Campfire Skillet Chocolate Chunk Cookie with Flaky Sea Salt
Melt butter in a 10-inch cast-iron skillet at the edge of the fire, stir in sugars, egg and vanilla, then mix in a pre-packed flour blend and chocolate chunks. Press it flat, cover, and bake on a grate over medium-low coals for 18 to 24 minutes until the edges are deep gold and the center is set but soft (160°F in the middle). Rest it 5 minutes, sprinkle with sea salt, and eat it straight from the pan, about 35 minutes total.
This is the cookie that gets the next campsite wandering over. It's one skillet, a handful of pantry ingredients, and the dry mix is packed at home, so camp work is just stirring and baking. The edges get crisp and the middle stays gooey.
Use real chocolate chunks you chop yourself if you can. They melt into pools instead of staying hard like chips. The one trick is gentle heat. Coals that are too hot burn the bottom before the middle sets, so go slow and rotate the pan.
Campfire Skillet Chocolate Chunk Cookie with Flaky Sea Salt
- Prep
- 10 min
- Cook
- 24 min
- Serves
- 8
- Difficulty
- Easy
- Heat
- Medium-low coals
- Pack weight
- 2 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
11 ingredients, Crew only
Crew Recipe
This one's for the Crew
11 ingredients · 7 steps · Trail Notes · gear list
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