Mini Skillet Chocolate Chip Cookies are the perfect size to share with a friend. Just add ice cream!
I don’t know about you, but I never grow weary of good ol’ chocolate chip cookies. There aren’t many things much better than a freshly baked, warm, chocolate chip cookie. I’ve made my fair share of them over the years, and I’m sure there will be many more variations to come.
This particular chocolate chip cookie is a bit different in that it passes up the dough-scooping step and simply utilizes a cast-iron skillet to make a big, soft, gooey cookie. Without all the scooping, you’ll have this cookie mixed and in the oven in short order.
While you can certainly bake this cookie dough in a large skillet, I opted to use my mini 5-inch Lodge skillets to make smaller cookies. I can’t help it. I’m a sucker for mini desserts! Each of these will serve two, so divvy it up before serving, or grab a friend and a couple of forks and just dig in.
I’ll reiterate the soft and gooey comment from a few lines back. This cookie is designed to be eaten with a fork or spoon. It’s a little softer than a traditional chocolate chip cookie. As the dough bakes in the skillet, the cookie may even collapse a bit onto itself.
If you opt to make these in mini skillets, that little dip in the middle is just crying out for a scoop of ice cream. So, of course, that’s just what I did. I went for a simple dollop of vanilla bean ice cream to top off these cookies.
If you want to go all out, add some caramel sauce and maybe some extra chocolate chips or nuts. It will be like a little ice cream sundae on top of a warm cookie. Oh, my.
More Skillet Cookie Recipes
34 Comments on “Mini Skillet Chocolate Chip Cookies”
Didn’t I see those cute little lodge pans on your instagram feed? A skillet baked cookie is the perfect way to use those little guys! I can only imagine how freaking good they would be with ice cream and caramel sauce.
You did, indeed, Ruthy! 🙂
LOVE those cute little skillets! Everything is better when it is miniature. I would love a skillet cookie for dessert right now!
I love personal chocolate chip cookies! This looks like a fabulous dessert for two!
Most of the time the best desserts are the simplest ones. Chocolate chip cookies never fail! You could even do this with oatmeal raisin cookies and serve it for breakfast!
Skillet cookies are one of my most favorite sweet treats. I love how the center stays warm and gooey. I made a giant skillet cookie for me and a couple of my girlfriends during one of our wine nights a couple of months ago, and we nearly ate the entire thing in one sitting. SO good! These mini versions would be perfect! (for me, myself, and I, of course). 😉
You just gave new meaning to my mini skillet.
Over the weekend a along with a couple of friends celebrated another friend’s birthday at a local restaurant. The “free” birthday dessert was a warm choc chip cookie baked in a 6″ cheesecake pan, topped with vanilla ice cream & then whipped cream. Sharing is part of the fun of a dessert like this.
These look so good – can’t wait to try them. Thanks for sharing!
These are straight up fabulous!!
I just want to shove my whole face in that skillet. Seems appropriate, right?
Love love love… and that huuuuge ice cream scoop… Damn!!! looks so good
Nothing better than a soft gooey chocolate chip cookie!
I’m the same as you – could never get sick of them! However this presentation does spice them up a bit =) so cute!
You had me at soft.
And then again at gooey.
Using these cute little skillet amp up the flavor and texture on these cookies for sure! Super cute cookies and skillets! I want! And need!
I love these!
These would be so fun to serve for dessert at a dinner party- you could have the dough all ready to go and serve them warm. Love the adorable skillets!
I agree with Joanne, I’d like to stick my whole face in it too! I love, love choco chip cookies, and these look delicious!
choc chip cookies never go out of style 😉
and I love how these are sorta like individual serving sizes! Hoorah!
This is so yummy!
Hi, Jennifer! I’ve been thinking about making these, but I have neither mini skillets nor a 10-inch skillet. Could I make these in a 10-inch silicone pan?
Hi, Kendall. I have very little experience with silicone pans, but I think this should work fine.
D’Agostino’s near Wrigley Field in Chicago does this type of huge chocolate chip cookie (warm of course) with ice cream and hot fudge sauce. I can’t even begin to tell you how good it is – a kind if Super Comfort food!
I love chocolate chip cookies and making a bigger version but in mini skillets – now that’s adorable! They’re on my Christmas wish list 🙂
I’ve been wanting to make this! I cannot find any 5″ in our local store, they only have 3.5″ and 6.5.” Which of the two can be used to substitute for the 5″ skillet for this recipe, making it still soft and gooey?
Hi, Mia. You just have to adjust for volume. For 6.5″ skillets, you’ll need 2. They will be a bit more full than the ones I made. For 3.5″ skillets, you’ll need 8 to 9. It works out to about 8 & 1/2. When you transfer the dough to the skillets, just be sure to leave some room at the top to allow them to rise.
Would you adjust the baking time on the 3.5 size pans?
Hi, Cindy. The baking time shouldn’t vary much, if at all. Maybe just a couple of minutes less.
I Love all recpe. I think they are so interesting. Thank you.
Can’t imagine metal skillets being safe as metal smell and rust bits
Are you cleaning your iron pans with soap and water? If you clean mostly by scrubbing with salt, or occasionally with just hot water, then heat to dry thoroughly and then wipe with some sort of fat (coconut oil, bacon fat, palm oil, etc.) then you won’t have rust or a metal smell.
Would it be ok to freeze remaining dough if only baking one?
Hi, Wendy. Yes, that should be fine.