Skillet Chocolate Chip Cookie-Cake

Can you think of anything more dreamy and delicious than a big, gigantic cookie that's crisp on the outside and chewy in the center? We couldn't, so we came up with the idea to create this skillet chocolate chip cookie-cake using our Buttermilk mix. This delicious, decadent treat is sure to be a crowd-pleaser and satisfy the taste buds of the most avid cookie fan.


  • 1-1/2 cups FlapJacked Buttermilk Protein Pancake Mix
  • 4 TBSP butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup raw organic cane sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1-1/2 cups FlapJacked Buttermilk mix
  • 1/2 cup chocolate chips (we used 1/4 cup dark, 1/4 cup white)
  • 2 TBSP 2% milk


  • Serving Size:   1 slice
  • Servings:   16
  • Calories:   123
  • Fat:   6g
  • Carbs:   15g
  • Fiber:   2g
  • Sugar:   11g
  • Protein:   4g


  • Preheat oven to 350 degrees.
  • Place butter and both sugars into a large bowl and stir together with a wooden spoon. Stir in vanilla extract and egg. Stir in FlapJacked Buttermilk mix. Gently stir in chocolate chips (batter will be thick). Stir in milk and let batter sit for at least one minute. Transfer batter to a 10-inch cast-iron skillet and smooth out the top.
  • Place skillet into the oven and bake for about 22-25 minutes or until the top of the cookie cake is golden brown (it will be slightly soft in the center). Let cool for at least 5 minutes. Slice into 16 equal "pie" slices and serve. Enjoy!

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