I still remember the first skillet dessert I pulled from my grandmother’s oven: the house smelled like browned butter and warm sugar, and everyone hovered around the hot pan with their spoons. Tiny hands begged for a corner bite and grown-up conversation softened into satisfied silence. That familiar hush the one that follows a shared, simple treat is why I keep returning to one-pan sweets.
I’m a home cook who learned to cook at my mother’s elbow and in church kitchens, trading tips and recipes in the margins of well-loved recipe cards. I call myself someone who favors recipes that fit real weeknights: little fuss, big comfort, and family-friendly results. My kitchen habits lean toward casseroles, skillet dinners, and desserts you can scoop straight from the pan. I test recipes the way families eat them repeated, honest trials so what I share actually works on a busy Tuesday. Comfort made simple is my guiding line: intuitive steps, accessible ingredients, and flavors that feel like a hug. I keep pork out of my pantry options and focus on easy swaps so everyone at the table can enjoy the meal. If you like rich, approachable desserts that serve a crowd and don’t require pastry skills, the Skillet Chocolate Chip Ricotta Cookie belongs on your list. For another ricotta-forward cookie option that leans into nutty warmth, I often point friends toward my recipe for Almond Ricotta Chocolate Chip Cookies, which shares the same cozy spirit and weeknight friendliness.
Why you’ll love this dish
This Skillet Chocolate Chip Ricotta Cookie feels like a warm invitation. It combines the tender crumb you get from ricotta with the gooey pockets of melted chocolate that make a skillet treat irresistible. The ricotta keeps the cookie soft and slightly cake-like while the edges crisp up in the skillet, giving you a satisfying contrast. When I bake a Skillet Chocolate Chip Ricotta Cookie, people gather around the pan, napkins appear, and conversation slows. That’s the point food that invites company without demanding elaborate plating or a long timeline.
You’ll also love the ease. The batter comes together with a few pantry staples, and you don’t need a stand mixer for success. The ricotta adds moisture so the cookie stays tender even when reheated. For busy nights or last-minute company, the Skillet Chocolate Chip Ricotta Cookie works as an instant centerpiece: it looks homey, smells incredible, and needs nothing more than a scoop of vanilla ice cream to make it festive. If you prefer a slightly nuttier spin, I often mention my take on amaretto-influenced cookies in casual chats; their flavor ties nicely into the ricotta’s mild tang and the joyful richness of chocolate. This cookie also scales well bake in an oven-safe skillet for a rustic presentation or use a baking dish for a more uniform slice. You get a dessert that feels special and still fits into a weekday routine. The combination of simple technique, comforting texture, and the melt-in-your-mouth appeal of chocolate makes the Skillet Chocolate Chip Ricotta Cookie a reliable favorite.
How to prepare Skillet Chocolate Chip Ricotta Cookie
When you set out to make a Skillet Chocolate Chip Ricotta Cookie, you’ll appreciate how forgiving the dough is. Ricotta contributes moisture and structure, so you don’t need perfect mixing technique. The cookie bakes into golden edges and a soft center, which will firm slightly as it cools. Preheat your oven and prepare a cast-iron or oven-safe skillet for the best crust. If you don’t have a skillet, a round baking dish works too the Skillet Chocolate Chip Ricotta Cookie adapts well.
Measure ingredients carefully but don’t worry about obsessing over tiny variances; this recipe tolerates small shifts. Use whole-milk ricotta for the richest outcome. If your ricotta comes very wet, drain it through cheesecloth for a few minutes to avoid thinning the batter. Cream the butter and sugars for a moment to incorporate air, then blend in the ricotta and egg until smooth. Add the dry ingredients just until combined to keep the cookie tender. Fold in chocolate chips last so they distribute evenly. When you pour the dough into the skillet, spread it gently with a spatula it won’t be as stiff as typical cookie dough, but it behaves well in the oven and rises into a satisfyingly rustic top. The aroma while baking tells you when it’s nearing done: golden edges and a springy center. Serve warm from the pan so everyone enjoys the melty chocolate and tender crumb of the Skillet Chocolate Chip Ricotta Cookie.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine ricotta cheese, softened butter, brown sugar, granulated sugar, and vanilla extract and mix until smooth.
- Add the egg and mix well.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Pour the dough into a cast-iron skillet or an oven-safe baking dish and spread it evenly.
- Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Let it cool slightly before serving.
Serving ideas
Serving a Skillet Chocolate Chip Ricotta Cookie feels celebratory and easy at once. Warm it straight from the oven and let everyone scoop out their portion with spoons or cut wedges with a spatula. A scoop of vanilla ice cream on each slice highlights the warm, melty chocolate and contrasts with the cookie’s tender interior. For a more grown-up presentation, top slices with a dollop of ricotta sweetened with a touch of honey and lemon zest, which brightens the dessert and echoes the cookie’s dairy richness. Sprinkle flaky sea salt on top for bursts of savory contrast that pair beautifully with the chocolate.
The Skillet Chocolate Chip Ricotta Cookie also plays well with coffee or a steaming mug of tea. For brunch, serve warm slices with fresh berries and whipped cream for a sweet, shareable centerpiece. If you want to add a seasonal twist, top with sliced stone fruit in late summer or a drizzle of warm caramel in cooler months. The recipe’s forgiving nature means you can adapt portion sizes easily: bake the cookie in an 8-inch skillet for deeper slices or a 10-inch skillet to thin the layer and get more crisped edge per serving. No matter how you plate it, aim to serve this cookie warm so the chocolate stays molten and the ricotta’s gentle tang shows through.
