This skillet cookie with browned butter is the best excuse to use up sourdough discard. If you’re keeping a sourdough starter on the counter, you know the feeling. Another feeding means another bit of discard, and it seems too good to throw away.
This sourdough discard skillet cookie has become one of my favorite ways to use it. Browning the butter gives it a rich caramel flavor, while the cast iron skillet creates those irresistible crispy edges with a soft, gooey center that’s perfect for scooping with a spoon.
There is nothing quite like the crisp arrival of early autumn to make you want to turn on the oven and fill your kitchen with warmth. This skillet cookie is the ultimate companion for those first chilly, cozy nights of the season, when the sun sets a little earlier and you are ready to unwind.
As the nutty aroma of browned butter swirls together with sweet sugar and vanilla, it creates an instant sense of comfort that matches the changing leaves outside. Baked directly in a cast-iron skillet, this dessert is quick and convenient, making it the perfect choice for sharing under a warm blanket while you watch the autumn season roll in.
Serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or enjoy a slice with your afternoon coffee. Either way, it’s one of those simple desserts that disappears fast.
Why You’ll Love This Skillet Cookie
- Uses up sourdough discard.
- Rich browned butter adds incredible flavor.
- Crispy edges with a soft, chewy center.
- Bakes in one skillet for easy cleanup.
- Perfect for sharing around the table.
Why a Skillet Cookie Is So Good
Something along the lines of explaining that you get one large cookie instead of a dozen individual cookies, there’s no scooping or multiple baking sheets, and the skillet gives you those crisp edges while keeping the center soft.
Sourdough Discard Skillet Cookie with Browned Butter
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Equipment
Ingredients
- 1 Cup Butter 2 sticks
- 1 Cup Brown Sugar
- ½ Cup Granulated Sugar
- 2 Large Eggs
- ½ Cup Sourdough Discard
- 1 Teaspoon Vanilla Extract
- 2¼ Cups All-Purpose Flour
- 1½ Teaspoons Baking Soda
- ¼ Teaspoon Salt
- 1½ Cups Chocolate Chips or chocolate chunks
For serving (optional):
- Flaky sea salt
- Vanilla ice cream
- Whipped cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 10- to 12-inch skillet.
- Brown the butter over medium heat for 5–8 minutes, then cool for 10 minutes.1 Cup Butter
- Whisk the granulated sugar and brown sugar into the browned butter.1 Cup Brown Sugar, ½ Cup Granulated Sugar
- Add eggs, vanilla, and sourdough discard.2 Large Eggs, ½ Cup Sourdough Discard, 1 Teaspoon Vanilla Extract
- Stir together flour, baking soda, and salt, then mix into the wet ingredients just until combined.2¼ Cups All-Purpose Flour, 1½ Teaspoons Baking Soda, ¼ Teaspoon Salt
- Fold in the chocolate chips.1½ Cups Chocolate Chips
- Press into the skillet.
- Bake uncovered for 25–30 minutes.
- Cover loosely with foil and bake another 15–20 minutes until the center is soft but set.
- Cool 15–20 minutes. If desired, sprinkle with flaky sea salt, and serve warm with vanilla ice cream or whipped cream.Flaky sea salt, Vanilla ice cream, Whipped cream
Notes
Tips for Success
- Watch the butter carefully. Once it starts browning, it can go from perfect to burnt quickly.
- Cool the butter slightly before adding the eggs so they don’t scramble.
- Don’t overmix after adding the flour. Mixing just until combined keeps the cookie tender.
- Use an active or inactive discard. Either works well in this recipe.
- Cover with foil for the second half of baking to prevent the top from getting too dark while the center finishes.
Nutrition
From Our Homestead Kitchen
The hardest part of this recipe is waiting for the butter to brown. And then waiting again while the cookie cools.
Browned butter develops tiny toasted milk solids that give the cookie a deeper caramel flavor, and letting the cookie rest keeps that gooey center from falling apart when you scoop into it.
If you’re using a well-seasoned cast iron skillet, you’ll also get those beautifully crisp edges that make skillet cookies so good.
Choosing the Right Skillet Size
The size of your skillet will change the thickness and texture of the finished cookie.
A 10-inch skillet gives you a thicker cookie with a softer, gooier center. A 12-inch skillet spreads the dough out more, giving you a slightly thinner cookie with more crisp, golden edges.
