Mini Skillet Cookie Recipe: 5 Easy, Epic Options!

This mini skillet cookie recipe is quite honestly the perfect dessert. A delicious chocolate cookie with melty chocolate chunks, topped off with a scoop of ice cream, there’s really nothing better. But best of all, this incredible recipe bakes in less than 15 minutes, so there’s no time at all between you and your cravings.

Is there anything better than a warm cookie fresh from the oven? No, I don’t think so… unless maybe it’s huge and gooey and topped with ice cream! This triple chocolate mini skillet cookie is so delicious that it should be illegal. This giant, gooey chocolate cookie is loaded with both melty white chocolate and regular chocolate chunks, bakes in under 15 minutes, and is the perfect size to serve 2-4 people. (or don’t share, I’m not judging)

This is an easy dessert that can be prepared in just 5 minutes in one bowl so there’s minimal dishes, minimal time, and maximum enjoyment out of this one recipe. Today I’m going to show you how to make a triple chocolate mini skillet cookie recipe, but don’t worry! I’m also sharing 4 more amazing recipes down below so you have all kinds of options to satisfy any craving.

WHAT IS A SKILLET COOKIE?

Also called a pizookie, a skillet cookie is essentially a giant cookie that’s been baked in a cast iron pan. It’s usually pretty gooey in the center, eaten right out of the pan, and topped with vanilla ice cream.

WHY DO I NEED A CAST IRON SKILLET?

There’s a lot of reasons to own and use a cast iron skillet for regular cooking purposes, but for this recipe in particular there’s a few reasons you want to bake in one.

1. It’s oven safe. Not every pan is oven safe, and if it’s not labeled as ok to go in the oven, you could actually ruin your pan, or worse get sick from toxic fumes released because of high heat exposure. (I am talking about extreme high heat for an extended time though, but please note this is my own research NOT medical advice)
2. It bakes evenly. I find that cast iron pans cook food much more evenly and hold their heat very well
3. You get a nice crisp on the outside. There’s nothing better than breaking through that nice, lightly crisp exterior and breaking into a gooey cookie center

INGREDIENTS YOU’LL NEED

• Butter: I always use room temperature, salted butter in my cookie recipes
• Brown sugar: I like using Purecane’s Brown Sugar sweetener because it’s sugar free, but regular brown sugar works well too
• Egg yolk: You only need 1 egg yolk, so save the egg white for breading chicken or add to scrambled eggs
• Flour: I made mine with regular all purpose flour, I DID NOT have success making this with gluten free flour, it was too dry
• Cocoa powder: Hershey’s unsweetened cocoa powder is my favorite kind
• Baking soda
• Chocolate chips: I used a mix of mini semi-sweet chocolate chips and white chocolate chips

HOW TO MAKE A MINI SKILLET COOKIE

1. Preheat your oven to 350 degrees F and spray a 6 1/2 inch skillet with cooking spray
2. In a large bowl, combine room temperature butter, brown sugar, and an egg yolk with an electric mixer or wooden spoon
3. Next, add the dry ingredients into the wet ingredients and mix until there are no traces of flour
4. Fold in the chocolate chips, then dump the cookie dough into your prepared skillet
5. Use your fingers to press it into an even layer, and bake for 11-13 minutes
6. Carefully take the gooey cookie out of the oven, let it rest for 5 minutes, then top with a scoop of ice cream and dive in

MORE MINI SKILLET COOKIES!

Toppings:

• Whipped cream
• Caramel sauce
• Chocolate ice cream
• Hot fudge sauce
• Mix in any type of chocolate chip you like

Variations: I’ll list the ingredients below, and just follow the directions listed in the recipe card

Chocolate chip skillet cookie: serves 4

1. 4 tablespoons room temperature butter
2. 1/3 cup brown sugar
3. 2 tablespoons white sugar
4. 1/2 teaspoon vanilla extract
5. 1 egg yolk
6. 1/2 cup flour
7. 1/4 teaspoon baking soda
8. 1/4 cup chocolate chips

Peanut butter skillet cookie: serves 4

1. 4 tablespoons room temperature butter
2. 2 tablespoons creamy peanut butter
3. 1/3 cup brown sugar
4. 1 egg yolk
5. 1/2 cup + 1 tablespoon flour
6. 1/4 teaspoon baking soda
7. 1/4 cup peanut butter chips

S’mores skillet cookie: serves 4

1. 4 tablespoons room temperature butter
2. 1/3 cup brown sugar
3. 1 egg yolk
4. 1/2 cup flour
5. 2 tablespoons cocoa powder
6. 1/4 teaspoon baking soda
7. 1/4 cup roughly crushed graham crackers
8. 1/4 cup chocolate chips or chopped milk chocolate bar
9. 1/4 cup mini marshmallows

Funfetti skillet cookie: serves 4

1. 4 tablespoons room temperature butter
2. 1/2 cup white sugar
3. 1 teaspoon vanilla extract
4. 1 egg yolk
5. 1/2 cup flour
6. 1/4 teaspoon baking soda
7. 3 tablespoons rainbow sprinkles

HOW TO SERVE A MINI SKILLET COOKIE

When your cookie is done baking, carefully pull it out of the oven and place onto a wire rack. Let it cool for 5 minutes, then top with a scoop or two of vanilla ice cream and dig right into the pan with spoons.

(this is the type of dessert you share with family, close friends, or not at all!)

EXPERT TIPS

• Use salted butter
• Grease your cast iron pan
• Don’t overmix your cookie dough
• Substitute the brown sugar with coconut sugar
• Don’t overbake– the cookie will look underdone, but the cast iron hold heat and there will be residual cooking
• Let it rest for a few minutes
• Store leftovers in an airtight container for 2-3 days

FAQs

Can I make this ahead of time?

The dessert is best eaten fresh from the oven when it’s still warm. You can, however, make the dough ahead of time and store it in the fridge until you’re ready to eat. Just adjust the baking time to 13-14 minutes since it’ll be cold.

How to I store leftovers?

This isn’t really a great “leftover” recipe, but if you do have leftover, pop the cookie out of the cast-iron skillet and store in an airtight container on the counter for 2-3 days.

What’s the best way to reheat?

I recommend popping it out of the skillet and heating it up in bowl in the microwave for 20-30 seconds. It may dry out a bit, but just add a couple scoops of vanilla ice cream and you’ll be good 😉

Can I make this vegan?

Unfortunately not, the egg yolk is a pretty crucial part of the recipe in order to get that super gooey texture.

Is this the same as a pizookie?

Yes, mini cookie skillet, pizookie, same thing just a different name!

Can I use store bought cookie dough?

Absolutely! This is a great time saving idea, just use your fingers to press the dough into an even layer and bake as directed. I recommend either Sweet Loren’s for a gluten free option, or Tollhouse for a classic gooey chocolate chip cookie.

Am I able to double the recipe?

I haven’t tried it, but I don’t see why not! If you’re doubling, I suggest making it in a 12 inch pan or a few small ones. (like 5-6 3 inch skillets)

Did you make this incredible triple chocolate mini skillet cookie recipe or any of the other 4 options? If you did, I would greatly appreciate you leaving a comment and star rating down below. Additionally, you can follow me on Instagram and tag me if you make this or any other of my easy dessert recipes!

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