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These mini skillet cookies are what you want for dessert tonight.
Or at least they’re what I want for dessert tonight.
They’re like the simple, warm, melty, gooey chocolate chip skillet cookies that you find at so many restaurants, usually topped with a scoop of ice cream.
But these ones are better than what you’ll find at the average restaurant, where they’re usually pulling mass-produced pucks of cookie dough from the freezer.
And I’ll totally admit that those are still pretty good!
But these are rich with brown sugar to keep them soft and bring in molasses notes to the flavor.
They have an extra splash of vanilla extract to give them extra depth of flavor.
And best of all, they have a generous amount of bittersweet chocolate.
While these will be good with whatever chocolate chips you have hanging around the house, they’ll be even better if you splurge a little on the chocolate. It’s a place where you can taste the difference.
The thing that really makes these skillet cookies sing, though, is the flaky sea salt that gets sprinkled on top.
It gives them an extra salty edge to cut through the sweetness and keep you diving back into the warm skillet for another bite of gooey cookie.
There’s another great trick with these.
If you portion the dough, you can bake one or two of them right now, and stick the rest in the freezer so you can have a skillet cookie again tomorrow (or next week or whenever the craving hits).
Then you just need to make sure there’s enough ice cream left to top them.
- 6 tablespoons unsalted butter at room temperature
- 1/2 cup brown sugar, dark or light
- 1/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup chopped bittersweet chocolate or chocolate chips
- flaky sea salt, for topping
- Preheat oven to 350°F. Spray 1–6 5-inch cast iron skillets (depending on how many cookies you want to bake) with nonstick spray and place on a baking sheet.
- Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl and stir until combined.
- Add the egg and vanilla to the butter mixture and stir again until combined.
- Add the flour, baking soda, and kosher salt to a separate mixing bowl and whisk together.
- Add the dry ingredients to the wet ingredients and stir until just incorporated.
- Add the chocolate and stir until distributed throughout the dough.
- Divide the dough into six portions, approximately 1/4 cup each.
- Add one dough portion to each skillet (freeze any you are not baking right now for later). Sprinkle the top of the dough with flaky sea salt.
- Bake until the edges look wrinkly and the top is a deep golden brown, about 15-17 minutes. Let cool for about 10 minutes before serving, preferably with a scoop of vanilla ice cream.
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Diamond Crystal Kosher Salt, 3 lbs - Pack of 2
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounce
Ghirardelli Chocolate Baking Chips, 60% Cacao Bittersweet Chocolate, 11.5-Ounce Bags (Pack of 6)
Lodge H5MS Heat Enhanced and Seasoned Cast Iron Mini Skillet, 5-Inch - Pack of 1
L'Etoile du Nord 64% Cacao 32 oz by Guittard
Maldon Sea Salt Flakes, 8.5 ounce Box
Amount Per Serving: Calories: 351Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 46mgSodium: 302mgCarbohydrates: 40gFiber: 3gSugar: 22gProtein: 5g