Why You’ll Love This Recipe
I love this skillet cookie because I get everything I enjoy about homemade chocolate chip cookies without having to portion and bake several batches. I simply prepare the dough, press it into the skillet, and bake the whole thing at once.
The texture is another reason I make it often. The edges become golden and slightly crisp while the center remains thick, buttery, and gooey.
M&M candies add chocolate and a colorful finish, making this dessert especially fun for birthdays, parties, movie nights, and casual family desserts. I can also change the candy colors to match different holidays and celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup M&M candies
- 1/2 cup semisweet chocolate chips
- Vanilla ice cream for serving, optional
- Chocolate sauce for serving, optional
Directions
1. Prepare the Skillet
I preheat my oven to 350°F (175°C). I lightly grease a 10-inch oven-safe or cast-iron skillet with butter.
I don’t use too much butter because the cookie dough already contains enough fat to help prevent sticking.
2. Cream the Butter and Sugars
I place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. I beat everything together until the mixture becomes creamy and well combined.
The brown sugar helps me create a softer, chewier center while the granulated sugar contributes to the lightly crisp edges.
3. Add the Egg
I add the whole egg, egg yolk, and vanilla extract. I mix until the batter looks smooth and creamy.
I like using the extra egg yolk because it gives the finished skillet cookie a richer and chewier texture.
4. Combine the Dry Ingredients
In a separate bowl, I whisk together the flour, baking soda, and salt.
I gradually add the dry ingredients to the butter mixture and stir just until a thick cookie dough forms.
I avoid overmixing because I want the cookie to remain tender.
5. Add the M&M Candies
I gently fold most of the M&M candies and chocolate chips into the dough, saving a small handful of each for the top.
This gives me chocolate throughout the cookie while also creating a colorful surface.
6. Fill the Skillet
I transfer the cookie dough to my prepared skillet and gently press it into an even layer.
I scatter the reserved M&M candies and chocolate chips over the surface and lightly press them into the dough.
7. Bake
I bake the skillet cookie for approximately 20 to 25 minutes.
I look for golden edges and a center that appears set but still slightly soft. I avoid baking until the center is completely firm because the cookie continues cooking from the skillet’s residual heat after I remove it from the oven.
8. Cool Slightly
I let the skillet cookie rest for about 10 minutes before serving. This gives the center a little time to set while keeping it warm and gooey.
9. Add the Toppings
When I want an especially indulgent dessert, I place several scoops of vanilla ice cream directly over the warm cookie.
I sometimes finish it with chocolate sauce and a few extra M&M candies before serving.
Servings and Timing
I usually cut my M&M Skillet Cookie into 8 wedges, although I can make smaller portions because this dessert is quite rich.
- Prep time: 15 minutes
- Bake time: 20–25 minutes
- Cooling time: 10 minutes
- Total time: approximately 50 minutes
- Servings: 8
Variations
For an extra-chocolate version, I replace some of the flour with cocoa powder and add both milk and dark chocolate chips. I still add plenty of M&M candies for color and crunch.
When I want a peanut butter variation, I replace a portion of the butter with creamy peanut butter and use peanut M&M candies.
I can also add chopped walnuts, pecans, or peanuts to give the cookie more crunch. I especially like combining toasted nuts with semisweet chocolate chips.
For a salted caramel version, I drizzle caramel sauce over the warm cookie and finish it with a small pinch of flaky sea salt.
I can change the M&M colors depending on the occasion. I use seasonal varieties for holidays, school celebrations, birthdays, or themed parties without changing the basic cookie recipe.
Storage/Reheating
I think this skillet cookie is best when it’s freshly baked and still slightly warm. If I have leftovers, I let them cool completely before storing them.
I place leftover slices in an airtight container and keep them at room temperature for up to 3 days. I can also refrigerate them for up to 5 days if I want longer storage.
To bring back the soft texture, I microwave an individual slice for about 10 to 15 seconds. If I’m reheating several portions, I place them in a 300°F (150°C) oven for a few minutes until warmed through.
I can freeze individual cooled slices for up to 2 months. I wrap them well and place them in a freezer-safe container. I thaw them before reheating and serving.
FAQs
How do I know when my M&M Skillet Cookie is done?
I look for golden, set edges with a center that still appears slightly soft. I don’t wait until the middle looks completely firm because the hot skillet continues cooking the cookie after it leaves the oven.
Can I make an M&M Skillet Cookie without a cast-iron skillet?
Yes. I can use another 10-inch oven-safe skillet or a similar-sized baking dish. The exact baking time may change slightly depending on the material and depth of the pan, so I begin checking the cookie early.
Can I prepare the cookie dough ahead of time?
Yes. I can prepare the dough, cover it tightly, and refrigerate it for up to 2 days. I let the chilled dough soften slightly before pressing it into the skillet and baking.
Can I use only M&M candies and skip the chocolate chips?
Yes. I can replace the chocolate chips with additional M&M candies. I use around 1 to 1 1/4 cups of M&M candies in total when I want them to provide all the chocolate in the cookie.
What should I serve with an M&M Skillet Cookie?
I love serving it warm with vanilla ice cream because the cold ice cream begins melting over the gooey cookie. I can also add chocolate sauce, caramel sauce, whipped cream, or extra M&M candies for an even more decadent dessert.
Conclusion
M&M Skillet Cookie is one of my favorite desserts when I want the comfort of homemade cookies without baking individual batches. I love the combination of crisp golden edges, a thick and chewy center, melted chocolate, and colorful M&M candies.
PrintM&M Skillet Cookie
A warm, thick skillet cookie packed with colorful M&M candies and semisweet chocolate chips. Baking it in a skillet creates crisp golden edges and a soft, buttery, gooey center that’s perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup M&M candies
- 1/2 cup semisweet chocolate chips
- Vanilla ice cream for serving, optional
- Chocolate sauce for serving, optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 10-inch oven-safe or cast-iron skillet with butter.
- Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat until creamy and well combined.
- Add the whole egg, egg yolk, and vanilla extract. Mix until smooth and creamy.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and stir just until a thick cookie dough forms.
- Gently fold most of the M&M candies and chocolate chips into the dough, reserving a small handful of each for the top.
- Transfer the cookie dough to the prepared skillet and gently press it into an even layer. Scatter the reserved M&M candies and chocolate chips over the surface and lightly press them into the dough.
- Bake for 20 to 25 minutes, until the edges are golden and set while the center remains slightly soft.
- Remove from the oven and let the skillet cookie rest for about 10 minutes so the center can set slightly while remaining warm and gooey.
- Cut into wedges and serve warm. Top with vanilla ice cream, chocolate sauce, and additional M&M candies if desired.
Notes
- Do not overbake the cookie; the hot skillet will continue cooking the center after it is removed from the oven.
- Another 10-inch oven-safe skillet or a similar-sized baking dish can be used instead of cast iron, although baking time may vary.
- For extra chocolate flavor, replace a small portion of the flour with cocoa powder and add a combination of milk and dark chocolate chips.
- For a peanut butter variation, replace a portion of the butter with creamy peanut butter and use peanut M&M candies.
- Chopped walnuts, pecans, or peanuts can be added for extra crunch.
- For a salted caramel version, drizzle the warm cookie with caramel sauce and sprinkle with flaky sea salt.
- The prepared cookie dough can be tightly covered and refrigerated for up to 2 days before baking.
- Store leftover slices in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Reheat an individual slice in the microwave for 10 to 15 seconds for a softer, gooier texture.
- Individual cooled slices can be wrapped well and frozen for up to 2 months.
Nutrition
- Serving Size: 1 wedge
- Calories: 390 kcal
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
