Description
This Chip Skillet Cookie with Cheesecake Filling is a decadent dessert featuring a warm, gooey cookie base layered with creamy cheesecake and topped with rich chocolate chips. Baked in a cast iron skillet, it offers a perfect combination of soft cookie texture and smooth cheesecake, enhanced by a light sprinkle of salt for balanced sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups All purpose flour
- 1/2 teaspoon Baking soda
- 3/4 teaspoon Salt (plus more for topping)
Cookie Dough Wet Ingredients
- 3/4 cup Unsalted butter, melted (1 1/2 sticks)
- 1 cup Dark brown sugar, packed
- 1/2 cup + 2 tablespoons white sugar (divided)
- 2 large Eggs
- 1 1/2 teaspoons Vanilla extract (divided)
- 1 cup Semi-sweet chocolate chips (plus more for topping)
Cheesecake Filling
- 1 block Cream cheese, 8 ounces (room temperature)
- 1 tablespoon Cornstarch
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 350°F (175°C) and grease a 9 or 10-inch cast iron skillet with melted butter or cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Mix Wet Ingredients for Cookie Dough: In a large bowl, whisk together the melted butter, dark brown sugar, 1/4 cup plus 2 tablespoons white sugar, eggs, and 1 teaspoon vanilla extract until creamy and smooth, about one minute.
- Combine Dry and Wet Ingredients: Add the combined dry ingredients and 1 cup semi-sweet chocolate chips to the wet ingredients. Stir with a wooden spoon until evenly incorporated.
- Prepare Cheesecake Filling: In another bowl (or the same bowl used for dry ingredients), mix the cream cheese, remaining 1/4 cup white sugar, cornstarch, and remaining 1/2 teaspoon vanilla extract with a wooden spoon until smooth and creamy.
- Assemble the Skillet Cookie: Spread slightly more than half of the cookie dough evenly into the prepared skillet. Layer all of the cheesecake filling over the cookie dough, then dollop the remaining cookie dough over the top. Gently spread the top dough using the back of a spoon to partially cover the cheesecake layer.
- Add Toppings: Sprinkle additional chocolate chips over the top and lightly dust with salt to enhance flavor and contrast.
- Bake: Place the skillet in the preheated oven and bake for 33 to 37 minutes, or until the top is deeply golden brown and the cookie is set.
- Cool and Serve: Remove the skillet from the oven and place it on a wire rack to cool slightly. Serve warm or at room temperature for gooey, melty bites.
Notes
- Using a cast iron skillet helps achieve a crispy edge with a chewy center.
- Room temperature cream cheese ensures a smooth cheesecake filling without lumps.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to taste.
- A light sprinkle of salt on top heightens the dessert’s flavors and balances the sweetness.
- For easier slicing and serving, let the cookie cool slightly but serve warm for the best gooey texture.
