So, You’re Craving a Mini Skillet Cookie?
Alright, let me just say upfront—there’s really nothing quite like sneaking a gooey bite of a warm mini skillet cookie, straight from the pan, spoon in hand, pretending you’re only having a taste (yeah, right). I first made this after a long, weird workday when only chocolate would do, and, honestly, it was a game-changer. My little skillet has since seen more butter and melty chips than actual dinner most weeks. Not sorry!
Oh, and heads up—you’ll want some milk or maybe even a scoop of ice cream. Trust me. Also, don’t be like me and accidentally use salt instead of sugar; the results were…memorable? Anyway, that’s a tale for another day.
Why I Can’t Stop Making This (And Maybe You Won’t, Either)
I make this mini skillet cookie when I need a sweet fix, fast. My family absolutely loses it every time I pull one out of the oven—it’s usually a fight for the biggest bite (I always lose to my nephew, who swipes the edge with the most chocolate—he’s sneaky like that). Sometimes I make it just because it’s raining, or because it’s Thursday. You get it. Honestly, I used to worry about underbaking cookies, but here, if it’s a bit gooey, it only makes things better. And I don’t even have to do all those silly cookie sheets and portioning stuff!
What You’ll Need (Lazy Day Swaps Welcome)
- 2 tablespoons unsalted butter (I’ve used salted in a pinch, just cut back the salt a smidge)
- 2 tablespoons brown sugar (my gran used dark brown, I use whatever’s not rock-hard in the canister)
- 1 tablespoon white sugar (honestly, you can just go all brown if that’s easier)
- 1/4 teaspoon vanilla extract (Me? I won’t judge if you just eyeball it.)
- Pinch of salt (I add a tad more because sweet and salty? Yes, please.)
- 1 egg yolk (not the whole egg—the cookie gets weirdly cakey. Ask me how I know.)
- 1/4 cup all-purpose flour (I’ve even tried it with self-raising flour, but it’s more fluffy than gooey.)
- 2 heaping tablespoons chocolate chips (any kind, honestly…once used chopped up deli chocolate, didn’t regret it)
- Extra: Nuts, a sprinkle of sea salt on top, whatever you fancy
How To Make a Mini Skillet Cookie Without Losing Your Mind
- Melt the Butter: Throw your butter right into that mini skillet (mine’s about 5 inches, but use whatever’s closest—heck, I’ve used a little ovenproof dish before). Melt it gently over low heat until it’s just liquid, not crazy bubbling or anything. Take it off the heat.
- Mix In Sugars & Vanilla: Stir both sugars into the melted butter. It looks a little weird here, kind of like wet sand, but that’s normal, I promise. Mix in the vanilla and salt, too.
- Add the Egg Yolk: Let your butter mixture cool for, say, a minute (if it’s crazy hot, the egg yolk might scramble, and nobody wants that). Stir in the egg yolk until smooth-ish.
- Stir in the Flour: Add flour. Mix until it’s just combined. Not too much—overmixing is basically a one-way ticket to tough cookies.
- Chocolate Chips Go In: Fold in your chocolate chips. This is where I usually sneak a small bite of dough. It’s for quality control (obviously).
- Bake: Smooth the dough into an even layer. Bake at 350°F (about 180°C) for 12–14 minutes until the edges look golden and the middle is still a bit soft. It’s okay if it jiggles a little; sets up as it cools.
- Cool, Scoop, Devour: Let it cool for a couple minutes so you don’t scald your tongue—learned that the hard way. Then top with ice cream, eat right from the skillet, or argue about how to split it. Up to you.
Notes from the Trenches
- I once tried this with coconut oil instead of butter—tasted a little funky, so maybe skip that one (or don’t, if you’re feeling wild).
- If you switch to white sugar only, it’ll be crispier but less chewy. Just a heads up.
- Actually, for gooey centers, a slightly underbaked cookie is the way to go. I always overthink the timing, but trust me here.
If You’re Feeling Experimental: Variations That (Mostly) Worked
- Mini peanut butter cups pressed right into the dough halfway through baking? Game changer.
- I tried marshmallows once, but they just kind of disappeared and made everything weirdly sticky (maybe I did it wrong?).
- Top with a pinch of cinnamon or espresso powder—fancy vibes, zero effort.
- Chopped pecans or walnuts for a bit of crunch, but half my family picks them out, so…
Do You Really Need a Skillet? (And Other Workarounds)
Honestly, if you don’t own a mini cast iron or anything ovenproof, a small Pyrex or even a metal cake pan works fine. I even tried it in a random takeaway container once—not recommended, unless you like melted plastic. Lesson learned!
How Long Does It Keep? (Not That It Ever Lasts)
Technically, you can keep leftovers wrapped on the counter for up to two days. But in my house, it never lasts more than a day—if that. Actually, let’s be real, sometimes I eat the rest straight from the fridge with a spoon.
How We Serve Ours (Hint: Ice Cream Is Involved)
I’m firmly in the serve-while-it’s-still-warm camp, with vanilla ice cream on top, so everything melts together. My sister, though, insists on a drizzle of caramel sauce, and my nephew will only eat the crispy edges. Sometimes we just ship straight from the pan, pass it round and try not to bicker over the chocolatey middle.
Things I Wish I’d Known: Pro Tips from My Kitchen
- I once tried rushing the mixing to save time and ended up with flour pockets—yep, that’s as gross as it sounds. Actually, it works better if you go slow here.
- Avoid overbaking; you want soft and chewy, not puck-like. If in doubt, pull it out early!
- If you’re doubling, just use a regular 8-inch skillet and add a few minutes to the baking time. Learned that form having too many chocolate cravings and not enough patience.
Your (Actual, Real-Life) Questions, Answered!
- Can I make this without eggs? Hmm, you can, but it changes the texture. Maybe sub in a tablespoon of milk or a flax egg (never tried it though—I’m a creature of habit).
- Do I have to use a skillet? Nope, use a ramekin or any small, oven-safe dish. Doesn’t have to be fancy—just don’t use plastic, lesson learned (again!).
- Can I make this ahead? In theory, yes; in practice, mine’s never made it past the first hour. If you do, wrap it up so it doesn’t dry out.
- What if I want more than one? Double (or triple!) the recipe and bake in a bigger skillet or just line up a bunch of little pans—that’s how I usually get out of sharing mine.
- How do I know when it’s done? Center should look slightly underdone—that’s the money spot. Edges golden? Pull it out, let it hang out and finish setting as it cools.
Enjoy! And if the first one doesn’t come out perfect, just call it a “rustic bake” and try again. That’s half the fun anyway.
Ingredients
- 3 tablespoons unsalted butter, melted
- 1/4 cup packed brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 egg yolk
- 6 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 cup semisweet chocolate chips
Instructions
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1Preheat your oven to 350°F (175°C). Lightly grease a 6-inch oven-safe skillet.
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2In a small bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth.
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3Mix in vanilla extract, salt, and egg yolk until evenly blended.
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4Add flour and baking soda to the wet ingredients. Stir just until combined. Fold in chocolate chips.
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5Transfer the dough to the prepared skillet. Smooth the top and sprinkle a few extra chocolate chips if desired.
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6Bake for 15-18 minutes or until the edges are golden and the center is just set. Serve warm, optionally with ice cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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