Go Back
–+ servings
2 spoons in a hole in a mini skillet cookie.
Print Recipe
5 from 1 vote

Mini Skillet Cookie

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4
Calories: 320kcal
Author: Olivia Parsons

Equipment

  • 6 inch cast iron skillet

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.
 
Nutrition facts are an estimate.

Nutrition

Calories: 320kcal | Carbohydrates: 46g | Protein: 4.5g | Fat: 14g | Saturated Fat: 8.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.3g | Cholesterol: 63mg | Sodium: 109mg | Potassium: 115mg | Fiber: 1.5g | Sugar: 27g | Vitamin A: 95IU | Calcium: 27mg | Iron: 1mg