Gooey Chocolate Chip Mini Cookie Skillet
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!
Servings: 2
Calories: 217kcal
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
Serving: 0.5skillet | Calories: 217kcal | Carbohydrates: 31.8g | Protein: 2.2g | Fat: 10.1g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 30.7mg | Sodium: 145.2mg | Potassium: 31.8mg | Fiber: 0.7g | Sugar: 20.2g
