Chocolate Chunk Coconut Pecan Skillet Cookie Recipe

Introduction

This Chocolate Chunk Coconut Pecan Skillet Cookie is a warm, gooey treat perfect for sharing. Loaded with rich chocolate, toasted pecans, and chewy coconut flakes, it’s a delightful twist on a classic cookie baked right in a skillet.

Ingredients

• 2 sticks salted butter, at room temperature
• 1 cup brown sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips or chunks
• 2/3 cup old fashioned oats
• 2/3 cup chopped pecans
• 2/3 cup unsweetened coconut flakes
• 1 pinch flaky sea salt (optional)
• Vanilla ice cream, for serving

Instructions

1. Step 1: In a large bowl, beat together the butter, brown sugar, and vanilla extract until well combined. Then beat in the eggs one at a time until fully incorporated.
2. Step 2: Add the all-purpose flour, baking soda, and salt to the wet ingredients and stir until combined. Fold in the chocolate chips, oats, chopped pecans, and coconut flakes.
3. Step 3: Optional: Cover the bowl with plastic wrap and chill the dough in the refrigerator overnight or up to 72 hours to deepen the flavors.
4. Step 4: When ready to bake, preheat your oven to 350°F (175°C). Lightly sprinkle a 10-inch oven-safe skillet with flaky sea salt if desired.
5. Step 5: Scoop mounds of cookie dough evenly into the skillet. Don’t worry about perfect shaping—rustic is best!
6. Step 6: Bake for 30 to 35 minutes, until the edges are golden and the center is set but still soft.
7. Step 7: Remove from the oven and allow to cool for about 5 minutes. Serve warm topped with vanilla ice cream and an optional sprinkle of flaky sea salt. Dig in and enjoy!

Tips & Variations

• Chilling the dough enhances flavor and texture, but you can bake immediately if short on time.
• Swap pecans for walnuts or almonds if preferred.
• For a nuttier crunch, toast the pecans lightly before adding.
• Try mixing in dark chocolate chunks for a richer taste.
• Use sweetened coconut flakes if you prefer a sweeter bite.

Storage

Store any leftover cookie in an airtight container at room temperature for up to 3 days. To reheat, warm slices in a microwave for 15-20 seconds or in a low oven until gently warmed. It’s best enjoyed fresh with ice cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter if I don’t have unsalted?

Yes, using salted butter is fine; just reduce or omit the additional salt to avoid over-seasoning.

What if I don’t have a 10-inch skillet?

You can use a similar-sized oven-safe pan or divide the dough between two smaller skillets, adjusting the baking time slightly until the cookies are set.

Chocolate Chunk Coconut Pecan Skillet Cookie Recipe

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★★★★★

4.5 from 643 reviews

• Author: Hailey
• Total Time: 45-50 minutes (plus optional chilling time)
• Yield: 8–10 servings 1x

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Description

This Chocolate Chunk Coconut Pecan Skillet Cookie is a decadent, chewy, and nutty dessert perfect for sharing. Made with a buttery dough packed with semi-sweet chocolate chunks, rolled oats, toasted pecans, and coconut flakes, it’s baked to golden perfection in a skillet and served warm with vanilla ice cream and a sprinkle of flaky sea salt for an irresistible sweet and salty treat.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 2 sticks salted butter, at room temperature
• 1 cup brown sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips or chunks
• 2/3 cup old fashioned oats
• 2/3 cup chopped pecans
• 2/3 cup unsweetened coconut flakes

For Serving (optional)

• 1 pinch flaky sea salt
• Vanilla ice cream

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Instructions

1. Prepare the Dough: In a large bowl, beat together the room temperature butter, brown sugar, and vanilla extract until smooth and well combined. Then, beat in the eggs one at a time, mixing thoroughly after each addition. Gradually add the all-purpose flour, baking soda, and salt; stir until just combined.
2. Add Mix-ins: Fold in the semi-sweet chocolate chunks, old fashioned oats, chopped pecans, and unsweetened coconut flakes evenly into the dough.
3. Chill the Dough (Optional): For enhanced flavor development, cover the bowl with plastic wrap and refrigerate the dough for at least overnight, or up to 72 hours.
4. Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C). Lightly sprinkle flaky sea salt into a 10-inch oven-safe skillet to enhance flavor.
5. Shape and Arrange Dough: Remove the dough from the fridge and scoop mounds of cookie dough into the prepared skillet, spreading them evenly but without worrying about perfect shaping.
6. Bake: Bake the cookie skillet in the preheated oven for 30-35 minutes until the edges are golden brown and the center is set but still soft.
7. Cool and Serve: Remove the skillet from the oven and let the cookie cool for about 5 minutes. Serve warm topped with scoops of vanilla ice cream and an additional light sprinkle of flaky sea salt if desired. Enjoy digging in!

Notes

• Chilling the dough before baking deepens the flavor and improves texture but is optional.
• Use an oven-safe 10-inch skillet for best results and even cooking.
• Feel free to substitute pecans with walnuts or almonds if preferred.
• Adjust bake time as ovens vary; watch for a golden edge with a slightly soft center.
• Serving with vanilla ice cream creates a delightful warm-and-cold contrast.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate chunk cookie, skillet cookie, coconut pecan cookie, dessert, easy cookie recipe, chocolate chip cookie, homemade cookie, oven-baked cookie