes. The edges should be golden, and the center will retain a slight gooeyness (this is intentional!). For extra safety, use a toothpick test: a few moist crumbs are acceptable (residual heat will finish cooking the center).

Remove from oven and let rest 5–10 minutes before slicing. The cookie will firm slightly as it cools.

Serving & Storage

Serve warm for maximum gooeyness, or at room temperature. Best eaten the day it’s made, but leftovers stay fresh:

• Room temperature: Wrap tightly in foil or plastic; store up to 3 days.

• Refrigerated: Keep in an airtight container for up to 1 week (texture softens slightly).

Reader Reviews

• "Used leftover Halloween candy—delicious! Center was underbaked at 20 minutes, but popping it back in for 5–7 minutes fixed it. No one minded the gooeyness." — Sarah

• "Perfect for the first dreary November day! Line the skillet with parchment if seasoning is weak to prevent sticking."

• "12-inch cast iron worked, but needed 5 extra minutes of baking. Chewy and full of toffee/caramel goodness."

• "New tradition! Made in an 8-inch square pan (24 minutes at 350°F) with mini chocolate caramels—stunning."

Pro tip: For a crispy exterior, bake 2–3 minutes longer, but the center’s slight softness is key to the “kitchen sink” charm!