Old-Fashioned Pecan Cinnamon Skillet Cookie

Old-Fashioned Pecan Cinnamon Skillet Cookie is a cozy, one-pan dessert with a crisp, golden top and a soft, chewy center packed with toasted pecans. It tastes like a classic brown‑sugar cookie crossed with a blondie, all baked in a cast‑iron skillet for extra caramelized edges.​

Served warm with a scoop of vanilla ice cream, this skillet cookie turns a handful of pantry staples into a nostalgic, crowd‑pleasing treat. The batter mixes directly in the skillet, so there’s very little cleanup and it’s easy to whip up on a weeknight or for last‑minute guests.​

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all‑purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt (optional but recommended)
• 3/4 cup chopped pecans (raw or lightly toasted)​

Approximate nutrition: about 220 kcal, 9 g fat, and 30 g carbs per serving when cut into 10–12 wedges, similar to other pecan cookies of this type.​

Step-by-Step Instructions

1. Prep the skillet and oven

1. Heat oven to 350°F (175°C).
2. Use an 8–9 inch cast‑iron skillet; if it isn’t well seasoned, lightly grease it so the cookie releases easily.​

2. Mix the wet ingredients in the skillet

1. Add the butter to the skillet and melt over low heat. Let it cool a few minutes until warm, not hot.
2. Off the heat, stir in brown sugar until the mixture looks thick and glossy.
3. Whisk in the egg and vanilla until smooth and fully combined.​

3. Add dry ingredients and pecans

1. In a small bowl, whisk flour, cinnamon, baking powder, and salt.
2. Stir the dry mixture into the skillet just until no streaks of flour remain; the dough will be thick.
3. Fold in chopped pecans so they’re evenly distributed throughout the batter.​

4. Bake the skillet cookie

1. Smooth the batter into an even layer, pressing it gently into the edges of the skillet.
2. Bake 22–26 minutes, until the top is set and lightly golden and a toothpick in the center comes out with a few moist crumbs (not wet batter).
3. Place the skillet on a rack and cool at least 10–15 minutes so the cookie sets before slicing.​

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