This gingerbread cookie skillet can make any night feel festive — especially when you don’t want to fuss with rolling or chilling dough. Brown butter and molasses give it that deep, warm gingerbread flavor, while a mix of chocolate chips and chocolate discs melt into gooey pockets throughout. It bakes up crisp around the edges and soft in the center, all in one cast-iron skillet — perfect for scooping straight from the pan. Finish it with vanilla ice cream (lots of it!), caramel sauce, and a pinch of sea salt for an easy crowd-pleaser that feels extra special.

Quick Info

⏱️ 170 min • 🍽️ 6 servings • ⭐ 71%

Nutrition

512 cal • 9g protein • 84g carbs • 17g fat

Tags

[Desserts]

Ingredients

• Cooking spray
• 1 cup unsalted butter, cut into cubes
• 2 large eggs, at room temperature
• 1¼ cups packed brown sugar
• 3 tablespoons granulated sugar
• 2 tablespoons light molasses
• 1 teaspoon vanilla extract
• 2 ⅔ cups all-purpose flour
• 1½ teaspoons ground cinnamon
• n/a
• 1 teaspoon ground ginger
• ½ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• 1 cup semisweet chocolate chips, divided
• ¾ cup bittersweet chocolate baking discs, divided
• Vanilla ice cream, for serving
• Store-bought caramel sauce, for serving
• Pinch of sea salt, for garnish

Instructions Preview

1. Coat a 10-inch cast-iron skillet with cook…
2. Cook the butter cubes in a heavy saucepan …
3. Preheat the oven to 350°F (180°C). In a la…

…and 3 more steps

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Recipe by: Sweet Meli Bakery • From: Tasty