Either size works well, but keep an eye on the cookie toward the end of the baking time. A larger skillet may finish a little sooner, while a smaller, thicker cookie may need a little more time.
Browned Butter Troubleshooting
Browning butter is easy once you know what to watch for, but it can go from beautifully nutty to burnt in a matter of seconds.
As the butter melts, it will begin to foam. Keep stirring and watch for golden-brown specks forming on the bottom of the pan. You’ll also notice a nutty, toasted aroma. Once you see those golden specks and the butter has developed that wonderful smell, remove it from the heat and immediately pour it into a heat-safe bowl.
Don’t wait for the entire butter mixture to turn dark brown. The butter continues cooking from the residual heat in the pan, so transferring it to a bowl helps prevent it from burning.
If the butter smells burnt or the milk solids are very dark or black, it’s best to start over. Burnt butter will give the entire cookie a bitter flavor.
One more important tip: Let the browned butter cool for about 10 minutes before adding the eggs. You want it warm enough to mix easily, but not so hot that it starts cooking the eggs.
Don’t Wait for the Cookie Center to Look Completely Done
This is one of the most important things to know when baking a skillet cookie. The center should still look soft when you take it out of the oven.
After the first 25–30 minutes of baking, the top should be golden. Cover the skillet loosely with foil and continue baking until the center is set enough that it doesn’t jiggle when you gently move the skillet. It will still look softer than the edges, and that’s exactly what you want.
The cookie continues to bake and set from the residual heat in the skillet after it comes out of the oven. Letting it rest for 15–20 minutes gives the center time to finish setting while keeping that soft, chewy texture.
If you wait until the center looks completely firm in the oven, the cookie can easily become overbaked once it cools. Soft in the center when it comes out doesn’t mean underbaked—it means you are on your way to that gooey skillet-cookie texture.
Skillet Cookie Variations
Dark Chocolate Lovers
Replace the 1½ cups milk or semi-sweet chocolate chips with 1½ cups dark chocolate chunks or chips for a richer, less-sweet cookie.
Nutty Skillet Cookie
Stir in 1 cup chopped pecans or walnuts along with the chocolate chips. Toasting the nuts for 5–7 minutes before adding them brings out even more flavor.
Salted Caramel
Mix in ¾ cup caramel bits with the chocolate chips, then finish the warm cookie with an extra pinch of flaky sea salt for that sweet-and-salty combination.
Double Chocolate
Replace ¼ cup of the flour with ¼ cup unsweetened cocoa powder, then use 1½ cups chocolate chips for an extra chocolatey version.
Fall Favorite
Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients, then stir in ¾ cup chopped toasted pecans for a cozy autumn twist that pairs especially well with browned butter.
S’mores Skillet Cookie
Fold in 1 cup chocolate chips, 1 cup mini marshmallows, and ½ cup crushed graham crackers. Sprinkle a few extra marshmallows over the top during the last 5 minutes of baking so they toast without burning.
Storage
Cover the cooled skillet or transfer leftovers to an airtight container.
- Room temperature: Up to 3 days
- Refrigerator: Up to 5 days
- Freezer: Up to 3 months
Warm individual slices in the microwave for about 15–20 seconds to bring back that fresh-from-the-oven texture.
Can I make individual portions?
This is a natural question for a skillet cookie. We could explain that you can portion the dough and bake individual cookies, but the baking time will be substantially shorter and the result won’t have quite the same soft skillet-cookie center.
Can I use sourdough discard straight from the refrigerator?
Yes. Cold discard works perfectly.
Do I have to use cast iron?
No. A 10-inch oven-safe skillet or baking dish works, but cast iron gives the crispiest edges.
Why bake it covered at the end?
The foil keeps the top from over-browning while the thick center finishes baking.
Can I make it ahead of time?
Yes. Bake it earlier in the day and warm slices before serving for that freshly baked feel.
Easy Skillet Dessert
One of my favorite things about keeping a sourdough starter is finding simple ways to use the discard instead of letting it go to waste.
This skillet cookie feels a little more special than a regular chocolate chip cookie because of the browned butter, but it’s just as easy to make. It’s the kind of dessert that brings everyone into the kitchen with spoons ready before it has even finished cooling.
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