Mini Skillet Cookie

This rich, gooey mini skillet cookie recipe serves 4. When you want a chocolate chip cookie without the work and a large serving, make this.

Ingredients

To make a mini skillet cookie, you'll need the following ingredients. Refer to the recipe card for the full list of ingredients and measurements.

Flour: I use all-purpose flour, which yields a tender, but sturdy skillet cookie. It's the standard flour choice for cookies. I recommend using a scale to measure the flour for precision. If you don't have a scale, spoon the flour into the measuring cup. Then, level it off with a knife to prevent overpacking.

Butter: Melted, unsalted butter is essential. It allows you to control the amount of salt in the cookies. Melted butter makes it easier to mix all the ingredients without a stand mixer.

Sugars: I use cane sugar and light brown sugar. You can substitute both for granulated sugar and any brown sugar at a 1:1 ratio. Since brown sugar has molasses, it adds extra moisture and a caramelized flavor. Cane sugar is essential for sweetness, and brown sugar gives the cookies that soft, gooey center.

Egg yolk: I only use the egg yolk because it makes the cookies rich, chewy, and soft. It's a smaller skillet, so I don't want the cookie to be too watery with the egg whites.

Vanilla extract: It's a flavor enhancer that complements the sweetness of the sugar. The sweet, aromatic notes of vanilla extract also add to the irresistible smell of the mini skillet cookie.

Chocolate: This recipe calls for chocolate chunks, but you can also use chocolate chips or chop up a bar. A high-quality semi-sweet chocolate is ideal because it adds depth of flavor.

Baking soda: It ensures the skillet cookie isn't cakey and helps with browning. Take care not to add more baking soda than needed, as too much can lead to a soapy taste.

Salts: I use kosher salt for the batter and flaky salt as a topping after it bakes. Salt brings out the flavors of the other ingredients. It keeps the skillet cookie from only tasting sweet.

How to Make a Gooey Mini Skillet Cookie

The following are the steps and process images to make a mini skillet cookie. Refer to the recipe card for the complete set of instructions.

1. Mix the butter, sugars, egg yolk, and vanilla extract. Start with the melted butter and sugars. Once those are well-mixed, add the egg yolk and vanilla extract. Stir until everything is combined.

2. Add flour, baking soda, and salt. This is where the batter gets its structure. Add the flour, baking soda, and salt. I like to add the flour gradually to make mixing easier. It helps me get a consistent batter and well-incorporated flour.

3. Fold in chocolate. I like to use chocolate chunks because they melt into gooey chocolate pools. You get more decadent chocolate in every bite of the cookie. I fold in ⅓ cup of chocolate chunks. You can use as much as you prefer. You can also add some on top before baking.

4. Spread batter onto prepared skillet. As you spread the batter, aim to make it as evenly distributed as you can. I use butter to prepare my skillet for baking. You can also use avocado oil or baking spray. You may not need anything if you have a well-seasoned cast-iron skillet. But I still like to use butter to help crisp the edges. Also, you can use any oven-safe skillet if you don't have a cast-iron one.

5. Bake for 20-22 minutes. I have a 6.5-inch cast-iron skillet, and it takes 20 minutes to bake the cookie. If you're using a smaller skillet or ramekin, it may take less time. Keep an eye on it after 12 minutes. Look for golden brown edges and a slightly puffed center. It may not look fully ready, but it'll continue baking while it rests in the skillet. Top it with flaky salt once you remove it from the oven.

Serving Suggestions

A mini skillet cookie with chocolate chunks topped with flaky salt and vanilla ice cream is cookie heaven. It's a failproof way to serve it. If you want to mix up the toppings, the following are several other delicious ways:

• Any ice cream flavor. Chocolate, strawberry, pistachio, salted caramel, and butter pecan are other popular flavors.
• Whipped cream. A lighter substitution for ice cream. I also love how whipped cream melts on a warm skillet cookie.
• Nut butter. Peanut, almond, and cashew butter are delicious as they soften on the cookie. The heat from the skillet cookie makes it easy to spread. It reminds me of the classic bakery-style peanut butter chocolate chip cookie.
• Hot fudge or caramel sauce. Make it decadent by drizzling hot fudge or caramel sauce. The flaky salt makes it even better when you add either of the two.

How to Store

Whether it's raw or baked, this skillet cookie keeps well. If you bake the cookie ahead of time or have leftovers, let it cool completely. Then, cover it with plastic wrap or aluminum foil and store it in an airtight container.

It'll last up to 3 days at room temperature. When you're ready to heat it, reheat it in the oven at 350°F for 5 minutes or in the microwave for 30 seconds.

If you want to save the cookie for longer than 3 days, freezing is the best option. You can freeze the cookie dough raw by wrapping it tightly in plastic wrap. If you baked the cookie, slice it into wedges after it cools. Then, wrap each wedge in plastic wrap and keep them in a freezer-safe container or bag.

The cookie dough and baked wedges will last up to 3 months in the freezer. Allow them to defrost in the refrigerator overnight, then reheat and enjoy.

Variations

You can make a mini skillet cookie in so many ways. Chocolate is a classic add-in, but mix it up to keep it fun. The following are different variations to try.

Swap the chocolate. Try dark, milk, or white chocolate to change the flavor. Another popular option is to use butterscotch chips.

Add chopped nuts. Hazelnuts, almonds, pecans, walnuts, and macadamia nuts are perfect for adding nuttiness. My favorite way to add them is to toast the nuts to enhance their flavor. Then, I chop them into small pieces and mix them into the dough. Make sure they're well-distributed.

Make it minty. Chop chocolate mint sandwiches and mix them in the dough for a refreshing flavor.

Mix in sprinkles. Make it fun by adding sprinkles. Rainbow sprinkles are my favorite for visual appeal. It's also perfect for celebrations and holidays.

Brown the butter. It adds a rich, deep, nutty flavor that levels up the skillet cookie. To brown butter, cut the butter into evenly-sized pieces. Then, place the butter in a pan over medium heat. Stir continuously to prevent it from burning. In about 5 minutes, it'll be golden brown and ready. Pour it into a heatproof bowl immediately so it doesn't burn.

Frequently Asked Questions

How do you make a skillet cookie for two?

You can make a skillet cookie for two by using the mini recipe in a skillet that's 8 inches or smaller. It consists of unsalted butter, light brown and cane sugar, an egg yolk, vanilla extract, flour, salt, and chocolate chips or chunks. I use a 6.5-inch cast-iron skillet to bake it.

What are common skillet cookie mistakes?

The most common skillet cookie mistakes include using too much flour, making it crumbly, not prepping the skillet, causing the cookie to stick, and not using baking soda, which is essential for lift.

How do you know when a skillet cookie is done?

A skillet cookie is done when the edges are golden brown and set. The center will still be soft, and a toothpick will come out clean. A few moist crumbs are fine because the cookie will continue baking in the hot skillet when you take it out of the oven.

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