Milk, chocolate and frosting. Tell me what comes out of your mind immediately? As for me, definitely chocolate cookie cake! Here I would like to share with a perfect recipe for Halloween or Thanksgiving. Also, it is one of my easiest Cast iron DESSERT recipes----skillet chocolate chip cookie cake. It’s a thick, soft-baked chocolate chip cookie the size of a cake. This cake like cookie is deliciously beautiful once decorated. It’s hard to string together sentences when chocolate and cookies and cake and all of that combined is staring at you. Cookie miracles, they are! This cookie cake is incredibly simple, super quick, straightforward and all the ingredients available. This is the perfect recipe when you’re looking for something a little different than a birthday cake and a little more exciting than a chocolate chip cookie. Soft and rich in the center, chewy on the edges and studded with more chocolate chips than you know what to do with. And here is the recipe and hope you like it.

Cast Iron Skillet Potato-Bacon Hash


1 large egg

1 stick unsalted butter (melted)

1 1/2 cups all-purpose flour

2 1/4 cups chocolate chips, divided (milk or semi-sweet or a combination)

1/4 cup granulated sugar

2/3 cup light brown sugar

2 teaspoons pure vanilla extract

1 teaspoon shortening (Crisco)

1/2 teaspoon baking soda

1/8 teaspoon salt

Candy Corn (traditional or various colors you like)


  1. Preheat oven to 350. Line a 9 inch Cast iron skillet with foil and spray with cooking spray.
  2. Pour melted butter and sugars in an electric mixer. Button on medium-speed until combined. Then add egg and vanilla extract until mix completely. Whisk together the flour, baking soda and salt until combined. Stir in 1 1/4 cups chocolate chips.Press into prepared pan. Chill for 1 hour.
  3. Transfer the pan in to the preheat oven and bake for about 20 minutes until the top becomes golden and the center still looks a bit jiggly.
  4. Remove the skillet from the oven and cooling it completely. Melt remaining 1 cup chocolate chips with shortening (about 45-60 seconds in the microwave).
  5. Spread the melted chocolate over the top of the cookie and add candy corn in desired pattern. Then chill to set and serve in piece.


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Traditional cookie cakes have buttercream. In this recipe, I use melted chocolate and decorate with candy corns. This cookie cake can be made using any of your favorite chocolate or with just chocolate chips. I often use a higher ratio of brown sugar to white sugar in my cookie recipes because brown sugar lends a softer textured cookie. You need to chill the dough because the butter starts of melted and everything is hot. Even though you are pressing it into the Cast iron skillet and don’t have to worry about spreading, you still need to chill itor it will be a hot mess. It doesn’tneed to chill overnight, just an hour or two is OK. Once it cools, you can frost or decorate it as you like. It’s the perfect treat to serve with vanilla ice cream or a little whipped cream! This decorated chocolate chip cookie cake isn’t anything new or groundbreaking. But it certainly deserves a spot on our dessert tables and certainly will be the forerunner for every fall season. I make a sundburst pattern out of the candy corn. I think it would be a perfect Halloween treat and this beautiful cake would also work for Thanksgiving. Maybe it’s kind of hard to resist. It is also the perfect ending to BBQ or any meal because a slice dunked in milk was big enough to satisfy and this cookie cake not quite as filling as a sugar bomb piece of birthday cake. Take one bite and you’re going to be in love. 

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