Mini Skillet Chocolate Chip Cookies

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.

Mini Skillet Chocolate Chip Cookies are the perfect size to share with a friend. Just add ice cream!

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.

Mini Skillet Chocolate Chip Cookies are great for sharing or for when you have a big cookie craving!

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.

Just a little FYI… This recipe comes to us courtesy of Everyday Food, which has long been one of my favorite magazines. If you have an iPad, you can get a free (free!) subscription to the digital version. Or, you can read it (also for free!) online.

Mini Skillet Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 8 servings

Mini Skillet Chocolate Chip Cookies


  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup semisweet chocolate chips*
  • 1 cup finely chopped pecans (optional)


Preheat oven to 350°.

Combine butter, sugar, and brown sugar with a spoon or an electric mixer on medium speed. Mix until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chocolate chips and nuts.

Transfer dough to four 5-inch cast-iron skillets** or one 10-inch cast-iron skillet. Spread evenly and smooth top.

Bake 18-20 minutes, or until golden brown and just set in the center. Cool 5 minutes before serving.


*I recommend mini chocolate chips if you're using the mini skillets.

**The simplest way to divide the dough evenly is to press it down lightly to fill your mixing bowl evenly. Then, use a spoon or spatula to divide it into quarters. No scale necessary!

Recipe slightly adapted from Everyday Food.

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  1. Ruthy @ Omeletta October 7, 2013 Reply

    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.

  2. LOVE those cute little skillets! Everything is better when it is miniature. I would love a skillet cookie for dessert right now!

  3. Vicki @ WITK October 7, 2013 Reply

    I love personal chocolate chip cookies! This looks like a fabulous dessert for two!

  4. 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!

  5. 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). 😉

  6. You just gave new meaning to my mini skillet.

  7. JEP October 7, 2013 Reply

    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.

  8. The Twilight Chef October 7, 2013 Reply

    These look so good – can’t wait to try them. Thanks for sharing!

  9. These are straight up fabulous!!

  10. Joanne October 7, 2013 Reply

    I just want to shove my whole face in that skillet. Seems appropriate, right?

  11. Javi Trulove @ T3treats October 7, 2013 Reply

    Love love love… and that huuuuge ice cream scoop… Damn!!! looks so good

  12. Mimi @ Culinary Couture October 7, 2013 Reply

    Nothing better than a soft gooey chocolate chip cookie!

  13. Becca @ Crumbs October 8, 2013 Reply

    I’m the same as you – could never get sick of them! However this presentation does spice them up a bit =) so cute!

  14. movita beaucoup October 8, 2013 Reply

    You had me at soft.

    And then again at gooey.

  15. Tahnycooks October 8, 2013 Reply

    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!

  16. Dina October 8, 2013 Reply

    I love these!

  17. 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!

  18. 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!

  19. choc chip cookies never go out of style 😉

    and I love how these are sorta like individual serving sizes! Hoorah!

  20. Shelly (Cookies and Cups) October 11, 2013 Reply

    This is so yummy!

  21. Kendall Stark November 4, 2013 Reply

    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?

    • Author
      Jennifer McHenry November 4, 2013 Reply

      Hi, Kendall. I have very little experience with silicone pans, but I think this should work fine.

  22. margotgn November 5, 2013 Reply

    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!

  23. Connie | URBAN BAKES December 12, 2013 Reply

    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 :-)

  24. Mia January 4, 2014 Reply

    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?


    • Author
      Jennifer McHenry January 5, 2014 Reply

      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.

  25. Norma Boldyreff April 21, 2014 Reply

    I Love all recpe. I think they are so interesting. Thank you.

  26. Mary October 30, 2015 Reply

    Can’t imagine metal skillets being safe as metal smell and rust bits

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