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digging a spoon into a giant skillet cookie filled with pretzels, potato chips, and chocolate

Compost Skillet Cookie

  • Author: Jenna Barnard
  • Total Time: 40 minutes
  • Yield: 10 servings 1x


This is the ULTIMATE skillet cookie with graham crackers, coffee, toffee, chocolate, potato chips, pretzels, and the entire kitchen sink.


  • 3/4 cups (170g) unsalted butter, room temp
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 2 cups (260g) all purpose flour
  • 1 cup (100g) old fashioned rolled oats
  • 1/2 cup (55g) graham cracker crumbs
  • 2 tsp instant espresso powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (80g) toffee bits
  • 1 cup (180g) chocolate chunks (dark or semisweet)
  • 1 cup pretzels
  • 1 cup wavy potato chips


  1. Preheat the oven to 350F and grease a 9″ cast iron skillet.
  2. In a large mixing bowl, mix together the butter and sugars until smooth using a hand or stand mixer with the paddle attachment.
  3. Mix in the vanilla and eggs until smooth. Scrape down the bowl and give it another mix.
  4. Add in the flour, oats, graham cracker crumbs, espresso powder, baking soda, and salt and mix to combine.
  5. Fold in the toffee bits and chocolate. Once well distributed, toss in a fist full each of the pretzels and potato chips. Gently fold them in just break them up a bit but don’t completely crush them.
  6. Press the dough into your prepared skillet and add some extra chocolate, pretzels, and potato chips on top (mainly for aesthetic purposes).
  7. Bake for 20-25 minutes and allow it to cool for 20-30 minutes. Top with a few scoops of ice cream and dig in!


MIX-INS – You can use any mix-ins you like, as long as it equals to the amounts listed in the ingredients.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Keywords: skillet cookie, compost cookie, kitchen sink cookie

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