1 Irresistible Mini Chocolate Chip Skillet Cookie Recipe You Need Now

There’s something magical about pulling a warm, gooey chocolate chip cookie from the oven – especially when it’s baked in a mini skillet just for you (or to share, if you’re feeling generous). My mini chocolate chip skillet cookie became our family’s favorite impromptu dessert after I first made it for my daughter’s sleepover. The girls went wild when I placed that sizzling little skillet in the middle of the table with a scoop of vanilla ice cream melting on top. Now it’s my go-to when friends drop by unexpectedly or when I need a quick chocolate fix. The best part? You probably have all the ingredients in your pantry right now, and it comes together faster than ordering takeout!

Why You’ll Love This Mini Chocolate Chip Skillet Cookie

This little skillet cookie has stolen more hearts at my kitchen table than I can count—and it’s not hard to see why!

Quick and Easy

From pantry to oven in 10 minutes flat—that’s my kind of dessert! No fancy techniques, no waiting for butter to soften (we’re using melted butter, friends!), just dump, stir and bake. Even my teenager can whip this up between homework assignments when that sweet tooth hits.

Perfect for Sharing

There’s something so cozy about gathering around a warm skillet with spoons at the ready. The mini size means you won’t have leftovers tempting you all week—just enough for two lovebirds or a sweet solo treat with extra for breakfast (no judgment here!).

Gooey and Delicious

That magical moment when your spoon breaks through the crisp edges into the molten chocolate center? Absolute perfection. The mini chocolate chips create little bursts of melty goodness in every bite. Pro tip: Pull it from the oven when the center still looks slightly underdone—that’s when the magic happens!

Ingredients for Mini Chocolate Chip Skillet Cookie

Here’s the beautiful part – you likely have everything you need right in your kitchen already! These simple ingredients transform into something spectacular in that little skillet. I’ll never forget the time I made this with my niece using “just whatever was in the pantry” and it still turned out heavenly. That’s the magic of this recipe!

• 1/2 cup all-purpose flour – Spoon it lightly into your measuring cup and level it off for perfect results
• 1/4 tsp baking soda – The secret leavening agent that gives just the right lift
• 1/4 tsp salt – Trust me, you need this to balance all that sweetness
• 1/4 cup unsalted butter, melted – I microwave mine in 15-second bursts until just liquid
• 1/4 cup brown sugar – Pack it firmly into your measuring cup for that rich molasses flavor
• 2 tbsp granulated sugar – For that perfect crisp edge we all crave
• 1/2 tsp vanilla extract – The good stuff makes a difference here!
• 1 large egg yolk – Save the white for breakfast tomorrow – we only need the rich yolk
• 1/4 cup mini chocolate chips – Regular chips work too, but minis give better distribution in this small batch

Equipment You’ll Need

You won’t need any fancy gadgets for this mini masterpiece – just a few basics that most home cooks already have. My trusty 6-inch cast-iron skillet is the real MVP here (that perfect heat distribution makes all the difference!). Round up these kitchen essentials:

• 6-inch cast-iron skillet – The star of the show! Mine’s well-seasoned and practically lives on my stovetop
• 2 mixing bowls – One for dry ingredients, one for wet – I like to use my favorite ceramic ones
• Whisk – A simple wire whisk works perfectly for blending everything together
• Spatula – For scraping every last bit of that delicious dough into the skillet
• Measuring cups/spoons – Because eyeballing it never works as well as we hope!

That’s it! No stand mixer, no special tools – just good old-fashioned cookie making at its simplest and most delicious.

How to Make Mini Chocolate Chip Skillet Cookie

Alright, let’s get this mini masterpiece into the oven! I’ve made this cookie more times than I can count (much to my family’s delight), and I’ve learned a few tricks along the way. Follow these steps for skillet cookie perfection every time.

Preheat and Prep

First things first – crank that oven to 350°F (175°C). While it’s heating up, grab your trusty 6-inch skillet and give it a quick grease with butter or non-stick spray. I like to use the butter wrapper from my melted butter – waste not, right? This ensures your cookie will slide right out when you’re ready to dig in.

Mix Dry Ingredients

In your smaller mixing bowl, whisk together the flour, baking soda, and salt. Don’t skip the whisking! I learned the hard way that clumps of baking soda make for bitter bites. Just 30 seconds of whisking gives you that perfect, lump-free blend that’ll make your cookie rise evenly.

Combine Wet Ingredients

In your larger bowl, mix the melted butter (not too hot!), brown sugar, and granulated sugar until they look like caramel sauce. Then stir in the vanilla and egg yolk. The yolk alone makes the cookie extra rich without making it cakey. Pro tip: Let your melted butter cool slightly so it doesn’t cook the egg!

Fold and Bake

Now the magic happens! Gradually add your dry ingredients to the wet mixture, folding gently until just combined. Overmixing makes tough cookies – we want tender! Fold in those mini chocolate chips last (I usually sneak a few extra in because… why not?). Press the dough evenly into your prepared skillet – it’ll look thin, but trust me, it puffs up beautifully. Bake for 12-15 minutes until the edges are golden but the center still looks slightly underdone. That’s when you know it’ll be perfectly gooey inside!

