 This Mini Skillet Cookie is soft, chewy, and gooey. Choose the 6-inch or 8-inch skillet cookie recipe for an afternoon treat or a delicious dessert. No cast iron skillet or mixer needed. For a gooey inside, bake in the oven for 10 minutes. This easy homemade Mini Skillet Cookie serves one or two (if you must share). Mini Skillet Cookie Recipe Video 🖨️ PRINT RECIPE Mini Skillet Cookie Ingredients (6-inch skillet cookie) For 8-inch skillet cookie, double the recipe!
How to Make Mini Skillet Cookie Place oven rack at the middle position. Preheat the oven to 350 Fahrenheit (180 Celsius). Use a small skillet, baking pan, or ramekin to bake the mini skillet cookie. With a skillet, you get a crispy outside and a gooey inside to the cookie.  Whisk the dry ingredients. In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.  Melt the butter. In a saucepan over high heat, brown the butter or melt the butter in a microwave. If browning butter in a saucepan, keep stirring until the butter is golden brown (about 2-3 minutes) with flecks of brown for a rich nutty flavor.  Pour melted butter into bowl. In a medium heatproof bowl, scrape/pour in the melted butter.  Stir brown sugar into butter. Stir the brown sugar into the butter until just combined.  Stir egg into butter mixture. How to add half an egg? Use a small whisk or fork to break up the egg, then pour half the egg into the butter mixture. Stir just to combine. DO NOT BEAT.  Stir flour mixture into butter mixture. Add the flour mixture to the butter mixture. Stir until combined.  Stir vanilla into dough. Stir the vanilla extract into the dough.  Stir in half the chocolate chips. Stir in half (1/4 cup) of the chocolate chips into the dough.  Smooth the top of the dough. With a silicone spatula, scrape the dough into the skillet. Use an offset spatula to smooth the top.  Sprinkle chocolate chips on top. Sprinkle the remaining chocolate chips on top.  Sprinkle flaky sea salt on top. If desired (and it really should be), sprinkle flaky sea salt or coarse kosher salt over the top.  Bake 10 minutes for a gooey inside. Bake until golden on the outside edge. For a gooey inside: 10 minutes. For a little more baked: 12-14 minutes.  Cool in the pan for 30 minutes. Cool for 30 minutes before serving.  Serve and enjoy! If you love chocolate chips, try these Chocolate Chip Blondies for more small batch sweetness. See more Recipes to Bake: Chocolate Orange Cookies Coffee Cupcakes with Instant Coffee Raspberry Oat Bars Soft Gingerbread Cookies Enjoyed this post? Follow us on Instagram and Facebook Get a new post each month.  Comments are closed.
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