Mini Chocolate Chip Cookie Skillet
Easy mini skillet cookie with gooey center and crisp edges. A simple cast iron skillet cookie perfect for small batch desserts.
Ingredients
Dry Ingredients
- 1 ⅓ cup All-Purpose Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Sea Salt
Wet Ingredients
- ½ cup Vegan Butter, equivalent to 1 stick1
- ⅓ cup Cane Sugar
- ½ cup Light Brown Sugar
- 1 ½ tsp Vanilla Extract
- 1 Egg
- 1 cup Semi-Sweet Chocolate Chips
- Flaky Salt
Instructions
- Preheat oven to 325°F and grease a 6-inch skillet.
- In a microwave friendly medium mixing bowl, melt the butter until just melted.
- Stir in the remaining wet ingredients.
- In a separate smaller mixing bowl, combine the dry ingredients.
- Add the dry ingredients into the wet leaving flour streaks. Don't fully mix yet!
- Add in the chocolate chips and stir until just combined. Do not overmix.
- There is no need to let this dough chill, but if you do want to enjoy it later store in an airtight container in the fridge.
- Press dough into your skillet. It should reach the edges but don't overstuff it, it will rise slightly.
- Bake 13–16 minutes. The edges should be golden and the middle should look underbaked.
- Let sit for at least 10 minutes. Optionally add flaky sea salt and a scoop of vanilla ice cream. Enjoy immediately.