Let it cool for just 5 minutes (if you can wait that long) before diving in with spoons. The smell alone will have everyone gathered around your kitchen in no time!

Tips for the Perfect Mini Chocolate Chip Skillet Cookie

After making this little beauty countless times (my neighbors now magically appear when they smell it baking), I’ve picked up some foolproof tricks for cookie perfection. First – always use that cast-iron skillet if you have one! The even heat gives you that dreamy combination of crisp edges and molten center. My second secret? Letting the dough rest in the fridge for 30 minutes if you can wait – it deepens the flavors and gives you extra chewy texture. And here’s my favorite tip – toss a handful of flaky sea salt on top right after baking. The sweet-salty contrast will make your taste buds sing! For more general baking tips, check out this guide on how to bake perfect cookies.

Oh, and never skip the ice cream! That melty vanilla puddle in the center turns this from a cookie into an experience. If you’re feeling fancy, drizzle some warm caramel or sprinkle chopped toasted nuts over the top before serving. The skillet stays warm forever, so you’ve got plenty of time to enjoy every last gooey bite.

Variations and Substitutions

Oh, the possibilities with this little skillet cookie! I love playing around with different mix-ins – it’s like creating a new dessert every time. Swap those mini chocolate chips for white chocolate or butterscotch chips when you’re feeling fancy. My husband goes wild when I add chopped toasted pecans (about 2 tablespoons does the trick). Out of brown sugar? Use all granulated – your cookie will be slightly crisper but still delicious. For a fun twist, press a few Rolos or peanut butter cups into the dough before baking – the molten surprise in the center is pure joy!

Serving Suggestions

Oh, the fun part – dressing up this warm little beauty! My absolute must? A big scoop of vanilla ice cream melting right into that gooey center – the hot-cold contrast is pure magic. For extra pizzazz, drizzle with warm caramel or chocolate sauce, or top with whipped cream and fresh berries. Feeling fancy? Sprinkle with flaky sea salt right before serving – it makes all the flavors pop! And don’t forget the spoons – this cookie begs to be shared straight from the skillet. If you are looking for other fun dessert ideas, check out this easy candy cane bark recipe.

Storage and Reheating

Okay, let’s be real – leftovers are rare with this skillet cookie (it disappears fast in my house!). But if you somehow have some left, here’s how to keep it tasting fresh. Cover the cooled skillet tightly with foil and it’ll stay good at room temperature for about 2 days. Want that just-baked warmth? Pop it in a 300°F oven for 5 minutes – the edges crisp right back up while the center stays gloriously gooey. For longer storage, wrap individual slices in plastic and freeze for up to a month. Just reheat straight from frozen – no thawing needed!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in this delightful little skillet cookie (because let’s be honest – we’re all curious about the damage!). A half-cookie serving comes in around 320 calories, with 16g of fat (10g saturated – blame that glorious butter!), 42g carbs, and 3g protein. Sugar content sits at about 22g per serving – but hey, life’s short! Remember, these numbers can vary based on your exact ingredients and how generous you are with those chocolate chips (no judgment here!).

Frequently Asked Questions

Can I use a regular-sized skillet instead?
Absolutely! A 10-inch skillet works fine – just double the recipe and add a few extra minutes to the bake time. Keep an eye on it though, as larger skillets can cook faster around the edges. My friend Sarah makes it this way for her big family, and they scrape the skillet clean every time!

Can I freeze the cookie dough?
You bet! I always keep a batch of this dough in my freezer for emergency cookie cravings. Just press it into a freezer-safe container and it’ll keep for about 3 months. When the mood strikes, let it thaw slightly while your oven preheats, then bake as usual – maybe add an extra minute or two. For more make-ahead dessert ideas, see this guide on DIY cookie mix in a jar recipe.

What if I don’t have mini chocolate chips?
No worries! Regular chocolate chips work great – just chop them roughly so they distribute evenly. My kids actually prefer when I use chocolate chunks because they get those big melty pockets. You could even break up a chocolate bar for a more rustic look.

Why only the egg yolk?
That golden yolk gives richness without making the cookie cakey. I save the whites for omelets the next morning. But if you’re in a pinch, you can use a whole egg – your cookie might be slightly puffier, but still delicious!

Can I make this without a cast-iron skillet?
Of course! Any oven-safe 6-inch baking dish will do. I’ve used small cake pans and even oven-safe ramekins when my skillet was dirty. Just keep an eye on the baking time as different materials conduct heat differently.

Share Your Mini Chocolate Chip Skillet Cookie

Nothing makes me happier than seeing your skillet cookie creations! Snap a photo of that gooey masterpiece (especially with that melty ice cream scoop on top) and tag me on Instagram – I’ll feature my favorites! And if you tweaked the recipe, tell me all about it in the comments. Did you add nuts? Try different chocolate? I want to hear every delicious detail!

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