I think the only thing better than a chocolate chip cookie is a sizzling hot chocolate chip cookie with a big scoop of ice cream on top! These Mini Skillet Cookies are super quick and easy, needing just one bowl and a spoon or spatula – no mixer required! And the dough doesn't have to chill which means you're diving in to these warm gooey chocolate chip cookies in less than an hour!
This homemade cast iron cookie recipe can be made in four single-serving 5" skillets, two 6.5" skillets, or one 8" skillet. These Mini Skillet Cookies are the best small individual desserts, but no judgment if you keep them all for yourself - they are that good!
Why this Recipe Works
These Mini Skillet Cookies are basically a combination of Chocolate Chip Cookies and a Chocolate Chip Cookie Cake. Four single serving chocolate chip cookies served in mini cast iron skillets hot out of the oven - what could be better?!
Ingredients and Notes
Powdered Sugar - Powdered sugar adds sweetness from the sugar, but it also contributes to the texture. Powdered sugar contains a small amount of cornstarch which makes cookie dough soft and velvety.
Egg Yolk - The extra yolk adds additional fat, which adds a richness to the flavor, and contributes to a soft, chewy texture for these Mini Skillet Cookies.
Espresso Powder - Be sure to use instant espresso powder to prevent a grainy batter. This does not make the Mini Skillet Cookies taste like coffee, but instead enhances the flavor of the chocolate chip cookies.
Salt - The salt measurements in this recipe are for Diamond Crystal Kosher Salt. Different salts have different sodium contents resulting in various levels of saltiness. Diamond Crystal Kosher Salt is generally the least salty so if you are using another brand of kosher salt, sea salt, or especially table salt, you will need to reduce the measurement, possibly by quite a bit depending on the salt you're using.
Butter - To elevate the flavor of these cookies, consider using browned butter instead of melted butter. To brown butter, continue heating the melted butter until it turns amber in color and has a nutty smell.
Chocolate Chips - Change things up by replacing the chocolate chips with m&ms or chopped or mini peanut butter cups! Chopped chocolate will also work great!
How to Make this Recipe
Step 1: Preheat oven to 350°. In a medium mixing bowl, combine butter and sugars.
Step 2: Add vanilla, egg, and yolk and mix well.
Step 3: Add the flour, espresso powder, and salt mix until a few streaks of flour remain.
Step 4: Stir in the chocolate chips until evenly distributed and the flour is fully incorporated.
Step 5: Spread the dough into your cast iron skillets and bake. Bake for 20 minutes then let cool 10 minutes before diving in.
Step 6: Serve warm in the cast iron, top with ice cream if desired, and enjoy!
These small batch cookies won't last long, but if you have leftovers you can place the room temperature skillet back in the oven at 350°. The bake time will vary based on both the size of the skillet and the amount of cookie remaining. I can also vouch for the fact that these quick and easy skillet cookies are just as good at room temperature the next day.
Yes! Many cast iron skillets come pre-seasoned, but the seasoning wears down with use so you will want to continue to season your cast iron to give it a long, happy life! See the tips and tricks below for guidance on how to season your cast iron.
Yes! While you don't need to season a cast iron skillet after every use, you should still wash it with soap and water after each use. Be sure to dry it thoroughly to prevent rust. To dry it, place it on the stove over medium-high heat for a few minutes. Remember, the handle will be hot! Never soak your skillet or put it in the dishwasher.
Tips & Tricks
Tip #1: To avoid over-mixing the dough, add the chocolate chips before the flour is fully incorporated. Because you will be mixing again when you add the chips, the flour will fully incorporate before baking.
Tip #2: Because the cast iron skillet will retain heat, these Mini Skillet Cookies will continue to cook even after being removed from the oven. The cooling time will not fully cool the cookie - it will still be hot - but it does allow the cookie to cook a bit more without over-baking.
Tip #3: Instead of four 5" skillets, this cast iron cookie recipe can be made in two 6.5" skillets or one 8" skillet. The cookie will bake in a 6.5" skillet for 30 minutes and cools for 10 minutes before eating. In an 8" skillet, bake 35 minutes and cool for 15 minutes before eating.
Tip #4: Take care of your cast iron! After washing and drying your skillet, put some vegetable or canola oil on a paper towel and rub the oil all over the skillet, including the bottom, the handle, the whole thing. Then, using a clean, dry paper towel, wipe off the excess oil. This keeps your skillet non-stick as well!
- Mini Skillet Cookies are best served warm out of the oven. If the cookie has been topped with ice cream, I would not recommend storing it for later.
- Any skillet cookie that has not been topped with ice cream is best stored by removing it from the skillet and storing in an airtight container for up to 3 days.
- These chocolate chip skillet cookies can be stored in the cast iron skillets covered for one day.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
Mini Skillet Cookies
- cast iron skillet
- Mixing bowl
- silicone spatula
- 1 stick butter melted
- ½ cup brown sugar
- ¼ cup powdered sugar
- 2 teaspoons vanilla
- 1 egg
- 1 egg yolk
- 1 cup flour
- 1 tablespoon espresso powder
- 3 teaspoons kosher salt Diamond Crystal
- 1 cup chocolate chips
- Preheat the oven to 350 F.
- Combine butter and sugars.
- Add vanilla, egg, and yolk and mix well.
- Stir in flour, espresso powder, and salt until just a few streaks of flour remain.
- Stir in chocolate chips till flour is fully incorporated.
- Spread the dough into four 5" cast iron skillets (or spread a quarter of the dough into a 5" cast iron skillet to make one at a time).
- Bake at 350° F for 20 minutes. Let cool for 10 minutes before serving.
This recipe was originally posted on May 15, 2017, but was republished with new photos, an updated recipe, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in September of 2023.