Skillet chocolate chip cookie fresh off the grill and topped with the essentials.
Skillet chocolate chip cookie fresh off the grill and topped with the essentials.

What better way to top off an epic grilled meal than with a giant chocolate chip cookie you cooked on the grill? Or you can just cook one up because, well, it’s a giant chocolate chip cookie! This one is fun to make. You simply need a medium or large-sized cast iron skillet and a chocolate chip cookie recipe. And then some fun toppings you can add at the end!

Making that (cookie) dough

For this skillet chocolate chip cookie, I start by combining a stick of room temperature butter, a half cup of sugar, and a one-fourth cup of brown sugar and mix in a bowl (I like to use my stand mixer for this). Then I crack an egg and pour it in along with a teaspoon of vanilla (I prefer Mexican vanilla because I like the subtle difference in flavor) and mix some more. After that is done, I drop in 1 and 1/4 Cup of flour, 1/2 teaspoon of baking soda, and a 1/2 teaspoon of salt and mix. Then I pour in half a bag of chocolate chips (about two cups) and mix some more.

Cookie dough in the skillet and ready for the grill!
Cookie dough in the skillet and ready for the grill!

Now that the cookie dough is ready, I take a cast iron skillet that is roughly 10 inches in size and rub in a light layer of vegetable oil. Next, I put enough cookie dough in to create an even layer along the bottom of the inside of the skillet. You will most likely have some excess cookie dough. Just consider that bonus cookies. Place the skillet on the 375 degree preheated grill over indirect heat and cook for 10 minutes or until you see the edges show the very first signs of browning. It may seem a little early to pull out but remember that cast iron skillets hold heat for a long time and that will keep the cookie cooking for a little bit after it’s been pulled out.

How to serve it up

To serve, you can either grab a plastic spatula and carefully scrape out of the skillet and eat it that way (whether you slice it into pizza-like slices or eat whole is up to you) or eat it right out of the pan. For me, I like to keep the skillet chocolate chip cookie in the pan and top it with vanilla ice cream and drizzle caramel and chocolate syrups on top. You can grab a few spoons and share with your family and friends or just take one spoon and keep it to yourself (once again, up to you. I won’t judge).

The recipe!

Yield: 6 servings

Skillet Grilled Chocolate Chip Cookie

Skillet chocolate chip cookie fresh off the grill and topped with the essentials.

Take your chocolate chip cookie to the next level by cooking the cookie dough in a cast iron skillet on your grill with a touch of hickory smoke! And topping with ice cream when done! Note: can be done in either grill (indirect heat) or oven.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1/2 Cup butter, room temperature
  • 1/2 Cup sugar
  • 1/4 Cup brown sugar
  • 1 teaspoon Mexican vanilla
  • 1 egg
  • 1 1/4 Cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Cups chocolate chips
  • 3 scoops vanilla ice cream
  • chocolate syrup, to taste
  • caramel syrup, to taste


  1. Preheat grill to 375 degrees on indirect heat. In a mixing bowl, place butter, sugar, and brown sugar and mix. Then add vanilla and egg. Mix. Finally, add flour, baking soda, salt and mix. Finally, add chocolate chips and mix until evenly distributed.
  2. Press cookie dough evenly into medium-to-large greased cast iron skillet and put on grill. Cook for 10 minutes or until edges start to get light brown. Remove and rest five minutes before topping with ice cream and syrups (chocolate and caramel).


1. This recipe is designed for cooking indirect heat on a grill, but can be done in an oven.

2. Cast iron skillet with hold heat for a while, so remove cookie when edges are light brown because cookie will continue to cook for a little longer.

Nutrition Information:


6 servings

Serving Size:

8 oz

Amount Per Serving: Calories: 590Total Fat: 30gSaturated Fat: 10gCholesterol: 100mgSodium: 400mgCarbohydrates: 80gFiber: 2.5gSugar: 40gProtein: 10g

Nutrition information isn’t always accurate.

Smoked Candied Pecan Pie

Smoked candied pecan pie will rock your taste buds!

If you’re a fan of watching reruns of the show Parks and Recreation like I am, you may recall an episode in which Andy Dwyer (played by Chris Pratt) was giving advice to Tom by saying, “‘When life gives you lemons, make lemonade.’ I read that one on a can of lemonade.  I like to think that it applies to life.”  While I’m not going to go that deep in thought on you, I like to think when life gives you pecans, you make pecan pie.

The Best Way to Eat Pecans

As you may recall, I have a recipe for smoked candied pecans here on the website. It’s my second favorite way to eat pecans. My #1 favorite way is to take those smoked candied pecans and make a pecan pie!

I have a not-so-top secret recipe I like to use that involves things like sugar, more sugar, corn syrup, salt, and butter. But don’t worry, there’s also a touch of orange zest in there, so you got your fruit category covered. Seriously, pecan pie isn’t known for being healthy, but it is known for being delicious and now you can see why.


