Inspired by Derby-Pie's rich filling of chocolate chips and walnuts, this cast-iron skillet cookie version goes straight from oven to table. Topping the gooey cookie with a scoop of ice cream isn't mandatory but is strongly encouraged.

Hali Ramdene
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Place rack in middle of oven. Preheat oven to 350ºF. In a bowl whisk together flour, baking soda, and 1/2 teaspoon salt.

  • In a large mixing bowl beat butter and sugars with mixer on medium-high 2 to 3 minutes or until pale and fluffy. Add eggs one at a time, beating until combined after each. Beat in vanilla.

  • Beat one-third of the flour mixture into butter mixture until just combined; repeat two more times with remaining flour. Fold in chocolate chips and walnuts. Spread evenly into an ungreased 9- to 10-inch cast iron skillet. Bake 40 to 45 minutes for a 9-inch skillet (30 minutes for 10-inch) or until evenly browned. Let cool at least 2 hours in skillet on a wire rack. Makes 10 to 12 servings.


Leave cookie in skillet. Wrap well with foil. Store at room temperature up to 3 days or in the freezer up to 1 month; thaw before serving.

Nutrition Facts

607 calories; 35 g total fat; 19 g saturated fat; 4 g polyunsaturated fat; 6 g monounsaturated fat; 86 mg cholesterol; 410 mg sodium. 110 mg potassium; 72 g carbohydrates; 3 g fiber; 43 g sugar; 7 g protein; 1 g trans fatty acid; 623 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 688 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 4 mg iron;

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
Made some slight deviations. Used milk chocolate, served in smaller skillets that served two or three people and undercooked them slightly. Simply phenomenal. Served with ice cream and homemade hot fudge. Dinner guests loved it!