Mini Skillet Cookie

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This Mini Skillet Cookie is a chocolate chip cookie lover’s dream. It’s packed with chocolate chips, has a warm ooey gooey center, is topped with ice cream, and drizzled with chocolate syrup.

Who doesn’t love freshly baked, soft chocolate chip cookies straight out of the oven? They are a household favorite, so I knew this mini skillet cookie would be a hit.

It’s a larger sized chocolate chip cookie full of melty, semi-sweet chocolate chips with a super soft center that’s still warm from the oven. Top it some vanilla ice cream and a drizzle of chocolate syrup, and you’ve got a decadent dessert that’s great for sharing.

This skillet cookie doesn’t take long to bake at all. It’s about the same amount of time as a regular chocolate chip cookie recipe, which makes it great for a quick dessert.

Mini skillet cookie in a cast iron skillet.

Let me start off by saying, I’ve tested this recipe a few times, and preparing the batter outside of the pan yielded the best results.

I’ve seen some other recipes that show the batter being mixed right in the cast iron, but that turned the cookie into a rock hard mess in my case.

After prepping the ingredients, preheat the oven to 325°F. I used an 8-inch cast iron skillet, but any 6 or 8-inch oven safe skillet can be used.

In a medium bowl, use a hand mixer to combine the melted butter, brown sugar, and granulated sugar. Then add the egg and vanilla, and mix until combined.

Butter, sugar, egg, and vanilla mixed in a bowl.

Next, add the flour, baking soda, and salt. Continue to mix on low speed until no dry streaks remain.

Make sure not to overmix; otherwise, the dough will become dense. Fold in 1/2 cup of the chocolate chips, and save the remaining 1/4 cup.

Chocolate chip cookie dough in a bowl.

Press the cookie dough into the skillet in an even layer. Sprinkle the remaining 1/4 cup chocolate chips over the top, and gently press into the dough.

Bake for 18 to 20 minutes or until the sides are lightly browned and the center is almost set. The center should still be soft and appear just slightly shiny and “doughy.”

The cookie will still cook some after it’s removed from the oven, since it’s being served in a hot pan. It’s best not to overbake it.

Remove the cookie from the oven, and allow it to cool for about 5 to 10 minutes. If desired, top it with vanilla ice cream and chocolate syrup. Serve warm!

Top down view of mini skillet cookie in cast iron.

Can you add candy to the skillet cookie?

Yes, absolutely! We haven’t tested it with this particular recipe, but we found this M&Ms Chocolate Chip Skillet Cookie that looks amazing!

Can you use a larger pan to make the skillet cookie?

Yes, it’s possible to make skillet cookies in a 10 or 12-inch skillet. We have not tested this recipe in that size pan, but this Lady’s Chocolate Chip Skillet Cookie uses a large size skillet.

Is a pizookie and skillet cookie the same thing?

Yep, they sure are! A pizookie is the combination of the words pizza and cookie, and it’s topped with ice cream. Essentially, a pizza cookie. A skillet cookie is the same just made in a skillet, the same as many pizookies.

Do you have to use ice cream and chocolate syrup?

Ice cream is traditionally used on pizookies. However, it can be left off if you’d rather not use it. The same goes for the chocolate syrup. The skillet cookie is very decadent without the added toppings, so if you don’t want them, don’t use them.

Skillet cookie topped with vanilla ice cream and chocolate syrup.

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Mini skillet cookie with ice cream and chocolate syrup.

Mini Skillet Cookie

4.5 from 37 votes
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Author: Kimberly
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings



  • Preheat the oven to 325°F.
  • In a medium bowl, use an electric mixer to combine the melted butter, brown sugar and granulated sugar.
    6 tablespoons unsalted butter
    ½ cup light brown sugar
    ¼ cup granulated sugar
  • Add the egg and vanilla and mix until well combined. Next, mix in the flour, baking soda, and salt, until no flour streaks remain.
    1 large egg
    1 teaspoon pure vanilla extract
    1 cup all-purpose flour
    ¼ teaspoon baking soda
    ¼ teaspoon salt
  • Fold in ½ cup of the chocolate chips. Press the dough into a 8-inch cast iron or oven-safe skillet, and top with remaining chocolate chips. Bake for 18 to 20 minutes or until the top is lightly browned. (The cookie will continue to bake after it’s removed from the oven, so don’t over bake it. The center will still be slightly soft and gooey.)
    ¾ cup semi-sweet chocolate chips
  • Top with vanilla ice cream and chocolate syrup. Serve warm.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¼ of the cookie. The calories do not include ice cream and chocolate syrup. Actual calories will vary.
*A 6-inch pan may also be used. However, the cook time will need to be increased by a 4-6 minutes.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1Slice | Calories: 631kcal | Carbohydrates: 81g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 376mg | Potassium: 283mg | Fiber: 4g | Sugar: 52g | Vitamin A: 601IU | Calcium: 60mg | Iron: 4mg
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  1. Made this in a 10 inch skillet. Turned out great and taste delicious. Will definitely make again. I mixed milk and semisweet chocolate chips.

    1. Thank you Yvette! We’re glad you enjoyed the skillet cookie. Thank you again for commenting and rating the recipe. Have a wonderful day 🙂

4.52 from 37 votes (36 ratings without comment)

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