This mini skillet chocolate chip cookie is the perfect dessert when you want to make a limited amount of something sweet to finish the meal.
This cookie for two is also a romantic way of ending a meal or simply enjoying a snack with the person you love.
Chances are, you’ll have a little left over, but it’s always fun to enjoy your favorite dessert the next day.
We enjoy eating ours with a couple of scoops of vanilla ice cream.
You’ll love the fact that this is an easy recipe to follow. There aren’t any hard-to-find ingredients. In fact, you might even have most of the ingredients in your pantry for this easy dessert.
If you have to be gluten-free, you can use a gluten-free flour. All of the other ingredients should be safe, unless you have other food allergies or sensitivities.
Mini Skillet Cookie Recipe
A mini skillet cookie recipe is typically easy to follow, and it’s the perfect size when you don’t want dozens of individual cookies to tempt you later.
Small cast iron skillets come in several sizes, including a 6-inch skillet, 7-inch skillet, or 8-inch skillet. I used an 8-inch skillet for this recipe. I’m working on my collection of mini cast iron skillets because they do such a good job of making food taste better.
If you want a bigger cookie to serve more people, you can use a large skillet. In fact, the skillet size doesn’t really matter when it comes to flavor.
And don’t limit yourself to chocolate chip cookies. You can make any flavor you like by cutting the recipe down to two or three servings.
Here are some other recipes that you can cut down to make mini skillet cookies:
Flourless Peanut Butter Cookie – Although these cookies are gluten-free, everyone will love them because they melt in your mouth.
Butterscotch Pecan Cookie – Butterscotch lovers can’t seem to get enough of these yummy cookies. Make them in a mini skillet for a crispy outer cookie with a soft center.
Pecan Brownie Cookie – Pull this out of the oven to enjoy a warm cookie with a delightful gooey center. You’ll get plenty of crunch from the pecans.
Most of these are the same ingredients you’d use to make traditional cookies. You probably even have many of them on hand.
Here’s what you’ll need to make a mini skillet chocolate chip cookie:
- All-purpose flour (regular or gluten-free)
- Brown sugar
- Granulated sugar
- Softened butter
- Egg yolk
- Vanilla extract
- Baking soda
- Chocolate chips (semi-sweet or milk chocolate)
After you make this with chocolate chips, try it with other flavors, such as butterscotch chips, caramel nibs, or peanut butter chips. If you like a more powerful chocolate flavor, use large chocolate chunks instead of chips.
You can also try pressing chocolate candies into the center. For example, if you enjoy a gooey caramel texture, do this with Rolos.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
Prepare to Bake
Before you start mixing the ingredients, gather everything to make sure you have what you need. You don’t want to get halfway through the process, only to discover that you’re out of something that’s essential.
In addition to the ingredients, you’ll need a large bowl for the wet ingredients, a medium bowl for the flour mixture, and a small bowl to beat the egg. And of course, you’ll need your mini skillet to make this easy dessert.
Preheat your oven to 350 degrees F. Spray the bottom of your skillet with nonstick cooking spray or coat it with a very small amount of oil. However, if your skillet is seasoned well enough, you may be able to skip this step.
How to Make Mini Skillet Chocolate Chip Cookies
I like to put the skillet in the oven so it can get hot before adding the cookie dough. However, this isn’t necessary.
Now it’s time to start making your cookie. First, combine the softened butter, brown sugar, and granulated sugar in the large bowl. Stir until it’s well mixed.
Secondly, combine the egg yolk and vanilla in a small bow. Beat with a fork until they’re well mixed. Pour the beaten yolk into the butter and sugar mixture.
Next, combine the flour, baking soda, and salt in a medium-size bowl. Mix all of these dry ingredients well, and them pour them into the bowl with the wet ingredients. Stir well.
Fold in the chocolate chips, taking care to evenly distribute them throughout the cookie dough. If you’ve put the skillet in the oven, carefully take it out and place it on a heat-protected surface.
Scoop the cookie dough into the skillet and smooth out the top to make it even.
Since I heated the skillet first, some of the chocolate chips melted into the rest of the dough. I love when that happens!
