When a Lemon Cookie Skillet Hits Just Right on a Slow Afternoon

There’s something about the way lemon brightens up a sweet treat that makes this cookie skillet feel like a little celebration. It’s the kind of recipe you come back to when you need a pick-me-up, but also want something cozy enough to enjoy with friends or family gathered around the kitchen table. The mix of tart lemon and creamy white chocolate chips creates a flavor that’s refreshing but still indulgent, and the soft, chewy texture makes every bite linger just a bit longer.

I remember the first time I made this, I was halfway distracted by a phone call and ended up guessing how long to bake it. Somewhere between the edges turning golden and the center still looking a little undercooked, I pulled it out and hoped for the best. It turned out perfectly—warm and gooey in the center with that lovely crisp edge that makes a skillet cookie so addictive. I think sometimes those little kitchen mishaps lead to the tastiest results.

Why You’ll Love It:

• The lemon flavor feels fresh and vibrant but isn’t overpowering—just enough to brighten without stealing the show.
• It’s simple—and that’s kind of the point. No fancy techniques or odd ingredients, just a straightforward skillet cookie that works.
• Perfect for sharing, but honestly, it’s hard not to want to keep it all for yourself.
• The white chocolate chips add a creamy sweetness that balances the tartness of the lemon in a way that feels comforting rather than sharp.

If you’re a little wary about baking in a skillet, no worries. It’s surprisingly forgiving, and the even heat helps create that golden crust we all crave. Give yourself a few extra minutes to cool it before digging in—it’s tempting, but the flavors settle beautifully as it rests.

Lemon Cookie Skillet

Print Recipe

A delightful lemon cookie skillet featuring a soft, chewy cookie base infused with fresh lemon zest and juice, baked to golden perfection and perfect for sharing.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8

Ingredients

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1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup powdered sugar
2 large eggs
1 tablespoon lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Grease a 10-inch oven-safe skillet with butter or non-stick spray.
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest and fresh lemon juice until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the white chocolate chips evenly throughout the dough.
Transfer the cookie dough to the prepared skillet and spread it evenly with a spatula.
Bake in the preheated oven for 22-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove from the oven and allow to cool in the skillet for 10 minutes before serving.

Kitchen Notes:

I usually use a standard oven-safe skillet—nothing fancy or cast iron—and it works just fine. When serving, a scoop of vanilla ice cream or a dollop of whipped cream makes it even more special (though it’s great on its own). If you want to switch things up, you might try swapping the white chocolate chips for macadamia nuts or a handful of fresh berries mixed into the dough, but I haven’t tested all these variations to perfection yet. Also, a sprinkle of coarse sugar on top before baking adds a nice crunch if you’re into that.

FAQ:

Can I use regular chocolate chips instead of white? Yes, you can, but it will change the flavor balance a bit. The white chocolate keeps it creamy and sweet without overshadowing the lemon.

What if I don’t have fresh lemons? Fresh lemon juice and zest give the best flavor, but bottled lemon juice might work in a pinch—just reduce slightly to avoid extra liquid.

How do I store leftovers? Keep the skillet covered at room temperature for a couple of days, or wrap it well and refrigerate for up to a week. Reheat for a few seconds, and it’s almost like fresh.

Give this lemon cookie skillet a try next time you want something bright, soft, and just a little bit special. It’s the kind of recipe that makes you pause and savor the moment—one bite at a time.