This chocolate chip cookie skillet is made with brown butter and baked in a small 6.5-inch cast iron skillet. It’s soft and gooey in the center with perfectly crispy edges! This quick and easy dessert is so perfect for two.
Who can resist a freshly baked, warm, soft, gooey cookie straight out of the oven? The smell alone is enough to make everyone gather in the kitchen. And when you top it with a big scoop of melty vanilla ice cream that slowly drips into all those chocolatey pockets? I honestly don’t think anyone could resist. It’s one of those simple desserts that hits the spot every single time.
This chocolate chip mini skillet cookie is truly a cookie lover’s dream. Browning the butter gives it a deep, rich, nutty caramel flavor that takes it to the next level. It adds so much warmth and depth to the dough, making each bite taste a little more indulgent. Then there are the dark chocolate chips, melty, slightly bittersweet, and scattered throughout for that perfect balance. You get gooey centers, crisp golden edges, and pools of melted chocolate in every spoonful.
Baked in a small 6.5-inch skillet, it’s just the right size for sharing with your favorite person. It feels cozy, like the perfect dessert for date night, a movie night at home, or when you’re simply craving something sweet without making a huge batch. No worrying about leftovers, and no waiting around either. It’s ready in under 30 minutes from start to finish.
Serve it warm straight from the skillet with a generous scoop of vanilla ice cream on top, and maybe even an extra sprinkle of flaky sea salt if you’re feeling fancy. It’s decadent, comforting, and meant to be shared with someone you love (or savored all by yourself!).
WHY YOU’LL LOVE THIS CHOCOLATE CHIP COOKIE SKILLET
There are so many reasons to fall in love with this cozy little dessert.
- You can triple this recipe and bake it in a 9-inch cast iron skillet.
- No need a mixer or any special equipment to make it. All you need is a bowl, a whisk or spatula, and your trusty 6.5-inch cast iron skillet.
- It’s simple, straightforward, and perfect for when you’re craving something homemade without pulling out every appliance in your kitchen.
- The brown butter is a total game changer. Taking a few extra minutes to brown the butter adds a deep, nutty caramel flavor that makes this cookie taste extra rich and special. It gives the dough a warm, toasty depth that pairs perfectly with the melty chocolate chunks.
- It’s also a small-batch recipe, which makes it ideal for two people. No giant tray of cookies tempting you for days, just the right amount to share and enjoy while it’s warm and gooey.
- This mini skillet cookie is perfect for a cozy date night at home, movie night on the couch, or a sweet treat to share with your family when you don’t want leftovers sitting around.
- And the best part? It’s quick. Ready in under 30 minutes from start to finish, easy to make, and it won’t leave your kitchen covered in dishes. Minimal effort, maximum reward.
INGREDIENTS NEEDED & NOTES
Butter – We’ll brown the butter to get that beautiful nutty flavor. This recipe uses unsalted butter, but if you want salted butter I suggest to omit the extra salt in the recipe.
Flour – No need for fancy flour, you’ll just need all-purpose flour! Flour adds strength and structure to your cookie.
Leavening agent – You’ll need baking powder to make this cookie so the cookie puffs up as it bakes.
Egg yolk – You’ll just need one egg yolk to make this skillet cookie. It gives the cookie a chewy texture.
Sugar – Two types of sugar are used in this recipe, light brown sugar, and granulated sugar to enhance the flavor and texture. Granulated sugar allows the cookie to go slightly crispy around the edges. Light brown sugar has a little more moisture than granulated sugar, so it makes the cookie soft and chewy.
Vanilla – A little bit of vanilla extract to enhance the flavor.
Salt – This will do the job of balancing out the flavor.
Chocolate – This recipe uses 70% dark chocolate, but you can also use milk or semi-sweet
THINGS YOU’LL NEED TO BAKE THIS CHOCOLATE CHIP COOKIE SKILLET
(Check my favorite baking tools and equipment here!)
- Rubber spatula
- Mixing bowl
- Small saucepan
- 6.5 inch cast iron skillet
STEP-BY-STEP INSTRUCTIONS TO BAKE THIS CHOCOLATE CHIP COOKIE SKILLET
(Be sure to check the recipe card below for the full ingredients list & instructions)
113g (1 stick) butter, browned
3-4 tablespoons brown sugar
1 tablespoons granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
94g (3/4 cup, spoon and level method) all-purpose flour
1/4 teaspoon baking powder
a pinch salt
85g (3 oz) dark chocolate chips
Flaky sea salt, optional for topping
Vanilla ice cream, optional for topping
STEP 1 – Brown the Butter
Melt the unsalted butter in a small, light-colored saucepan over medium heat. Stir constantly as the butter melts, then begins to bubble and foam. Keep cooking, stirring and gently swirling the pan, until the butter turns a light golden brown and develops a rich, nutty aroma. You’ll see little brown bits forming at the bottom of the pan, that’s where all the flavor is!
As soon as the butter reaches a golden brown color, immediately remove it from the heat to prevent it from burning. Pour the browned butter (including all those brown bits) into a medium mixing bowl. You should have about 90g of browned butter.
This step takes about 5-8 minutes from start to finish. Let the butter cool slightly before moving on to the next step.
STEP 2 – Make the Cookie Dough and Bake
Preheat your oven to 350°F. Lightly grease a 6.5-inch cast iron skillet with butter and set aside.
