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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


Credit: Brie Passano

Recipe Summary

15 mins
3 hrs


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; fat 35g; cholesterol 86mg; saturated fat 19g; carbohydrates 72g; mono fat 6g; poly fat 4g; trans fatty acid 1g; insoluble fiber 3g; sugars 43g; protein 7g; vitamin a 622.9IU; vitamin c 0.1mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 687.5mcg; vitamin b12 0.1mcg; sodium 410mg; potassium 110mg; calcium 40mg; iron 4mg.