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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
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
Servings: 8
Calories Per Serving: 837 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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!
This post was originally published on June 6, 2025
Can you bake in a pan instead of skillet? like 8×8 or 9×13?
Hi Wendy,
Sure, that should be just fine for you to do! Let me know if you give this recipe a try, I hope you love it! xT
This looks yummy and I will probably make this in the fall/winter, but for me in summer the last thing I want for dessert is a heavy warm cookie! Can you share some recipes for summer desserts that are light and fresh and maybe don’t require an oven? Thanks!
Thanks for sharing your feedback, Kelly! Here’s some recipes to get you started:
https://fett-weg.today/peach-pretzel-ice-cream-cake/%3C/a%3E%3Cbr /> https://fett-weg.today/no-churn-strawberry-ice-cream/%3C/a%3E%3Cbr /> https://fett-weg.today/cookie-dough-ice-cream-bites/%3C/a%3E%3Cbr /> https://fett-weg.today/strawberry-tiramisu/%3C/a%3E%3Cbr /> https://fett-weg.today/strawberry-mango-popsicles/%3C/a%3E%3Cbr /> I hope this helps! xx
Why are you salting your skillet?
Hey there,
It just adds a little something extra special to the cookie:) Please let me know if you have any other questions! xx
What is the purpose of sprinkling the sea salt on the pan before putting the dough in?
Hey Rita,
It just add a little some extra special to the cookie:) Please let me know if you give this recipe a try! xT
Hi there! This looks delicious! Would you be able to chill the dough directly in the skillet you’ll later cook it in? Wondering if I can make it easier on myself to put the dough in the skillet when it’s soft, then let it set up in the fridge? Thanks!
Hey Celia,
Sure, that would be just fine for you to do! I hope you love this recipe, let me know how it turns out! xx
Hi Tiegan, I’m not a fan of oatmeal in my chocolate chip cookies. If I omit the oatmeal, do I have to add more flour? If so, how much?
Hi Heather,
You could skip the oats, it really shouldn’t be a big deal:) Let me know if you give this recipe a try, I hope you love it! xT
Hi Tieghan, when you say refrigeration allows more flavor to develop, what do you mean by that? Which flavors? They just get stronger? I’m not sure I understand.
Hi Rhett,
Yes, exactly that:) It allows the dough to rest and all of the flavors of the cookie to come together and intensify. It makes for a really special cookie:) Happy Sunday!
i imagine the size of the skillet will have some effect – approx what size do you use?
Hi there,
I like to use a 10 inch skillet for this recipe. Please let me know if you have any other questions! xx
Hi, how much butter is two sticks? I’m from Mexico and don’t know if your sticks are different than ours. This recipe looks great 🙂
Hi Mary,
Each stick of butter is equal to 113 grams. I hope this helps, please let me know if you have any other questions! xT
I don’t understand why it would be necessary to chill the dough. If the cookie is baked and served in a skillet, how could it possibly lose its shape?
Hi Dolores,
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.
But feel free to skip it:)
Tons of cookie recipes call for chilling dough. This isn’t a different concept for a cookie.
Could I make these as regular cookies?
Hey Kari,
Sure, that would be a great idea! Let me know if you give this recipe a try, happy Friday! xx
This looks delicious! Can you use a Caraway non stick skillet instead of a cast iron?
Thanks so much, Nicole! Yes, as long as it is oven safe:) Please let me know if you have any other questions! xT
My family isn’t a fan of coconut. Can I leave out the coconut flakes or increase something else?
Hi Midge,
You can just omit the coconut flakes:) I hope your family loves this recipe. Happy Friday! xT
This looks easy and delicious! But since I usually make savory entrees in my cast iron skillet, is there any concern about the transfer of strong flavors onto the cookie? If so, any suggestions to prevent it? Thanks!!!
Hey Paige,
I do the same:) You shouldn’t have any issues, at least I never do! I hope you love this recipe, happy Friday! xx
Would love to have your moms famous chocolate chip cookie recipe!
Each week my grandson and I have experimented with a different chocolate chip cookie recipe. We have not found one we both are in love with! Please help us!
Hey Tracy,
How fun, what a great idea!! Here is my mom’s go to recipe:
https://fett-weg.today/moms-simple-oatmeal-chocolate-chip-cookies-best-oatmeal-chocolate-chip-cookies-around/%3C/a%3E%3Cbr /> Hope you are having a great Friday! xT