If you love soft, chewy chocolate chip cookies with crisp edges, this mini skillet cookie recipe is perfect for you. This easy grilled dessert for two is ready in less than 30 minutes and ideal for devouring warm, straight from the skillet.
I'm a self-proclaimed cookie monster. They are, by far, my favorite dessert or sweet snack. I have absolutely no control around a batch of freshly baked cookies, so I was pretty excited to create this mini chocolate chip skillet cookie recipe. I get to satisfy my sweet tooth with a warm, gooey chocolate chip cookie, but don't have a whole batch lying around to tempt me.
Why You'll Love This Recipe
- It's an easy dessert for two to share.
- It's ready in less than 30 minutes.
- You can make it on your grill, so you don't have to turn on the oven on hot days.
Ingredients and Substitutions
- Chocolate chips--I recommend using semi-sweet chocolate chips for this recipe to give your cookie that classic chocolate chip cookie flavor.
- Butter--If you need to use salted butter, you can skip adding the salt in the recipe.
- Baking soda--This reacts with the brown sugar in the cookie dough to allow it to puff up slightly while cooking.
How to Make a Mini Cast Iron Skillet Cookie
1. Butter a 6-inch cast iron skillet.
2. Mix the melted butter with both sugars and stir well. Stir in the egg yolk and vanilla.
3. Add the flour, baking soda, and salt, and mix until just combined.
4. Fold in the chocolate chips.
5. Press the cookie dough into the prepared skillet.
6. Grill over indirect heat until slightly puffed in the center and the edges are browned.
FAQs
Yes. Place the skillet in a preheated 350°F (180°C) oven and bake until puffed and golden on the edges, 18 to 20 minutes. I find that baking it in the oven takes less time than on the grill.
A drizzle of chocolate sauce and a scoop of vanilla ice cream or a dollop of whipped cream is perfect on top. I highly recommend sharing it and eating directly from the skillet.
Tips and Troubleshooting
- Keep the skillet over indirect heat while grilling. Direct heat may cause the bottom of the cookie to burn.
- Avoid lifting the lid on the grill as much as possible as the temperature will fluctuate each time it's opened.
More Grilled Dessert Recipes You'll Love
Recipe
Mini Skillet Cookie
Equipment
Ingredients
- 3 tablespoons unsalted butter melted, plus more for the skillet
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup chocolate chips
Instructions
- Preheat the grill for medium (350°F) indirect heat. I prefer to use heat on either side of the grilling zone for even cooking, but if you can only have heat on one side, be sure to rotate the skillet once during baking.
- Butter a 6-inch cast iron skillet.
- Combine the melted butter, brown sugar, and granulated sugar in a medium bowl.
- Stir in the egg yolk and vanilla and mix well.
- Add the flour, baking soda, and salt, and mix just until combined and no streaks of white remain. The dough will be thick. Fold in the chocolate chips.
- Press the cookie dough into the prepared skillet.
- Grill over indirect heat until the edges of the cookie are browned and the center of the cookie is slightly puffed and just set, about 20 minutes. Remove from heat and serve warm.
Notes
- Grill over indirect heat--Keep the skillet over indirect heat while grilling. Direct heat may cause the bottom of the cookie to burn.
- Don't peek--Avoid lifting the lid on the grill as much as possible as the temperature will fluctuate each time it's opened.
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