These mini chocolate chip skillet cookies have crispy edges, soft gooey centers, and an abundance of melty chocolate chips! The warm skillet cookies are topped with vanilla ice cream for the ultimate date-night treat! They're a fun, easy dessert for any occasion that comes together in just 20 minutes!
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Why You'll Love These Single Serve Chocolate Chip Cookie Skillets!
- Perfect date-night dessert for two!
- Super easy and quick to make!
- Easy to customize with different mix-ins!
- Warm cookie + cold ice cream = perfection
You might also like these brown butter chocolate chip cookies or these chocolate chip cookie dough bites!
Ingredient Notes
You only need a few ingredients to make these mini cast iron chocolate chip cookies!
Brown Butter - My favorite ingredient of all time is brown butter!! Brown butter is just unsalted butter that has been melted and gently cooked to bring out a toasty, nutty flavor. If you've never made brown butter before, you can check out this post with all my tips for how to make brown butter! But if you're trying to keep things simple, you can just use regular unsalted butter in the cookies.
Chocolate Chips - If you like dark chocolate, I highly recommend the Ghirardelli bittersweet chocolate baking chips. The baking chips are slightly larger and flatter than normal chocolate chips and melt beautifully inside your cookies! But just use your favorite chocolate chips!
Flaky Sea Salt - This is completely optional, but I love a little sprinkle of flaky sea salt on top of the skillet cookies!
The complete list of ingredients and amounts is located in the recipe card below.
Variations
These mini skillet cookies are super easy to customize if you don't want plain chocolate chip cookies! Some of my favorite mix-ins include:
- M&M's
- Crushed Oreos
- Mini Reese's cups
- Chopped peanuts or pecans
- Rainbow sprinkles
How to Make Individual Skillet Cookies
Preheat the oven to 350°F and lightly grease you mini cast iron skillets with butter.
In a large bowl with a hand mixer, cream together the softened brown butter, brown sugar, and granulated sugar until smooth and creamy.
Add in the eggs and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
Add in the flour, baking powder, and salt and mix until thoroughly combined. The dough should be wet and sticky.
Using a spoon or spatula, gently fold in the dark chocolate chips.
Divide the dough in half and scoop into the greased skillets. Gently press the dough down into a nice even layer (you can wet the tips of your fingers to easily flatten out the dough). Press some extra chocolate chips into the top of the dough if desired.
Bake the cookie skillets at 350°F for 15-20 minutes or until the top is golden brown and the edges are set, but the centers are still a little gooey. [If you don't like gooey centers, bake for a few extra minutes.]
Serve fresh from the oven while the cookies are still warm!
If desired, sprinkle with flaky sea salt and a big scoop of vanilla ice cream!
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
Mini Skillet Options
To make these mini chocolate chip cookie skillets, I used these adorable 6 inch enameled skillets from the Magnolia line from Target; but sadly they aren't available anymore (but I have seen them for pretty cheap on ebay)!
But there's tons of other cute mini skillet options! These mini cast iron skillets from Lodge are the most affordable option!
Extra small skillet cookies: You can use 3.5 inch skillets to make 4 super small skillet cookies! Reduce the baking time to 10-15 minutes.
Large skillet cookie: Or you can use a 10 inch cast iron to make 1 large chocolate chip skillet cookie! Increase the baking time to 25-35 minutes.
Recipe FAQ's
No, you can use regular unsalted butter if you prefer!
Yes! You can use a larger 10 inch cast iron skillet instead. You'll also need to increase the baking time to 25-35 minutes.
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Recipe Card
Mini Chocolate Chip Skillet Cookies
Special Equipment
Ingredients
Cookies
- 6 tablespoons unsalted brown butter, room temperature
- ½ cup light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup dark chocolate chips
Topping
- flaky sea salt, optional
- vanilla ice cream
Instructions
- Preheat the oven to 350°F and lightly grease you mini cast iron skillets with butter.
- In a large bowl with a hand mixer, cream together the softened brown butter, brown sugar, and granulated sugar until smooth and creamy.
- Add in the eggs and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
- Add in the flour, baking powder, and salt and mix until thoroughly combined. The dough should be wet and sticky.
- Using a spatula, gently fold in the dark chocolate chips.
- Divide the dough in half and scoop into the greased skillets. Gently press the dough down into a nice even layer (you can wet the tips of your fingers to easily flatten out the dough). Press some extra chocolate chips into the top of the dough if desired.
- Bake the cookie skillets at 350°F for 15-20 minutes or until the top is golden brown and the edges are set, but the centers are still a little gooey. [If you don't like gooey centers, bake for a few extra minutes.]
- Serve fresh from the oven while the cookies are still warm!
- If desired, sprinkle with flaky sea salt and a big scoop of vanilla ice cream!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sutton says
Omg this was insane! It was almost to much to eat but seriously amazing
Cpg says
OMG! Impossible to stop eating. Love the sea salt