You're going to fall in love with this gooey chocolate chip mini cookie skillet. You'll create the most delicious chocolate chip cookie dough and bake it in a skillet before serving it warm and topping it with a scoop of ice cream. It's the perfect dessert for all the cookie lovers in your life!
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Why You’ll Love This Mini Skillet Cookie Recipe
- Instead of serving individual cookies, you get to serve mini size warm cookie skillet with ice cream on top
- The skillets are the perfect size with crispy edges and a gooey cookie center
- Make these cookies your own by adding different kinds of ice cream or mix-ins to the cookie dough
- You can make the cookie dough ahead of time and freeze it so you can have an easy dessert on hand
- It's the perfect dessert for a special occasion, date night, girls night, or game night
- It's always a crowd favorite!
Ingredient Notes
- Unsalted butter - we prefer to use unsalted butter and add our own salt to control the level of saltiness
- Brown sugar & white sugar - Both are essential for creating the perfect cookie dough
- Eggs & vanilla extract - we like to purchase vanilla extract in bulk for all our baking needs.
- All-purpose flour, baking soda, baking powder, and salt - the basic dry ingredients! You will need both baking powder and baking soda. For a gluten-free option, we recommend a brand with a 1-to-1 substitution for all-purpose flour, such as the Bob's Red Mill brand.
- Chocolate chips - Our very favorite chocolate chips for this recipe are the Guittard brand. Any regular chocolate chips or chocolate chunks will work. Other brands we recommend are Enjoy Life, Ghiradelli, and Trader Joe's. Feel free to use semi-sweet chocolate chips, milk chocolate, dark chocolate, or a combo. You could also chop up a chocolate bar.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large mixing bowl
- Stand mixer or hand mixer
- Measuring cups and spoons
- Mini cast iron skillets (be sure to use an oven safe skillet. You could also make a single large skillet instead. We use mini skillets from Amazon*. You could also use oven-safe mini pyrex bowls* or ramekins*.)
Step by Step Directions
Step 1: Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, add the softened butter, brown sugar, and white sugar. Cream together for 2-3 minutes, or until the mixture is light and fluffy.
Step 2: Add the egg and vanilla extract to the mixing bowl and mix until just combined.
Step 3: Add the flour, baking soda, baking powder, and salt. Mix until just combined.
Step 4: Stir the chocolate chips into the cookie dough.
Step 5: Press the cookie dough in an even layer in the bottom of the mini cast iron skillet, until the skillet is about ⅔ of the way full. Set the skillets on a cookie sheet and place in the oven for 12-16 minutes, or until the top is golden brown but still slightly gooey. We used a 6.5 inch mini skillet for this recipe. Please note that the bake time will differ depending on the size of cast iron skillet you use.
Step 6: Let the skillets cool for 5 minutes before adding a scoop of vanilla ice cream on top. Eat with a spoon straight from the skillet. Be careful not to burn yourself on the hot skillets and always transfer them with an oven mitt.
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Tips & Variations
- Feel free to play around with the mix-ins. You could add chopped peanut butter cups for a peanut butter mini skillet cookie. Oreos, caramel, peanut butter chips, and white chocolate chips are also fun variations.
- If you don't have mini skillets, you could easily make a giant chocolate chip cookie and bake it in a skillet or pie tin. If you use a different size skillet, be sure to vary the amount of dough you use. The baking time may also vary.
- If you want to get extra fancy, you could top the mini cookie skillet with flaky sea salt, caramel sauce, hot fudge sauce, or chocolate syrup.
FAQ
Good news, the extra dough freezes great! You can either refrigerate or freeze the dough depending on how far in advance you make the dough. Once you've made the dough, simply wrap the entire batch of raw dough in plastic wrap and store it in an air-tight container. You can store the cookie dough in the fridge for up to 3 days. If you plan to use the dough at a later date, place the cookie dough in the freezer for up to 3 months. Thaw the cookie dough overnight in the fridge so it's easy to press in the skillets the next day.
Yes, you can make this recipe work for any size cast-iron skillet. The skillets* we use are 6.5 inches wide. Note that if you use a different size skillet, you will need to adjust the amount of dough you place in the skillet. There should be enough dough to fill about ⅔ of the skillet. A larger skillet may need additional bake time as well.
We recommend making the chocolate chip skillet cookie fresh. If you do have leftovers that are baked, be sure to wrap them with plastic wrap or tinfoil. When you're ready to eat the cookie skillet again, pop it in the oven for a few minutes at 350 degrees until it is warm again. If you have leftover dough, wrap it in plastic wrap and store it in an air-tight container. You can freeze it for up to 3 months or refrigerate it for up to 3 days.
This recipe can be made gluten-free with the use of a 1-to-1 gluten-free flour. We have not tested this recipe with dairy-free butter. This recipe is suitable for a vegetarian.
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If you make these mini skillet cookies, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Gooey Chocolate Chip Mini Cookie Skillet
Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup brown sugar
- ⅓ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour (or 1 to 1 gluten free flour if needed)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt + more for sprinkling on top
- 1 to 1 ½ cups chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, add the softened butter, brown sugar, and white sugar. Cream together for 2-3 minutes, or until the mixture is light and fluffy.
- Add the egg and vanilla extract to the mixing bowl and blend until just combined.
- In a separate bowl, mix the flour, baking soda, baking powder, and salt. Add the flour mixture to the wet ingredients and mix until just combined.
- Stir the chocolate chips into the cookie dough.
- Press the cookie dough in an even layer in the bottom of the mini cast iron skillet, until the skillet is about ⅔ of the way full. Set the skillets on a cookie sheet and place in the oven for 12-16 minutes, or until the top is golden brown but still slightly gooey. We used a 6.5 inch mini skillet for this recipe. Please note that the bake time will differ depending on the size of cast iron skillet you use.
- Let the skillets cool for 3-5 minutes before adding a scoop of vanilla ice cream on top. Eat with a spoon straight from the skillet. Be careful not to burn yourself on the hot skillets and always transfer them with an oven mitt.
Notes
- If you have leftover cookie dough, you can store the cookie dough in the fridge for up to 3 days. If you plan to use the dough at a later date, place the cookie dough in the freezer for up to 3 months. Thaw the cookie dough overnight in the fridge so it's easy to press in the skillets the next day.
- We used a 6.5 inch mini skillet, but you can make this recipe work for any size cast-iron skillet. Note that you will need to adjust the amount of dough you place in the skillet. There should be enough dough to fill about ⅔ of the skillet. The bake time may differ depending on the size of the skillet.
- Make it gluten free: simply substitute all-purpose flour for gluten-free 1 to 1 flour.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Mini Cookie Skillet." The nutrition is calculated based on 1/14th of the dough and not listed with ice cream.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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