Kitchen Sink Skillet Cookie
Updated Oct. 30, 2025
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½ cup/113 grams unsalted butter, at room temperature
- ½ cup/110 grams packed dark brown sugar
- ½ cup/100 grams granulated sugar
- 1large egg
- 1tablespoon vanilla extract
- 1½ cups/192 grams all-purpose flour
- ¾ teaspoon baking soda
- 1teaspoon kosher salt (such as Diamond Crystal)
- 3cups mixed sweet and salty mix-ins (such as potato chips, pretzels, dark chocolate discs or chips, M&Ms, chocolate-covered caramels, toffee bits, malted milk balls)
Nutritional analysis per serving (8 servings)
711 calories; 41 grams fat; 24 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 76 grams carbohydrates; 8 grams dietary fiber; 42 grams sugars; 9 grams protein; 328 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. In a large bowl, with a wooden spoon or an electric mixer on medium, combine the butter, brown sugar and granulated sugar, and beat until smooth and creamy, about 1 minute. Add the egg and vanilla and beat to combine.
- Step 2
Add the flour, baking soda and salt to the butter mixture and mix until just combined. Stir in the mix-ins, reserving about a quarter of the mix-ins for sprinkling on top.
- Step 3
Spread the batter evenly in a 10-inch oven-safe skillet. (It will be thin.) Sprinkle with the reserved mix-ins.
- Step 4
Bake until golden brown and set but still slightly gooey in the center, 20 to 22 minutes. Let stand for at least 5 to 10 minutes before serving warm or at room temperature. The cookie is best the day it’s made, but leftovers will last, well-wrapped, up to 3 days at room temperature.
Private Notes
Comments
One of my kids and I gleaned the neighborhood this morning for dropped candy and to pick up candy wrappers. Our neighborhood is a Halloween epicenter so we came back with quite a haul. Some of our loot went into this cookie and it is delicious. A little underbaked in the center after 20 minutes but I thought it would keep cooking in the cast iron pan. No one has minded the gooeyness.
@Sarah It is a fantastic idea way to use up leftover candies, esp when family is glued to the World Series. Also, I agree—it is underbaked at 20-22 minutes. Waited 5 minutes, but opted to pop it back in the oven for another 5-7. That seems to be the ticket
I can’t think of a better recipe to make on the first dreary day of November. But if you’re going to use as many chopped up mini chocolate caramel bars as I did, maybe use some parchment on that cast iron skillet whose seasoning still needs work, apparently.
I didn't have an oven skillet of the proper size (mine are all 12 inch), so made it in a light colored aluminum cake pan. Only difference I found was needing a longer bake time.
mine looked underbaked at 20, but by 22 seemed decent, so i took it out. then i doubted five minutes later if it was still indeed not cooked enough. but I just trusted the process and it cooled to a chewy delicious consistency at room temp. i didnt grease my well seasoned cast iron and all went well. i didn't find the batter too thin either, I used a 12 inch cast iron but didnt spread all the way to edges. it spread as it baked of course. delicious.
I made these in a buttered and parchment-lined 8-inch square pan, baked at 350F for 24 minutes. They were delicious. Used chopped up leftover Halloween candy bars, toffee bits and pretzels. A new post-Halloween tradition is born!