In case you’d like a slightly different flavor profile to offer guests, consider pairing the Skillet Chocolate Chip Ricotta Cookie with a simple espresso affogato: a shot of hot espresso poured over a warm wedge and a scoop of gelato. The combination of bitter and sweet keeps the dessert balanced and satisfying.
Storing this recipe
Store leftovers of your Skillet Chocolate Chip Ricotta Cookie thoughtfully so you keep that soft center and crisp edge as long as possible. Once cooled to room temperature, cover the skillet tightly with plastic wrap or transfer slices to an airtight container. Refrigerate for up to 3 days. When you’re ready to enjoy leftovers, reheat single portions in a toaster oven or regular oven at 300°F for about 8–10 minutes to revive the edges without drying the center. The microwave will work in a pinch, but brief bursts (10–15 seconds) keep the crumb tender and the chocolate melty without turning the texture gummy.
If you want to freeze portions, wrap individual slices in plastic and place them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and warm gently before serving. Because ricotta contributes moisture, avoid long-term freezing beyond a couple months to maintain the best texture. The Skillet Chocolate Chip Ricotta Cookie reheats beautifully with a fresh dusting of powdered sugar or a quick toast under a broiler for 30 seconds to re-crisp the top. Always let the cookie cool slightly before covering for storage to minimize condensation. Proper storage helps preserve the cookie’s balance of tender center and golden edge, so you get a delightful repeat serving even after the first warm pan has gone.
Helpful tips
A few small habits will make your Skillet Chocolate Chip Ricotta Cookie shine every time. First, choose whole-milk ricotta for the creamiest texture; if your ricotta is watery, drain it briefly in a fine mesh or cheesecloth. Second, measure flour by spooning it into the cup and leveling it off rather than scooping directly from the bag to avoid a dry, dense crumb. Third, don’t overmix once you add the dry ingredients; stirring until just combined keeps the cookie tender. Use room-temperature butter for easier creaming and to help the sugars dissolve, which gives a more uniform rise.
For extra edge crispness, press a few extra chocolate chips on top of the batter before baking. If you like a little salt contrast, sprinkle a pinch of flaky sea salt over the top after the cookie comes out of the oven. Avoid overbaking a slightly soft center yields the best texture once the Skillet Chocolate Chip Ricotta Cookie rests for a few minutes. If you don’t have a cast-iron skillet, an 8- or 9-inch oven-safe baking dish works fine and still produces good edge-to-center balance. These tips keep the cookie consistent and forgiving whether you bake it for a crowd or a quiet family dessert.
Recipe variations
You can take the Skillet Chocolate Chip Ricotta Cookie in many directions without changing the core method. Swap half the chocolate chips for chopped toasted hazelnuts for a nutty crunch, or stir in a handful of dried cherries for tartness. If you like a boozy note, fold in a tablespoon of orange liqueur or a teaspoon of almond extract to echo the ricotta’s warmth. For a lighter, fruity version, fold in lemon zest and replace half the chocolate with white chocolate chips.
For a gluten-free approach, substitute a 1:1 gluten-free flour blend and check consistency you may need to add a tablespoon or two of flour if the batter seems loose. To make a more rustic, cereal-like topping, sprinkle a light streusel of oats, brown sugar, and butter over the batter before baking. If you enjoy themed pairings, try small tweaks inspired by your favorite cookies: fold in toffee bits, swap in peanut butter chips, or add toasted coconut for tropical notes. These simple swaps keep the Skillet Chocolate Chip Ricotta Cookie familiar yet interesting, and they make it easy to tailor the dessert to seasons or pantry finds.
Frequently asked questions
Q: Can I use low-fat ricotta for this Skillet Chocolate Chip Ricotta Cookie?
A: You can, but whole-milk ricotta gives a richer, moister result. Low-fat ricotta yields a slightly drier, less tender crumb. If you only have low-fat ricotta, consider adding a tablespoon of cream or full-fat yogurt to improve richness.
Q: How do I know when the Skillet Chocolate Chip Ricotta Cookie is done?
A: Look for golden-brown edges and a center that springs back slightly when touched. A toothpick inserted in the center should come out mostly clean with a few moist crumbs. The center will set more as the cookie cools, so avoid overbaking to keep it tender.
Q: Can I make the dough ahead of time?
A: Yes. You can prepare the batter and refrigerate it for up to 24 hours. Bring it to room temperature before baking and give it a gentle stir if it has separated. Baking time may need an extra few minutes when starting from chilled batter.
Q: Will this recipe work without chocolate chips?
A: Absolutely. Swap the chips for chopped fruit, nuts, or small chunks of caramel. The Skillet Chocolate Chip Ricotta Cookie’s base plays well with many mix-ins, so feel free to experiment with flavors you love.
Conclusion
I hope this gives you confidence to make a Skillet Chocolate Chip Ricotta Cookie that serves comfort straight from the pan. If you enjoy skillet-style desserts and want to explore a grain-free, nut-forward variation, check out this grain-free peanut butter chocolate chip skillet cookie recipe for another easy one-pan idea that keeps the spirit of sharing alive.
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Skillet Chocolate Chip Ricotta Cookie
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A warm and inviting dessert that combines rich ricotta with gooey chocolate chips, perfect for sharing straight from the skillet.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine ricotta cheese, softened butter, brown sugar, granulated sugar, and vanilla extract and mix until smooth.
- Add the egg and mix well.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Pour the dough into a cast-iron skillet or an oven-safe baking dish and spread it evenly.
- Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Let it cool slightly before serving.
Notes
Serve warm with a scoop of vanilla ice cream or a drizzle of honey and lemon zest for a festive touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American