  • 1 Cup brown sugar
  • 1/4 Cup granulated sugar
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon corn starch
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon salt
  • 3/4 Cup light corn syrup
  • 1/2 cup butter (aka- 1 stick), melted
  • 3 eggs, beaten
  • 1 1/2 Cups smoked candied pecans
  • 1 pie crust


  1. Take a medium mixing bowl and put in brown sugar, granulated sugar, vanilla, corn starch, orange zest, salt, light corn syrup, melted butter, and three eggs. Stir ingredients together.
  2. Lightly grease a pie tin (or pie pan, pie plate, or whatever you prefer to call it)and put your rolled out pie crust in. Make sure pie crust conforms to the pie tin (or pie pan, pie plate…you get the deal here).
  3. Take half of your pecans and scatter them on the pie crust.
  4. Pour ingredients from mixing bowl into the pie crust.
  5. Take remaining pecans and place on top, making sure to spread them around.
  6. Cover pie in foil and put on your grill with the heat at 350°F for 30 minutes, using pecan wood chunks (or pellets of using a pellet grill) for flavor. NOTE: you can always bake this in your oven as an alternative, but keep in mind you won’t get that extra pecan smoke flavor infused.
  7. After 30 minutes, remove foil from pie. Bake uncovered for another 20-25 minutes.
  8. Let rest until pie is at room temperature.
  9. Dive right in!

Great tasting pie doesn’t need your fancy plates!


  • When zesting the orange, start at one spot and zest lightly on the surface, spiraling around the orange. The reason for this is you get the best zest from the outmost part of the peel. Going further into the peel in one spot makes the zest more tart.
  • Corn startch helps thicken the pie’s consistency.
  • When baking the pie, you can tell it is done by giving the side of the pie tin a tap and watching how it moves. If it sloshes around, it needs more time. If it jiggles just a little bit, then it’s done.

I hope you enjoy this pie recipe and serve it up for holidays, parties, family gatherings, Tuesdays, etc.!

Smoked Candied Pecans

One taste of these smoked candied pecans just might make you sit up and slap yo’ mama!

Growing up, I was never much into pecans. I found them too bland to the taste and not as good as a can of salted cashews. As an adult, I have only craved them in pie form thanks to all that sugar and butter at Thanksgiving. I hadn’t thought of trying smoked nuts until one day I was browsing Instagram stories and saw that two of my favorite follows, @emberandvine and @vindulge, had shared pictures of being at an event and selling smoked almonds, among some fine smoked meats like tri-tip. The smoked almonds got me thinking I should be like Sean and smoke nuts too. I like sweet treats and I guess I associate pecans with that due to that delicious pie. So why not make up some recipe combining sweet and smoke? After a few tries (and one burnt offering), I think I got it down!

Getting started

The ingredients. Pretty simple.

The recipe and steps are pretty simple. For starters, get your grill going to 275F, using pecan wood. I used pecan wood because I figured since I am smoking pecans I might as well stick to the pecan’s roots.

Pouring that Chocolate Sea Salt Caramel Rub in the bag.

Shake it up!

Next, simply put the pecans, melted stick of butter, and Chocolate Sea Salt Caramel rub altogether in a gallon-sized ziplock style bag. This dessert rub from Lane’s BBQ is a game changer for desserts! I love this flavor profile! Shake up the bag to mix ingredients together. Once it has been mixed well, pour a half of cup of maple syrup in, reseal, and mix well again.

…and don’t forget that maple syrup!

Spread and smoke

Now that all of the mixing action has taken place, spread the pecans in a single layer on a cookie sheet (I like to lay down a layer of foil for easier cleanup) and take out to the grill/smoker for that pecan smoke bath. I like to leave it in for 25-30 minutes. Be careful of overcooking as the maple syrup and butter can burn to the cookie sheet, as well as burn on the pecans. I only know this because some guy I know told me it happened. Okay, maybe that guy was me. And maybe that guy is now wiser for it.

Spreading pecans in a single layer…ish.

After 25-30 minutes, remove the pecans and let them cool. It’s important to let them cool for a few hours because it will give the ingredients time to gel onto the pecans and make them less messy and more flavorful.

The YouTube video!

That’s it! You’ve just made pecans into a delicious sweet treat! My teenage self would definitely choose these over that can of cashews!

The recipe!



  • 3/4 lb pecan halves
  • 1/2 C melted butter (aka 1 stick)
  • 2 T Chocolate Salted Caramel Rub (from Lane’s BBQ)
  • 1/2 C maple syrup
  • Pecan wood (for smoker)


  1. Combine pecans, melted butter, and rub in a gallon-sized storage bag. Seal bag and mix together.
  2. Open bag and pour in maple syrup. Reseal and mix.
  3. Spread pecans on cookie sheet in a single layer and place in smoker at 275F degrees over pecan wood for 25-30 minutes.
  4. Let rest for a few hours to solidify the cooked butter and maple syrup.
  5. Serve and enjoy!