Kitchen Sink Skillet Cookie

By Samantha Seneviratne

Updated October 30, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Ready In
50 min
Rating
5(110)
Comments
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In a cookie emergency, why waste time scooping out individual mounds of cookie dough and baking cookies in batches when you could knock the whole process out in one shot? Not only is a skillet cookie easier, but you can eat it with a spoon while it’s still warm. Plus, the edges are chewy and the center is soft and gooey. Add in toffee bits, salty snacks, leftover candy, chocolate chips, nuts or whatever you like to this kitchen sink cookie and you’ve got a great way to make dessert — and to clean out your pantry. For the tastiest combination, make sure to select a mix of sweet and salty treats.

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Ingredients

Yield:8 servings

  • ½ cup/113 grams unsalted butter, at room temperature

  • ½ cup/110 grams packed dark brown sugar

  • ½ cup/100 grams granulated sugar

  • 1 large egg

  • 1 tablespoon vanilla extract

  • 1½ cups/192 grams all-purpose flour

  • ¾ teaspoon baking soda

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • 3 cups 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)

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

76 grams carbs; 56 milligrams cholesterol; 711 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 24 grams saturated fat; 41 grams fat; 8 grams fiber; 328 milligrams sodium; 9 grams protein; 42 grams sugar

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

  1. 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.

  2. 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.

  3. Step 3

    Spread the batter evenly in a 10-inch oven-safe skillet. (It will be thin.) Sprinkle with the reserved mix-ins. 

  4. 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.

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Ratings

5 out of 5
110 user ratings
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Comments

Aunt Lucy

@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

Willow K

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.

Sarah

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.

GaGa

Try using chickpea flour! Sounds weird, but is truly delicious. Usually all bakes made with most GF flour turns out pretty disgusting, but this was absolutely phenomenal. I haven’t tried any other flours except chickpea. Give it a try! Hope you’ll like it

Hannah

My husband called this a “gorp cookie” - maybe I got too trail mixy with both salted peanuts AND peanut M&M’s. I also would use 2-2.5 cups of mix-ins instead of 3 cups next time. I browned my butter and couldn’t even taste it with all the sweet-salty other things going on. Pretty good, but not amazing…

Nathan W

Love this recipe, but I had to bake mine 30 minutes at 350 in a convection oven.

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