This mini skillet cookie is warm, gooey, buttery and melt in your mouth delicious! It has the perfect flavors and textures. The edges are chewy while the center is gooey. This easy 15 minute dessert is great for any occasion!

Mini skillet cookie with chocolate chips.

Why You’ll Love This Recipe

  • This recipe takes only 15 minutes to make.
  • It is made with only pantry staples.
  • This mini skillet cookie is easier than making cookies.
  • It has chewy edges and a soft gooey center.
  • No need to wait for the recipe to cool. Dig in immediately!
  • Great served with ice cream, whipped cream, or hot fudge sauce.
  • I used gluten free flour to keep this recipe both gluten free and nut free.
  • This recipe is fun for Valentine’s Day, Christmas, birthdays, and more.
  • Check out this Paleo Chocolate Chip Cookie Skillet for a similar dessert!

Ingredients & Substitutions

These are the main ingredients and substitutions for mini skillet cookie. Scroll down to the recipe card for full ingredients list and instructions.

Use melted butter, not softened butter. I recommend melting butter in the skillet that you are planning to bake the cookie in. That way, the butter is melted and the skillet is greased. Then, pour melted butter in a measuring cup and continue on with recipe. For dairy free, use coconut oil.

Both granulated sugar and brown sugar add the sweetness. Both regular and light brown sugar work well. For a deeper molasses flavor, use regular brown sugar.

The egg helps bind everything together. I have not tried making this eggless. I have previously had success with using applesauce in place of eggs. Check out these Eggless Chocolate Chip Cookies for more tips and tricks.

A teaspoon of vanilla extract adds a delicious warm homemade flavor.

Both gluten free 1 to 1 flour and all purpose flour work. I do not recommend using any other flours.

Baking soda helps leaven the cookie slightly.

A pinch of sea salt adds a great salty touch. Feel free to omit if using salted butter.

Measure chocolate chips with your heart. Add as many or as few as you like. Alternatively, use chocolate chunks or mini chocolate chips.

Butter, flour and sugars.

Taste & Texture

This mini skillet cookie tastes like a classic chocolate chip cookie! It is sweet, buttery and flavorful. The main flavors come from the butter, brown sugar and chocolate chips.

The edges are slightly chewy. In addition, the middle is gooey and soft.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Grease a 6 inch nonstick skillet with nonstick spray or melted butter.

Mini skillet with butter.

Step 2

In a mixing bowl, add melted butter, granulated sugar, and brown sugar. Mix to combine.

Melted butter with brown sugar in bowl.

Step 3

Then, add in egg and vanilla extract. Mix to combine.

Caramelized sugar in bowl.

Step 4

Add in flour, baking soda and sea salt. Then, stir until combined.

Creamy cookie dough in bowl.

Step 5

Then, fold in chocolate chips.

Greasy chocolate chip cookie dough.

Step 6

Spread cookie dough into an even layer in the greased skillet. Garnish with extra chocolate chips or sea salt if desired.

Cookie in mini skillet.

Step 7

Bake for 10 to 12 minutes.

Baked skillet cookie.

Step 8

Finally, remove mini skillet cookie from oven. Dig in immediately for a warm and gooey cookie, or allow cookie to cool.

Expert Tips & Tricks

Use melted butter.

Melt butter in the skillet. That way, the butter gets melted and the skillet becomes greased.

Spread the cookie dough into an even layer in the greased skillet.

Both gluten free 1 to 1 flour and all purpose flour work well.

For a little extra flavor, top with extra sea salt and chocolate chips before baking.

Bake only 10 to 12 minutes.

The mini skillet cookie will look very soft and gooey when it comes out of the oven. It will slightly solidify as it cools down.

Gooey mini cookie skillet.

Flavor Variations & Add Ins

Consider these fun flavor additions to your mini skillet cookie.

Add in M&Ms to the batter.

Use chopped chocolate chunks.

Use mini chocolate chips.

Replace regular chocolate chips with white chocolate chips.

Add in chopped pecans or walnuts.

Add in a pinch of cinnamon.

Top with ice cream, whipped cream or hot fudge sauce.

Add in crushed Oreos.

How to Serve & Store

Serve hot and fresh from the oven. This cookie is delicious served warm.

Top with vanilla or chocolate ice cream. This creates a delicious hot and cold sensation!

Additionally, top with whipped cream or chocolate sauce.

Store leftovers covered at room temperature for up to 3 days.

Frequently Asked Questions

What size skillet should I use?

Use a 6 inch skillet for this recipe. Use an oven safe skillet.

Can I use a cast iron skillet?

Sure! Cast iron skillets are great for this recipe.

Is this the same as a pizza cookie?

Yes, this is the same thing as a pizza cookie.

Can I make it dairy free?

Sure! Use coconut oil instead of butter. Additionally, use dairy free chocolate chips.

Bowl of cookies.

You May Also Like

If you make this mini skillet cookie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Mini skillet cookie with chocolate chips.

Get the Recipe: Mini Skillet Cookie

This mini skillet cookie is gooey, easy and so delicious! It has chewy golden edges and a soft warm center. This quick and easy dessert is totally crave worthy!
5 from 17 votes

Ingredients

  • 6 tbsp melted butter
  • ¼ cup granulated sugar
  • ½ cup brown sugar, tightly packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup flour, gluten free 1 to 1 or all purpose
  • ½ tsp baking soda
  • pinch sea salt
  • ½ cup chocolate chips

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Grease a 6 inch nonstick skillet with nonstick spray or melted butter.
  • In a mixing bowl, add melted butter, granulated sugar, and brown sugar. Mix to combine.
  • Then, add in egg and vanilla extract. Mix to combine.
  • Add in flour, baking soda and sea salt. Stir until combined.
  • Then, fold in chocolate chips.
  • Spread cookie dough into an even layer in the greased skillet. Garnish with extra chocolate chips or sea salt if desired.
  • Bake for 10 to 12 minutes. Only 10 minutes yield a nice gooey result!
  • Finally, remove from oven. Dig in immediately for a warm and gooey cookie, or allow cookie to cool.

Notes

  • I like to melt the butter in the skillet I am going to bake the cookie in.  Then, the skillet is already greased with butter residue.
  • I used a 6 inch nonstick oven safe skillet.
  • I used gluten free 1 to 1 flour.  All purpose flour can be used too.
  • For a super gooey cookie as seen in the photos, bake for only 10 minutes.
  • This cookie is great warm from the oven!  Or, feel free to allow the cookie to cool before digging in.
  • Store leftovers covered for up to 3 days.
Calories: 533kcal, Carbohydrates: 77g, Protein: 4g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 288mg, Potassium: 84mg, Fiber: 2g, Sugar: 39g, Vitamin A: 554IU, Calcium: 36mg, Iron: 3mg

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