Chocolate Chunk Coconut Pecan Skillet Cookie. Picture this: all the best parts of a warm, gooey chocolate chip cookie—but baked into one big, golden, skillet-sized treat. The middle stays soft and just a little doughy (in that perfect, irresistible way), while the edges crisp up beautifully. It’s loaded with chewy oats, toasted coconut flakes, crunchy pecans, and big, melty pockets of milk chocolate. And because it’s a skillet cookie, you get to skip the plates—just scoop vanilla ice cream right on top and dig in while it’s still warm.
I’ll be honest—I didn’t grow up eating skillet cookies. My mom was all about her classic cookie bars or her famous chocolate chip cookies (which were always the best). But once I started baking on my own, I stumbled across the idea of baking cookie dough in a cast iron skillet, and… let me tell you, it changed everything.
There’s just something magical about a giant cookie, fresh out of the oven, with ice cream slowly melting into every nook and cranny. It’s the kind of dessert that makes everyone gather around the table. And for some reason, I always find myself craving skillet cookies most in the summer. Maybe it’s because they’re the perfect excuse to pile on extra ice cream—cold, creamy vanilla against that warm, chewy cookie is pure heaven.
When I mentioned this combo to my cousin Abby, she didn’t even hesitate: “You have to make that.” So I whipped it up before heading to New York, and guess what? It turned out to be one of the easiest, most crowd-pleasing recipes I’ve made in a long time.
It’s perfect for lazy summer evenings, last-minute get-togethers, or honestly… just a random Tuesday night when you want something sweet without any fuss.
Here’s What You’ll Need
Ingredients
- Salted butter – because that little bit of salt makes all the difference.
- Brown sugar – for that deep, caramel-like sweetness.
- Eggs – to bind everything together.
- Vanilla extract – because no cookie is complete without it.
- All-purpose flour – the trusty base.
- Baking soda – for that perfect rise.
- Semi-sweet chocolate chips or chunks – melty, rich, and oh-so-good.
- Old-fashioned oats – for a little chewiness.
- Pecans – toasted and chopped for crunch.
- Unsweetened coconut flakes – you can use sweetened, but we like it less sugary.
- Flaked sea salt – because a little sprinkle on top makes everything better.
For Serving
- A ridiculous amount of vanilla ice cream – and not just any vanilla ice cream. The good kind—the one made with real vanilla, eggs, whole milk, and cream.
- Extra flaked sea salt – because that sweet-salty combo is everything.
Special Tools
- An electric mixer – to get that dough just right.
- A large mixing bowl – for all your ingredients.
- An oven-safe skillet – the star of the show.
Chocolate Chunk Coconut Pecan Skillet Cookie | halfbakedharvest.com
Let’s Make It
Step 1: Make the Cookie Dough
Start with the basics—creamy salted butter, brown sugar, a splash of vanilla, and a couple of eggs. Beat them together until smooth, then mix in the flour, baking soda, and a pinch of salt. It’s the same classic cookie dough we all love—simple, reliable, and delicious.
Step 2: The Mix-Ins
Now, the fun part. Stir in the old-fashioned oats, chopped pecans, shredded coconut, and a lot of chocolate. I usually go for semi-sweet chocolate chips or chunks, but hey—use whatever you’ve got. Dark chocolate? White chocolate? Whatever makes you happy.
Step 3: Chill (Trust Me, It’s Worth It)
Okay, this part is optional—but if you’ve got the time, do it. Letting the dough chill in the fridge for 24 hours makes a huge difference. It helps the cookie hold its shape in the skillet and lets all those flavors really come together. Just cover the dough and pop it in the fridge overnight—no need to bring it back to room temp before baking.
If you can plan ahead, even just a little, it’s so worth the wait.
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 gloriously soft and gooey. That slightly underbaked middle? That’s the dream.
Serve it warm, straight from the skillet, with big scoops of vanilla ice cream melting on top. No plates, no fuss—just grab a spoon and dig in.
Enjoy!
Skillet cookies are meant to be eaten warm—ideally right out of the pan, with cold vanilla ice cream dripping into every bite.
This is one of those desserts that’s best shared. Just set the skillet in the middle of the table, hand out spoons, and let everyone go to town.
It’s simple, fun, and the perfect way to end a summer night—whether you’re outside under the stars or just curled up on the couch. Honestly, it doesn’t get much better than this.
