Mini Chocolate Chip Cookie Skillet - 6 Inch
This post may contain affiliate links, please read the privacy policy for details.
Prep Time 10mins | Bake Time 35mins | Total Time 45 mins
This is what happens when you want a warm cookie but refuse to share or wait like a civilized person.
What are Skillet Chocolate Chip Cookies?
A gooey skillet chocolate chip cookie is basically your favorite cookie… just thicker, warmer, and dramatically more satisfying. Baked in a skillet, the edges get golden and slightly crisp while the center stays soft and melty like cookie dough’s better, fully baked cousin. It is the kind of dessert you pull straight from the oven, grab a spoon, and suddenly forget how to share.
Ingredients You Will Need
unsalted butter
brown sugar
granulated sugar
egg
vanilla extract or vanilla bean paste
all purpose flour
salt
baking soda
cornstarch
chocolate chips
flaky sea salt
Our Tips for your Skillet Chocolate Chip Cookie
Do not overmix once the flour is added or your cookie will turn dense instead of soft and gooey
Pull it from the oven when the center still looks slightly underbaked because it continues to cook in the hot skillet
Use room temperature egg so it mixes smoothly into the melted butter mixture
If using a smaller skillet, do not overfill it or the center will stay raw while the edges overbake
How to Store your Skillet Chocolate Chip Cookie
Room temperature storage: Cover the skillet tightly with foil or transfer slices to an airtight container. Store at room temperature for up to 2 days. Reheat in the microwave for 15 to 20 seconds to bring back the gooey texture
Freezer storage: Let the cookie cool completely, then slice and wrap each piece in plastic wrap. Store in an airtight container or freezer bag for up to 2 months. Reheat in the microwave until warm
Latest Recipe Tutorial
Never Lose This Recipe
Mini Chocolate Chip Cookie Skillet - 6inch
This is what happens when you decide sharing is optional and self control is fictional.
Ingredients
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract or vanilla bean paste
- 1¼ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ tablespoon cornstarch
- 1 cup chocolate chips, plus more for topping
- flaky sea salt, for topping
Instructions
- Preheat the Oven: Preheat oven to 350°F and lightly grease a 6 inch or 8 inch cast iron skillet
- Mix the Butter and Sugars: In a large microwave safe bowl, melt the butter in 30 second intervals until fully melted. Add brown sugar and granulated sugar and mix until smooth and glossy
- Add Wet Ingredients: Mix in the egg and vanilla until fully combined
- Add Dry Ingredients: Add flour, salt, baking soda, and cornstarch. Mix just until a smooth dough forms
- Fold in Chocolate Chips: Stir in the chocolate chips until evenly distributed
- Bake: Press the dough evenly into the skillet and top with extra chocolate chips. Bake for 25 minutes for a 6 inch skillet or 30 to 35 minutes for an 8 inch skillet, until the edges are golden and the center is slightly gooey
- Finish and Serve: Sprinkle with flaky sea salt and serve warm
Notes
- Skillet Size Matters: A smaller skillet creates a thicker cookie with a gooier center, while a larger skillet bakes more evenly with slightly crisp edges
- Do Not Overbake: The center should look slightly underdone when you remove it from the oven since residual heat will continue baking it
- Cornstarch Secret: Cornstarch keeps the texture soft and tender by limiting gluten development, giving you that bakery style melt in your mouth bite
- Leftover Dough: Scoop any leftover cookie dough that did not fit into the skillet into 2 tablespoon scoops. Place on lined baking tray and bake at 350F for 10-12 minutes!
- Isaiah 41:10 So do not fear, for I am with you; do not be dismayed, for I am your God
