This mini skillet cookie is the ultimate sharing dessert! A warm, gooey chocolate chip cookie is enjoyed straight out of the pan. Top with ice cream and chocolate sauce for an even more decadent treat. This version is gluten-free and easily dairy-free.
This Mini Skillet Cookie recipe is the ultimate easy dessert for sharing! A warm and gooey chocolate chip cookie is baked in 6 inch skillet then enjoyed with spoons hot out of the oven. Made start to finish in 30 minutes!
With a soft centre and crispy edges, there's something for every cookie lover here. Top it with a scoop of vanilla ice cream and chocolate sauce for extra decadence!
This type of dessert is often called a pizookie at restaurants—a cross between a pizza and a chocolate chip skillet cookie since it's baked and eaten in one pan. This easy homemade version can be made gluten-free, nut-free, and easily dairy-free or vegan. A giant chocolate chip cookie is perfect for the whole family to enjoy for dessert!
Why You'll Love This Recipe
- The easiest cookie to make! No scooping and rolling needed. Baked and eaten in one skillet.
- Deliciously gooey cookie. Crisp edges and a gooey centre make this warm cookie skillet the ultimate decadent treat. Add a scoop of ice cream on top for extra oomph.
- Perfect for sharing. Grab some spoons and dig in with friends.
- Impressive like a restaurant. You can now have the skillet cookie/pizookie experience at home.
- Easily allergy-friendly. This large cookie skillet is gluten-free, nut-free, and easily dairy-free or vegan.
Looking for more cookie recipes? You'll also like my coffee cookies, brown butter chocolate chip cookies, inside out chocolate chip cookies, and edible cookie dough.
Here is everything you'll need to make this little skillet cookie:
- Melted butter or dairy-free butter or coconut oil
- Granulated sugar & brown sugar: Use both for the perfect soft centre with crispy edges. In a pinch you can use all of one type if that's what you have.
- Vanilla extract
- Gluten-free all-purpose flour with xanthan gum: My favourite is the Bob's Red Mill 1:1 Baking Flour (blue bag). Any should work!
- Baking soda
- Chocolate chips: Use regular semi-sweet chocolate chips, mini chips, chocolate chunks, or whatever you have!
There are many ways to change up this cookie skillet based on what you have on hand. Here are some substitution suggestions:
- Gluten-free flour. Ensure that you use a gluten-free all-purpose blend that contains xanthan gum. Other than that, most brands should work the same. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend. All purpose would work as well!
- Dairy-free? Use plant based butter or a liquid oil instead of melted butter.
- Vegan. I have not tested this recipe without the egg, however I think an egg replacer or a few tablespoon of milk should work in its place.
- Toppings. Add more than just the classic chocolate chips! Add different types of chocolate, peanut butter chips, oreo pieces, caramel sauce, you name it!
Be sure to read the recipe card below for the full recipe of how to make a mini skillet cookie.
(Prep) Preheat the oven to 325ºF and brush a 6 inch cast iron skillet with melted butter.
(1) In a medium bowl, whisk together the melted butter and both sugars until well combined. Then whisk in the egg and vanilla extract. You can use an electric mixer but I find no need.
Switch to a spatula and stir in the dry ingredients: flour, baking soda, and salt. Mix until there are no dry spots. Fold in the chocolate chips.
(2) Use the spatula to help transfer the cookie dough to the greased mini skillet. Smooth the top as best as you can and top with additional chocolate chips.
(3) Bake the skillet for 17-22 minutes until golden brown. Bake less for a softer centre, and bake longer for a fully baked cookie. I like a bake time of 19-20 minutes. You can use a toothpick to test that the centre is baked. The cookie will be soft when warm.
Allow to cool for 5 minutes then enjoy straight out of the skillet with a spoon. Be careful, the cast iron will still be extremely hot. Top with scoops of vanilla ice cream and chocolate sauce if desired. Enjoy!