Place the skillet back in the oven and bake for about 15 minutes. The baking time will be about a minute or two longer if you use a smaller skillet because it will be thicker.
Your cookie is done when the top is golden brown and the cookie has crispy edges. Keep in mind that ovens cook differently, so you may need to adjust the bake time.
Allow the cookie to cool for 5-10 minutes before serving. You can wait longer, but around here, we love warm cookies, fresh from the oven.
How to Serve a Mini Skillet Chocolate Chip Cookie
You can simply slice the cookie and serve it as-is. It’s delicious without anything else, but it’s also fun to add more yumminess.
My favorite way to serve one of these delicious mini skillet chocolate chip cookies is with a scoop of ice cream plopped smack dab in the middle.
You can also drizzle chocolate or caramel sauce over the top. You’ll lose control over all of your willpower as you watch the sauce ooze over the warm cookie. Mmm, so good!
Other ways to enjoy this is to press miniature peanut butter cups into the cookie or adding whipped cream with more semi-sweet chocolate chips or sprinkles. A scoop of vanilla ice cream and hot fudge sauce are good too. Actually, any sweet topping is good on gooey chocolate chip cookie.
If you want giant cookies, use larger skillets. Any size will work, which is why it’s fun to have a variety of sizes of cast iron skillets.
Cast Iron Skillet
A cast iron skillet is a must-have in my opinion. Although you can get by without one, once you cook in cast iron, you’ll want to continue. If you’re looking for an oven-safe skillet that you can also use on the stovetop, cast iron is perfect.
I like the fact that an iron skillet holds the temperature. So food doesn’t cool as quickly as it would if you made it in a different type of skillet.
Also, certain foods are simply better when made in cast iron, such as this yummy southern-style cornbread and of course these cookies for two.
I have a variety of sizes of cast iron skillets. In addition to the mini skillets, I like having a big one to make one-pan meals. Then I have a medium-size skillet for biscuits, cakes, and cornbread.
When you want to cook a big pot of stew or soup, you’ll love one of the enamel coated Dutch ovens. Another great cast iron cookware item is an enameled casserole pan that can also serve as a skillet.
More Amazing Recipes
Around here, we enjoy food that tastes good, is fairly easy to make, and doesn’t take too long to clean up afterward. These crispy air fryer chicken thighs fit that description perfectly.
Here are more delicious recipes you’ll love:
Peanut Butter Mug Cake – You mix, cook, and eat this in one dish, so cleanup is a breeze. And the flavor is out-of-this-world delicious for peanut butter lovers.
Cinnamon Raisin Granola – This homemade cereal is much more delicious than store-bought granola, and it costs a fraction of the price.
Homemade Honey Mustard Dressing – Whether you need something to drizzle over your salad or dip your vegetables, this yummy dressing packs a powerful punch of flavor.
- 1/2 cup of flour (regular or gluten-free)
- 1/4 cup of brown sugar
- 2 tablespoons of granulated sugar
- 1/4 cup of butter (softened)
- 1 egg yolk
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of baking soda
- Pinch of salt
- 1/2 cup of chocolate chips (semi-sweet or milk chocolate)
- Preheat your oven to 350 degrees F. Spray a 7-8 inch cast iron skillet with nonstick cooking spray.
- Combine the butter, brown sugar, and granulated sugar in a large bowl and stir until well mixed.
- Beat the egg and vanilla in a small bowl and add to the butter and sugar mixture. Add the salt and mix well.
- Combine the dry ingredients—the flour, baking soda, and salt—in a separate bowl. Add this dry mixture to the butter, sugar, and egg mixture.
- Add the chocolate chips and mix until they are evenly distributed in the dough.
- Scoop the dough into the skillet and press into the bottom, all the way to the edge.
- Bake for approximately 15 minutes, until the top is golden brown and the edges of the cookie are crisp.
- Remove from the oven and cool for 10-15 minutes before serving.
You can enjoy this cookie as-is or top it with ice cream, whipped cream, sprinkles, more chocolate chips, hot fudge sauce, caramel syrup, or anything else you like.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 348Total Fat 19gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 77mgSodium 211mgCarbohydrates 44gFiber 2gSugar 29gProtein 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
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