If you haven’t enjoyed a skillet cookie, of any kind really, you are missing out on one of life’s greatest desserts. This recipe is for a mini chocolate chip skillet cookie, not quite personal size – but who am I to challenge your appetite? It’s perfect for sharing with a partner or friends. Once you scoop ice cream onto this, it doesn’t really keep. Hence, I kept this at a relatively small size that feels like a reasonable dessert for two people.
What is a Skillet Cookie?
It is a giant cookie, made in a cast iron skillet resulting in crisp edges and a slightly under-baked center. It is almost always served with vanilla ice cream scooped onto the warm cookie. This creates a gooey, creamy mess that is utterly delicious. It is sometimes called “Pizookie”, a play on the words pizza and cookie. I believe they originated at the restaurant and bar BJ’s, but I’m not completely positive. I think I had one at a Buca di Beppo or some other Italian restaurant, so they have become fairly popular.
The joy of warm cookie right out of the oven, paired with cold ice cream means you probably won’t burn your tongue, and you get a mouthful of heavenly nostalgic dessert flavors. You don’t have to scoop tons of cookies, or wait through batches. You don’t have to chill the dough. This is quick, and easy, perfect for sharing.
I made this “mini size” by using a 6 inch skillet (I have this one). If you have a large 10-12 inch skillet, I would just double the recipe. It’s a smaller cookie, that’s not overly thick. So it will cook quickly but also not feel like the portions are humungous. I think start to finish I had this recipe ready in about 30 minutes. These are adapted from my Brown Butter Chocolate Chip Cookies, however we skip browning the butter and pare down the recipe a little bit for simplicity and speed.
Mini Chocolate Chip Skillet Cookie Key Ingredients
- Butter – Like almost every cookie recipe, we use unsalted butter to control the salt content. It doesn’t matter the temperature, as it’s going to get melted. Usually melted butter can cause cookies to spread too much but when the cookie is being contained in the skillet, it doesn’t matter.
- Egg Yolk – To help keep the cookie chewy and fudgy in the middle we only use the egg yolk.
- Chocolate – I personally chose chopped chocolate over chocolate chips to get more melty pools of chocolate inside the cookie, but chocolate chips would work just as well if you’d like the ease of just pouring from a bag.
Equipment
- 6 inch cast iron skillet
Ingredients
- 56 g Unsalted butter ¼ cup, melted
- 25 g Granulated sugar 2 tbsp
- 42 g Dark brown sugar 3 tbsp packed
- 1 large Egg yolk room temperature
- 1 tsp Vanilla
- ½ tsp Sea salt
- ¼ tsp Baking soda
- 60 g Semi sweet chocolate ¼ cup/2 oz
- Flaky sea salt (optional) for sprinkling
- Vanilla ice cream
Instructions
- Preheat your oven to 350°F, grease your cast iron skillet with butter and set aside.
- In a medium bowl, add your melted butter, granulated and dark brown sugar and whisk together.
- Add egg yolk and vanilla and mix well.
- Add flour, salt, and baking soda and mix into your wet ingredients using a rubber spatula.
- Add your chopped chocolate or chocolate chips and stir to mix throughout.
- Scrape your cookie dough into your greased skillet, and spread to the edges.
- Bake your cookie for 15-18 minutes. The edges will be set and lightly browning, the center may still look slightly underdone.
- Remove from oven and allow to cool for about 5-10 minutes, then add ice cream right to the center. Enjoy directly from the pan!