Once the browned butter has slightly cooled (it should be lukewarm, not hot), add the brown sugar, granulated sugar, egg yolk, and vanilla extract. Whisk until the mixture is smooth, pale, and fully combined, about 1–2 minutes.
Add the flour, baking powder, and salt. Mix gently until just combined and no streaks of flour remain, be careful not to overmix the dough. Fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.
Spread the cookie dough evenly into the prepared skillet. If you’d like, press a few extra chocolate chips on top for a prettier finish and extra melty pools of chocolate.
Bake on the middle rack for about 18 minutes, or until the edges are golden brown and the center is still slightly underbaked. Sprinkle with flaky sea salt, then let the skillet cookie cool on a wire rack for about 10 minutes before serving. It will continue to set as it cools, while staying perfectly soft and gooey in the center. Serve warm with a big scoop of vanilla ice cream. Enjoy!
You can triple this recipe and bake it in a 9-inch cast-iron skillet. You’ll likely need to increase the baking time by about 5 minutes, but start checking for doneness a few minutes early, as ovens can vary.
TIPS FOR MAKING THE BEST CHOCOLATE CHIP COOKIE SKILLET
- Whisk the wet ingredients well for about 3 minutes, to bring more air into the batter.
- Don’t over-mix the batter. When adding the dry ingredients, only mix or fold the mixture until no more flour is visible.
- Slightly underbake the cookie skillet! The key to a fudgy and gooey texture is slightly underbaking it! Remember the cookie skillet will continue to cook as they cool so it’s okay if they’re a little gooey in the middle when you take them out!
- When measuring the flour, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the batter dry. 1 cup flour = 125 grams.
- Use a kitchen scale. Baking with a kitchen scale is so much more accurate than cup measurements.
HERE’S HOW TO SERVE AND STORE THIS CHOCOLATE CHIP COOKIE SKILLET
I highly recommend enjoying this skillet cookie fresh and warm, straight out of the oven. For the best texture, slightly underbake it so the center stays extra gooey and soft. Don’t forget to add a big scoop of vanilla ice cream on top while the cookie is still warm, the way it melts into the chocolate is absolutely irresistible.
If you have leftovers or want to save some for later, let the cookie cool completely. Then cover the skillet tightly with plastic wrap or transfer the cookie to an airtight container. Store it in the refrigerator for up to 5 days. When you’re ready to enjoy it again, simply reheat a slice in the microwave for a few seconds to bring back that warm, gooey texture.
You can also freeze this skillet cookie for longer storage. I recommend cutting it into individual slices first for easy serving. Wrap each piece tightly in plastic wrap to prevent it from drying out, then place the wrapped slices in a freezer-safe container or zip-top bag. It will keep well in the freezer for up to 3 months. When ready to eat, thaw in the fridge or at room temperature and warm slightly before serving.
Chocolate Chip Skillet Cookie
This chocolate chip mini skillet cookie is made with brown butter and baked in a small 6.5-inch cast iron skillet. It’s soft and gooey in the center with perfectly crispy edges! This quick and easy dessert is so perfect for two.
Ingredients
- 113g (1 stick) butter, browned
- 3-4 tablespoons brown sugar
- 1 tablespoons granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 94g (3/4 cup, spoon and level method) all-purpose flour
- 1/4 teaspoon baking powder
- a pinch salt
- 85g (3 oz) dark chocolate chips
- Flaky sea salt, optional for topping
- Vanilla ice cream, optional for topping
Instructions
STEP 1 – Brown the Butter
- Melt the unsalted butter in a small, light-colored saucepan over medium heat. Stir constantly as the butter melts, then begins to bubble and foam.
- Keep cooking, stirring and gently swirling the pan, until the butter turns a light golden brown and develops a rich, nutty aroma. You’ll see little brown bits forming at the bottom of the pan, that’s where all the flavor is!
- As soon as the butter reaches a golden brown color, immediately remove it from the heat to prevent it from burning. Pour the browned butter (including all those brown bits) into a medium mixing bowl.
- You should have about 90g of browned butter.
- This browning step takes about 5-8 minutes from start to finish. Let the butter cool slightly before moving on to the next step.
STEP 2 – Make the Cookie Dough and Bake
- Preheat your oven to 350°F. Lightly grease a 6.5-inch cast iron skillet with butter and set aside.
- Once the browned butter has slightly cooled (it should be lukewarm, not hot), add the brown sugar, granulated sugar, egg yolk, and vanilla extract. Whisk until the mixture is smooth, pale, and fully combined, about 1–2 minutes.
- Add the flour, baking powder, and salt. Mix gently until just combined and no streaks of flour remain, be careful not to overmix the dough.
- Fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.
- Spread the cookie dough evenly into the prepared skillet. If you’d like, press a few extra chocolate chips on top for a prettier finish and extra melty pools of chocolate.
- Bake on the middle rack for about 18 minutes, or until the edges are golden brown and the center is still slightly underbaked.
- Sprinkle with flaky sea salt, then let the skillet cookie cool on a wire rack for about 10 minutes before serving. It will continue to set as it cools.
- While staying perfectly soft and gooey in the center. Serve warm with a big scoop of vanilla ice cream. Enjoy!
Notes
You can triple this recipe and bake it in a 9-inch cast iron skillet. You'll likely need to increase the baking time by about 5-8 minutes, but start checking for doneness a few minutes early, as ovens can vary.