Mini Skillet Cookie
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! For the larger version, try this Pizookie Recipe!
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.
- Try this Chocolate Chip Cookie Pie too!
- 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.
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.
Step 2
In a mixing bowl, add melted butter, granulated sugar, and brown sugar. Mix to combine.
Step 3
Then, add in egg and vanilla extract. Mix to combine.
Step 4
Add in flour, baking soda and sea salt. Then, stir until combined.
Step 5
Then, fold in chocolate chips.
Step 6
Spread cookie dough into an even layer in the greased skillet. Garnish with extra chocolate chips or sea salt if desired.
Step 7
Bake for 10 to 12 minutes.
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.
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
Use a 6 inch skillet for this recipe. Use an oven safe skillet.
Sure! Cast iron skillets are great for this recipe.
Yes, this is the same thing as a pizza cookie.
Sure! Use coconut oil instead of butter. Additionally, use dairy free chocolate chips.
You May Also Like
- Small Batch Chocolate Chip Cookies
- Paleo Brownie Skillet
- Almond Flour Cookies
- Keto Chocolate Chip Cookies
- Levain Bakery Chocolate Chip Cookies
If you make this mini skillet cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Mini Skillet Cookie
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.
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58 Comments on “Mini Skillet Cookie”
Wow! I made this last night and it was all I could to not to eat every last bite. Truly delicious and not too sweet.
I made it gluten free by using 1/3 cup oat flour and 2/3 cup all purpose gf flour. I also replaced the regular sugar (kept the brown sugar) with coconut sugar and it was totally tasty. I don’t have a 6″ skillet so I was planning on using a 6″ pie dish but when I put the dough into it, it was filled to the very top. I was scared it would over flow so I used coconut oil to grease my 8″ All Clad stainless steel skillet and transferred the dough over. I cooked it for 16 minutes at 325 in my convection over (I usually turn down the temp 25 degrees when using convection). I thought it might be under cooked when I took it out as it still had a little jiggle to it, but it firmed up a bit as it cooled just as Addison said it would. The edges were crunchy, the top was crisp and the middle was oh so gooey. I LOVED it and so did my husband. It also came together so quickly. I know I will be making this again very soon. We only ate half so I put the other half in a glass dish to heat up tonight for dessert. I can’t wait to eat it again! Thank you Addison for a great recipe!
Wow, Brittany! This made my whole day. Thank you for your enthusiasm! I am thrilled you and your husband enjoyed this skillet cookie. Thank you so much again!
Hi 🙂 anxiously waiting to try this, hopefully tonight! However, I have every ingredient except for the brown sugar, can I use coconut sugar instead of both the other sugars? Thank you, sooo excited to try
Hi! Yes, you can use coconut sugar instead of the other sugars. The color may be darker but the taste and texture should still be great. Enjoy!
Can you use brown sugar for both sugars if you don’t have granulated sugar ?
Yes, that will work. The color will be slightly darker and the taste a little more like caramel. It will be delicious!
Mine never only takes 12 min. It takes more like 30. I still love the recipe.!
Good to know, thank you for the feedback!
Can you use a cast iron skillet?
Yes! Just make sure it’s about 6 inches in diameter. Enjoy!
Can I use a 6 inch pie pan instead of skillet? If so, any adjustments? Thank you
Hi! I think that should work fine without any adjustments needed. Please let me know how it goes!
This was SO good! I used all purpose flour & I doubled the recipe to fit my 12″ cast iron skillet, and I ended up baking it for 15-16 minutes and it was perfect! The whole family enjoyed this 🙂
Hi Jenna! I am so happy you enjoyed this skillet cookie. I will have to try doubling it!
Obsessed with this idea!
Thank you, Jacqui!
An amazing dessert! So easy to make and super tasty and comforting.
Hi Lior! Thank you so much for your review. I am so glad you enjoyed this skillet cookie!
Can you use a 6 inch pie pan??
That should work!