Soft Baked Skillet Cookie {Egg-Free}
User Reviews
4.7
Soft Baked Skillet Cookie {Egg-Free}
Description
The recipe begins by creaming softened cream cheese and melted butter with sugars to create a smooth, rich base. Vanilla adds flavor depth. Dry ingredients including flour, cornstarch, baking soda, and salt are mixed in briefly to avoid overworking the dough, preserving tenderness. Chocolate chips fold through for texture and bursts of chocolate flavor.
Spreading the dough in a well-buttered cast iron skillet ensures even heat and a contrasting crispy edge versus the soft center. Baking at 325°F allows gentle cooking to retain gooeyness inside. Serving warm highlights the contrast of textures and maximizes creaminess when paired with ice cream.
This cookie offers a dense, creamy mouthfeel without eggs, relying on cream cheese for moisture and richness. The cornstarch contributes to a tender crumb. This makes it a distinct alternative to traditional chocolate chip cookies, ideal for those avoiding eggs or seeking a softer bar cookie style.
For those without a cast iron skillet, a well-greased pie plate of similar size may be used. Cornstarch can be omitted if desired, but it improves tenderness. Baking times vary from 15 to 25 minutes depending on preferred softness.
Ingredients
- 4 ounces cream cheese softened to room temperature
- 8 tablespoons butter melted and cooled slightly, salted
- ¾ cup light brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour
- 1 teaspoon cornstarch see note
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 to 1 ½ to 1 ½ cups semisweet chocolate bittersweet or milk chocolate chips
- Ice cream for serving
Instructions
- Preheat the oven to 325 degrees F. Butter a 9- or 10-inch cast iron skillet (see note).
- In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Mix in the vanilla.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the batter and mix about halfway; there should be dry streaks of flour here and there. Add the chocolate chips and mix until evenly combined (don't overmix).
- Spread the batter evenly in the prepared skillet and bake for 15-25 minutes depending on how soft and gooey you want the cookie. Serve warm with ice cream.
Notes
- If you don't have a cast iron pan, a well-greased 9.5-inch pie plate or an 9x9-inch oven-safe pan may be used as substitutes.
- Cornstarch adds tenderness to the cookie but can be omitted if preferred.
- Serve the cookie warm, ideally with ice cream, to enjoy a creamy contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings (9-inch cookie)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 364kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 32mg | 11% |
| Sodium | 198mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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