Spring Seed Skillet Cookie

Spring Seed Skillet Cookie

A giant, gooey chocolate chip cookie sprinkled with candy coated sunflower seeds.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 17 minutes
Total Time 42 minutes
Servings 16
Calories 341kcal
Author Lindsay Moe


  • 3/4 cup coconut oil, melted, plus more for coating the pan
  • 2 tablespoons coconut oil
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar, firmly packed
  • 1 teaspoon salt
  • 3 teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 10 ounce bag semisweet baking melts or chocolate chips
  • 1/4 cup chocolate covered sunflower seeds


  • Preheat the oven to 375ºF. Rub the inside of a 12 inch cast iron skillet with coconut oil. Set aside.
  • In a large bowl, whisk together coconut oil and both sugars. Add salt and vanilla and whisk until combined. Add the egg and egg yolk and whisk until mixture is smooth. Let rest for a few minutes and whisk vigorously again until thick and shiny.Stir in the flour and baking soda, then add the chocolate chips and stir until combined.
  • Transfer the dough to the prepared skillet and press it evenly into the pan. Sprinkle with chocolate covered sunflower seeds, pressing them gently into the dough to make sure they stick. Bake for 15-17 minutes or until golden brown and just set through the middle.


Adapted from Bakers Royale


Calories: 341kcal | Carbohydrates: 42g | Protein: 3g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 25mg | Sodium: 200mg | Potassium: 32mg | Fiber: 1g | Sugar: 29g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1.1mg