How to Serve a Mini Skillet Cookie
A mini skillet cookie is the perfect dessert to share with 3 of your friends. I like to make one for movie night, girls night, date night—you name it! This mini skillet cookie is the perfect dessert for after pizza, pasta, or really anything. Grab a spoon and dig in!
Here are some ways I like to serve it:
- Hot out of the oven with spoons.
- Topped with a scoop of ice cream and chocolate syrup.
- Add other fillings like peanut butter cups, cookie butter, oreos, etc.
- If sharing the cookie with spoons is not comfortable for your group, you can cut it into slices and serve on individual plates.
If you have any leftover skillet cookie, cover the mini skillet with foil and store at room temperature for up to 3 days. You can re-warm it in the oven for a few minutes.
Here are some of my top tips and tricks for a successful skillet cookie:
- Grease the skillet well. You don't want any wasted stuck cookie!
- Watch the cookie so it doesn't over-bake. You want a nice soft gooey centre. If anything, underbaked > overbaked.
- Enjoy hot! Allow the cookie to set for 5 minutes so you don't burn yourself, then dig in with a spoon!
- Share with friends and family. It can be tempting to dig into this whole cookie yourself, but note that it does contain multiple servings.
- Top with ice cream and hot fudge sauce for a cool contrast. It's so delicious.
Frequently Asked Questions
My favourite flour for all of my cookie recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum. Regular flour should work too.
In general, almond flour and oat flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which may change the texture of this cookie dough. Oat flour on the other hand, is pretty absorbent. I do not recommend them for this recipe.
Sure! Just use your favourite dairy-free butter or liquid oil.
This mini skillet cookie is the most ultimate cookie dessert, the perfect size for sharing. Made from start to finish in 30 minutes, it is the perfect conclusion to your meal. Top with ice cream and dig a spoon in! Perfectly crisp on the edges and soft in the centre, everyone is sure to enjoy this allergy-friendly cookie skillet!
More Gluten-Free Cookies
- Gluten-free brown butter chocolate chip cookies
- Gluten-free lemon cookies
- Chocolate amaretti cookies
- White chocolate cranberry cookies
- Vegan millionaire shortbread bars
- Vegan Oreo truffles
- Gluten-free matcha shortbread
- Classic gluten-free shortbread cookies
- Slice-and-bake sugar cookies
- Gluten-free coffee cookies
- Gluten-free peanut butter cup cookies
- White chocolate peppermint cookies
Have you made this mini skillet cookie? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Mini Skillet Cookie
- 6 inch cast iron skillet
- 3 tablespoon melted butter use dairy-free if preferred
- 2 tablespoon granulated sugar
- ¼ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup + 1 tablespoon gluten-free 1:1 flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup chocolate chips
- Preheat the oven to 325ºF and brush a 6 inch cast iron skillet with melted butter.
- In a medium sized mixing bowl, whisk together the melted butter and both sugars until well combined. Then whisk in the egg and vanilla extract.
- Switch to a spatula and stir in the flour, baking soda, and salt. Mix until there are no dry spots. Fold in the chocolate chips.
- Use the spatula to help transfer the cookie dough to the greased mini skillet. Smooth the top as best as you can and top with additional chocolate chips.
- Bake the skillet for 17-22 minutes. Bake less for a softer centre, and bake longer for a fully baked cookie. I like to bake for 19-20 minutes. You can use a toothpick to test that the centre is baked. The cookie will be soft when warm.
- Allow to cool for 5 minutes then enjoy straight out of the skillet with a spoon. Be careful, the cast iron will still be extremely hot. Top with ice cream and chocolate sauce if desired. Enjoy!
- Dairy-free: Use your favourite stick of dairy-free butter.
- Vegan: Use the above substitution and replace the egg with a flax egg or 2 tablespoon dairy-free milk.
- No mini cast iron skillet? Use a 6 inch oven safe dish or bowl.
- Storage: Cover the mini skillet with foil and store at room temperature for up to 3 days. You can re-warm it in the oven.