Chocolate Chunk Coconut Pecan Skillet Cookie.

Chocolate Chunk Coconut Pecan Skillet Cookie.
Everything we all love about a warm chocolate chip cookie—but baked into one big, gooey, golden skillet. The center stays soft and almost doughy (in the best way), while the edges get perfectly crisp. It’s loaded with oats, toasted coconut, crunchy pecans, and puddles of melty milk chocolate. Top it with scoops of vanilla ice cream and serve it warm, straight from the skillet—no plates needed.

Truthfully, I didn’t grow up with skillet cookies. My mom stuck to classic cookie bars or her famous chocolate chip cookies—and they were always the best. But once I started baking on my own, I came across the idea of baking cookie dough in a cast iron skillet, and wow… total game-changer.

There’s just something about a giant cookie, hot from the oven, ice cream melting over the top. It’s the kind of dessert that brings everyone to the table. And for some reason, I always crave skillet cookies in the summer. Probably because it gives me a great excuse to pile on all that ice cream.

When I told my cousin Abby about this combo, she immediately said, “You have to make that.” So I baked it up before heading to New York—and it turned out to be one of the easiest, most crowd-pleasing recipes I’ve made in a while.

Perfect for low-key summer nights, last-minute entertaining, or honestly… just a weeknight dessert.

These are the details

Ingredients

• salted butter
• brown sugar
• eggs
• vanilla extract
• all-purpose flour
• baking soda
• semi-sweet chocolate chips or chunks
• old fashioned oats
• pecans
• unsweetened coconut flakes – you can use sweetened, but we prefer less sweetness
• flaked sea salt

For serving

So much vanilla ice cream. And the good kind with real vanilla, eggs, whole milk, and cream! Plus, flaked sea salt.

Special Tools

For this recipe, you need an electric mixer, a large bowl, and an oven safe skillet.

Steps

Step 1: Make the Cookie Dough

Start with the basics—salted butter, brown sugar, a splash of vanilla, and a couple of eggs. Cream everything together, then mix in the flour, baking soda, and a good pinch of salt. Simple, classic cookie dough, just the way we like it.

Step 2: The Mix-Ins

Now the fun part—stir in old-fashioned oats, chopped pecans, shredded unsweetened coconut, and lots of chocolate. I usually go with semi-sweet chocolate chips or chunks, but use whatever you love or have on hand.

Step 3: Chill

This step is optional, but worth it if you have the time. I found that chilling the dough for 24 hours really takes this cookie to the next level. It helps the dough hold its shape in the skillet and gives the flavors time to deepen. Just pop the dough in the fridge overnight, then bake it cold—no need to bring it to room temp.

If you can think ahead by a day or two, do it. Totally worth the extra chill.

Step 4: Bake

Scoop the chilled dough into a 10-inch cast iron skillet and spread it out evenly. Bake at 350°F for about 30 minutes, until the edges are golden and the center is just set but still gooey. The goal is that perfect underbaked middle.

Serve warm, topped with scoops of vanilla ice cream—and eat it right out of the skillet. Nothing better!

Enjoy!

Skillet cookies are meant to be enjoyed warm—ideally right out of the pan with a few big scoops of vanilla ice cream on top.

This is one of those desserts made for sharing with family and friends. The kind you set in the center of the table and let everyone grab a spoon.

It’s simple, fun, and perfect for summer nights in the backyard. Truly the best way to end the day!

Looking for other easy summer desserts? Here are a few ideas: 

Crinkle Top Chocolate Peanut Butter Skillet Blondies

S’mores Chocolate Mousse Bars

Buckeye Crunch Bars

Lastly, if you make this Chocolate Chunk Coconut Pecan Skillet Cookie, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chocolate Chunk Coconut Pecan Skillet Cookie

3.34 from 3 votes

8

by Tieghan Gerard

calories 837kcal

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Prep15 minutes mins

Cook30 minutes mins

Chill1 day d

Total1 day d 45 minutes mins

A warm, gooey, shareable summer dessert made in one pan and topped with melty vanilla ice cream!

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Ingredients 

1x2x3x

• ▢ 2 sticks salted butter, at room temperature
• ▢ 1 cup brown sugar
• ▢ 2 large eggs, at room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 2 cups semi-sweet chocolate chips or chunks
• ▢ 2/3 cup old fashioned oats
• ▢ 2/3 cup chopped pecans
• ▢ 2/3 cup unsweetened coconut flakes
• ▢ 1 pinch flaky sea salt, (optional)
• ▢ vanilla ice cream, for serving

Instructions 

• 1. In a large bowl, beat together the butter, brown sugar, and vanilla until combined. Beat in the eggs, one at a time, until combined. Add the flour, baking soda, and salt. Stir in the chocolate chips, oats, pecans, and coconut.

  2. Optional: Cover the bowl and chill the dough overnight or up to 72 hours. This chill time allows the dough to develop even more flavor.

  3. When ready to bake, preheat the oven to 350°F (175° Celsius). Sprinkle a 10-inch oven-safe skillet with sea salt.

  4. Grab the dough from the fridge and scoop mounds of cookie dough into the skillet, arranging in an even layer. Don't worry too much about making it perfect.

  4. Bake for 30-35 minutes. Remove from the oven, let cool 5 minutes-ish. Add ice cream and sprinkle with sea salt (if desired). DIG in!

Nutrition

Calories: 837kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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