Blueberry Chocolate Chip Skillet Cookie

Name: Blueberry Chocolate Chip Skillet Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 3 tablespoons cold butter, cubed, plus more for the topping; 1/4 cup brown sugar; 1 tablespoon brown sugar (for topping); 1/2 cup granulated sugar; 2 teaspoons pure vanilla extract; 1 egg; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup chocolate chips; 1/2 cup fresh blueberries; 2 tablespoons lemon zest; 1/2 cup pecans; 3/4 cup rolled oats

Recipe GLPR05fa4cfb133568

Dessert

50 min

355 cal

Servings: 10

Oven

Stovetop

SNAP eligible

A delicious skillet cookie combining a soft, buttery base dotted with blueberries and chocolate chips, topped with a crunchy lemon-pecan oat crumble. Baked in a cast-iron skillet until golden, this dessert serves 10 and is perfect for sharing.

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Ingredients

3 tablespoons cold butter, cubed, plus more for the topping

1/4 cup brown sugar

1 tablespoon brown sugar (for topping)

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

1 egg

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chocolate chips

1/2 cup fresh blueberries

2 tablespoons lemon zest

1/2 cup pecans

3/4 cup rolled oats

Directions

In a large mixing bowl, cream together the 3 tablespoons of cold cubed butter, 1/4 cup brown sugar, and 1/2 cup granulated sugar using a wooden spoon until the mixture is smooth and creamy.
Beat in the vanilla extract and egg until well combined.
Add the flour, baking soda, and salt to the bowl and mix until just incorporated. Be careful not to overmix.
Gently fold the chocolate chips and blueberries into the batter using a spatula or wooden spoon.
Spread the batter evenly into an 8–10 inch skillet.
Preheat your oven to 350°F.
While the oven heats, add the lemon zest, pecans, 1 tablespoon brown sugar, and rolled oats to a food processor. Pulse to combine, then add cubed cold butter and pulse until the mixture becomes crumbly.
Sprinkle the crumble topping evenly over the batter in the skillet, spreading it to the edges and pressing down lightly so it sits flat.
Bake in the preheated oven for 25–35 minutes, until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
Remove from the oven and let cool in the skillet for a few minutes before serving.

Comments

Grocery List Plus Editorial Staff4.5

This skillet cookie checks most boxes for a Charlotte weeknight dessert: all ingredients are standard supermarket staples at Harris Teeter, Food Lion, Kroger, or Walmart with no special trips needed, and at roughly $0.75 to $0.85 per serving it's an affordable crowd-pleaser for 10. The stated 50 minutes is honest if you factor in the 30-minute bake after a quick 20-minute prep. Fresh blueberries are reasonably priced year-round locally and the lemon zest brightens the chocolate well, though peak North Carolina blueberry season (June–July) will lower cost and improve flavor. The main caveat is reheating: this is best warm from the oven or same night, and leftovers will firm up and lose appeal by the next day, so plan to serve it all or accept a drier texture.