Why You’ll Love 30-Minute Brown Butter Snickerdoodle Skillet Recipe

I love this recipe because it’s quick, comforting, and incredibly satisfying. I get crisp, golden edges with a soft and chewy center, and I don’t have to scoop individual cookies. The brown butter adds a rich depth that makes this feel bakery-worthy, while the skillet presentation makes it perfect for sharing straight from the oven.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

Directions

I start by preheating my oven to 350°F (175°C). In a skillet over medium heat, I melt the butter and continue cooking it, stirring often, until it turns golden and smells nutty. I remove it from the heat and let it cool slightly.

I whisk the granulated sugar into the browned butter until smooth, then add the eggs and vanilla extract, mixing until fully combined. I stir in the flour, baking soda, and salt just until the dough comes together.

In a small bowl, I mix the sugar and cinnamon for the topping. I press the dough evenly into the skillet and sprinkle the cinnamon sugar mixture evenly over the top.

I bake the skillet cookie for 20–25 minutes, until the edges are set and golden while the center remains soft. I let it cool slightly before serving.

Servings and Timing

This recipe yields about 8 servings. Prep time takes me around 15 minutes, baking takes 20–25 minutes, and total time comes to about 40 minutes from start to finish.

Variations

When I want to change things up, I add white chocolate chips or cinnamon chips to the dough for extra sweetness. I sometimes sprinkle flaky salt on top after baking to balance the sugar. Baking it in individual mini skillets also makes a fun presentation.

Storage/Reheating

I store leftovers covered at room temperature for up to 3 days. To reheat, I warm slices briefly in the microwave or place the skillet back in a low oven for a few minutes until just warmed through.

FAQs

What size skillet works best?

I use a 10-inch cast iron skillet for even baking and crisp edges.

Can I make this without browning the butter?

I can, but browning the butter adds a deeper, nuttier flavor that I really love.

How do I know when it’s done?

I look for golden edges and a slightly soft center that firms up as it cools.

Can I overbake this?

Yes, so I keep an eye on it and avoid baking too long to maintain a chewy center.

Can I make this ahead of time?

I can bake it ahead and gently reheat before serving.

Does it need to cool before serving?

I let it cool slightly so it sets, but I love serving it warm.

Can I add toppings?

I sometimes serve it with vanilla ice cream or whipped cream.

Why use a skillet instead of a baking dish?

The skillet gives me crisp edges and a rustic presentation.

Can I double the recipe?

I double it using a larger skillet or two separate skillets.

Is this dessert good for sharing?

I love serving it family-style straight from the skillet.

Conclusion

This brown butter snickerdoodle skillet is one of my go-to desserts when I want something fast, cozy, and crowd-pleasing. I love how the nutty butter, cinnamon sugar, and chewy texture come together, making this an easy yet unforgettable treat to enjoy any time.