Mini Chocolate Chip Skillet Cookies

close up of mini cast iron skillet cookies.

Mini Chocolate Chip Skillet Cookies

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 829kcal

Author Kyleigh Sage

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

US Customary - Metric

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

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.

To Make Brown Butter: Melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.

Nutrition