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.
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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.
- 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)
- It bakes evenly. I find that cast iron pans cook food much more evenly and hold their heat very well
- 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
- Preheat your oven to 350 degrees F and spray a 6 ½ inch skillet with cooking spray
- In a large bowl, combine room temperature butter, brown sugar, and an egg yolk with an electric mixer or wooden spoon
- Next, add the dry ingredients into the wet ingredients and mix until there are no traces of flour
- Fold in the chocolate chips, then dump the cookie dough into your prepared skillet
- Use your fingers to press it into an even layer, and bake for 11-13 minutes
- 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
- 4 tablespoons room temperature butter
- ⅓ cup brown sugar
- 2 tablespoons white sugar
- ½ teaspoon vanilla extract
- 1 egg yolk
- ½ cup flour
- ¼ teaspoon baking soda
- ¼ cup chocolate chips
Peanut butter skillet cookie: serves 4
- 4 tablespoons room temperature butter
- 2 tablespoons creamy peanut butter
- ⅓ cup brown sugar
- 1 egg yolk
- ½ cup + 1 tablespoon flour
- ¼ teaspoon baking soda
- ¼ cup peanut butter chips
S'mores skillet cookie: serves 4
- 4 tablespoons room temperature butter
- ⅓ cup brown sugar
- 1 egg yolk
- ½ cup flour
- 2 tablespoons cocoa powder
- ¼ teaspoon baking soda
- ¼ cup roughly crushed graham crackers
- ¼ cup chocolate chips or chopped milk chocolate bar
- ¼ cup mini marshmallows
Funfetti skillet cookie: serves 4
- 4 tablespoons room temperature butter
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- ½ cup flour
- ¼ teaspoon baking soda
- 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
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.
This isn't really a great "leftover" recipe, but if you do have leftovers, pop the cookie out of the cast-iron skillet and store in an airtight container on the counter for 2-3 days.
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 😉
Unfortunately not, the egg yolk is a pretty crucial part of the recipe in order to get that super gooey texture.
Yes, mini cookie skillet, pizookie, same thing just a different name!
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.
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!
PrintTriple Chocolate Mini Skillet Cookie Recipe
This triple chocolate skillet cookie is crazy delicious! A giant, gooey chocolate cookie, filled with two kinds of chocolate, and topped with scoops of vanilla ice cream. This easy dessert bakes in under 15 minutes so there's minimal time between you and your cravings.
- Prep Time: 5 Minutes
- Cook Time: 11 Minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Cookie
- Method: Baking
- Cuisine: American
Ingredients
- 6 tablespoons room temperature butter (salted)
- ⅓ cup + 2 tablespoons brown sugar
- 1 egg yolk
- ½ cup all purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking soda
- *optional* ¼ teaspoon cream of tartar
- 2 tablespoons white chocolate chips
- 2 tablespoons semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F and spray a 6 ½ inch skillet with non stick cooking spray
- In a large bowl, combine room temperature butter, brown sugar, and an egg yolk with an electric mixer or wooden spoon
- Next, add the flour, cocoa powder, baking soda, and cream of tartar into the wet ingredients and mix until there are no traces of flour
- Fold in the chocolate chips, then dump the cookie dough into your prepared skillet
- Use your fingers to press it into an even layer, and bake for 11-13 minutes, it should still look gooey
- Carefully take the cookie out of the oven and let it rest for 5 minutes on a wire cooling rack
- Top with a scoop of ice cream and dive in
Notes
- Use salted butter
- Grease your cast iron pan
- Don't overmix your cookie dough
- Substitute the brown sugar with a sugar free version or 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
Keywords: triple chocolate skillet cookie, mini skillet cookie recipe, cookie recipe for two
Mary says
I made the funfetti one.. it was good but definitely needed to cook more.I’ll try cooking for at least 15 minutes next time. We’ve been making a mini skillet cookie every month to celebrate our baby’s monthly milestone birthdays, so I’ll be back to try the other varieties!
Nicole Radcliffe says
Hi Mary!
I'm glad you enjoyed the skillet cookie! I prefer mine to be super gooey which is why I only make for 11-13 minutes. If you would like them more cooked I suggest baking for 15-16 minutes:) Timing will also vary between ovens, so if the top is still shiny you'll want to cook for longer.
Hope you enjoy the over varieties!