Simple And Delicious Mini Chocolate Chip Cookie Skillet

I love making this mini chocolate chip cookie skillet when I want something sweet but don’t feel like baking a whole batch. It has a soft center, crisp edges, and that rich butterscotch flavor that makes each bite extra good.

With my kids in college, it’s harder to justify making an entire batch of of cookies, and this is almost better. Cookie skillets are one of my favorite things to order at a restaurant, and they’re just as tasty to make at home.

I also make an individual microwave chocolate chip cookie that takes just five minutes that you may love, but there’s something about cooking in a cast iron skillet that’s just special. Either one is a great option.

If you like rich and gooey treats, you might also enjoy my molten chocolate lava cake since it’s another simple favorite when I need something warm and chocolatey.

This mini skillet cookie bakes up fast and uses simple ingredients you probably already have. It’s the kind of sweet that doesn’t last long around here, so I always make sure I get the first bite!

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What size of chocolate chips should I use?

I like to use the regular chocolate chips for my mini skillet, but they work well with milk chocolate, dark chocolate, or even butterscotch or peanut butter chips.

That said, the mini-size chocolate chips work just as well if you have them. They’ll be smaller bits of chocolate, but throughout the cookie, they’re awfully tasty.

Why do I need to use unsalted butter?

Using unsalted butter allows you to control the salt content in your cookies. It’s a baking staple that ensures every dessert you make tastes just right.

Because different brands of butter contain different amounts of salt, if you use it to bake, you may end up with a dish that’s saltier or less salty than you want.

Save salted butter for spreading on toast instead of using it in any baking plan you have. If you’ve only got salted butter, just know the flavor will be slightly different in this mini chocolate chip skillet cookie and you want to reduce or even leave out the salt because of that.

Can I just melt the butter instead?

You want your butter softened, but do not melt your butter. Melted butter accelerates gluten development and encourages the cookie to spread, so it turns out heavy and chewy instead of soft.

Melted butter changes the texture. You don’t end up with that thick, bakery-style cookie you want for a personal skillet cookie.

When you hear a recipe talk about creaming, it requires using solid fat, like softened butter, so it can hold air when mixed with sugar. The air helps the cookies rise and makes them soft and light. If the butter is melted, it can’t hold air, which makes the cookies flat and dense.

How does one tablespoon of egg work?

When you’re making a mini skillet cookie that serves one or two people, using a whole egg is just too much. A large egg usually equals about three tablespoons when beaten, and you only need one tablespoon for this recipe.

The simplest way to do this is to crack the egg into a small bowl and beat it with a fork. I usually put it in a tiny container instead, so I don’t have to wash another dish.

Scoop out your one tablespoon with a measuring spoon and add it to the dough. Store the leftover egg in an airtight container in the fridge, and use it within 24 hours.

If you don’t think you’ll use the rest soon, pour the leftover egg into an ice cube tray and freeze it in two separate sections. That way, it’s already measured for the next time you’re in the mood for another skillet cookie.

Mix the dough in a small bowl

Since this recipe makes a tiny batch, it’s best not to use your regular mixing bowl because the ingredients will spread across the bowl too much. You’ll also want to skip the stand mixer or hand mixer for this one.

Instead, put your ingredients into a six or eight-ounce ramekin or a small, flat-bottomed prep bowl. Try to avoid deep or wide bowls where you end up with the same issue.

What size skillet should you use?

I use skillets that are six inches wide and about an inch and a half deep, which is just the right size for a single skillet cookie. Smaller skillets around four inches wide and a bit shallower will work, too, but you might need to tweak the cooking time by adding a minute or two.

These mini skillets aren’t meant to replace a full-size cast iron skillet. If you want a bigger cookie, give my full-size chocolate chip skillet cookie recipe a try instead.

Can I make this in the microwave instead?

This recipe is designed to be baked in a cast iron skillet, but I’ve still got you covered. In fact, I have a few options for you.

Remember that microwave chocolate chip cookie I talked about above? That one is designed for your microwave, and you get to melt the butter before you mix it.

I also have a strawberry mug cake that’s absolutely fantastic in the microwave. I’m working on a blackberry mug cake and a brownie version, too, so keep checking back.

How to Make a Mini Chocolate Chip Skillet Cookie

Preheat your oven to 350 degrees. Take a paper towel with just a little bit of oil and gently rub it over the inside of your mini skillet to lightly grease the surface.

Use a fork or spatula to cream the butter and sugars together. Mix for about one to two minutes until the mixture becomes lighter in color and feels fluffy, just like you would if you were using a mixer.

Add the vanilla and egg to the bowl. Then, grab a small balloon whisk to beat them in, which helps add extra air for a light and fluffy cookie texture.

Add the baking soda, salt, and flour next. Switch back to your spatula and stir everything gently until it’s just mixed, then fold in the chocolate chips evenly.

Spread the dough evenly across the bottom of the skillet using your spatula. If you want, sprinkle a few extra chocolate chips on top to make it look and taste even better.

Put the skillet in the oven and bake for 14 to 16 minutes at 350 degrees. Watch for the top to start cracking just a little; this means it is perfectly baked and not overdone.

Let the cookie cool for about two minutes before serving. If you like, sprinkle some sea salt on top or add a scoop of ice cream to make it extra special.

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