Do you ever get a craving for just a single soft and gooey chocolate chip cookie? But you don’t want to break out the mixer and preheat the oven. I totally get it, and that’s the mood these mini skillet chocolate chip cookies came from. This recipe is perfect to make two individual serving cookies, so you have one to share (or eat later) without all the hassle of making a big batch.
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These cookies are like the food version of hygge. They are warm, and cozy, and gooey. They are like curling up in an over-sized arm chair with a fuzzy blanket and a new book. You can make them in the toaster oven, eat them right out of the pans, and mix up the dough in a cereal bowl. It could not be easier. The work to reward ratio here is excellent!
What You Need to Get Started
- Fridge: Butter, Egg yolk
- Pantry: Brown sugar, Granulated sugar, Baking soda, Cornstarch, Milk powder, Flour, Chocolate chips
- Spice Cabinet: Salt, Almond extract
- Equipment: Medium bowl, Plastic wrap, Toaster oven, Mini cast iron skillets
How to Make Mini Skillet Cookies for Two
These are super easy to make. You don’t need a mixer or multiple bowls or cookie sheets and cooling racks. They are a great way to satisfy that craving for just one cookie, without worrying about what to do with the rest of the batch.
To start, use softened butter, and cream it together with the salt and two different types of sugar. Why both? White sugar adds a pure sweetness, where brown sugar is a little bit richer and helps make the cookies softer due to its extra moisture.
Then you can add in the egg yolk, almond extract (it adds a fun nutty flavor to cookies), baking soda, cornstarch, and milk powder. If you don’t have milk powder, you can easily leave it out. Or swap the almond extract for vanilla.
When everything is combined, add in the flour and mix that. At this point the dough will start to get more stiff. You can use a sturdy spoon, or switch to your hands to mix. Add in the chocolate chips, and fold into the dough.
The next step is to chill the dough. This helps the cookies be chewier and allows the flavors to combined together. Wrap plastic wrap around two disks of dough, and chill. It’s only twenty minutes, and you can preheat your toaster oven and grease the mini skillets while you wait.
Once chilled, place each dough disk into one of the greased cast iron pans. Then bake them. After the cookies are done, remove them from the oven and let them sit for at least ten minutes. This will help them solidify, and make them cool enough to eat.
How to Serve Mini Chocolate Chip Cookies
You can eat these right from the skillets (which means fewer dishes) and they are perfect on their own. However, if you want to have some fun, add a dollop of freshly whipped cream, or a scoop of super rich coffee ice cream.
In the colder seasons, serve these alongside a warm beverage like chai white hot chocolate, or almond Irish coffee hot cocoa. When it’s warmer out, try pairing them with a chocolate turtle martini (this is also a great use for the extra egg white!)
What to Do With Leftover Ingredients
- Almond extract adds a ton of flavor to easy cream puffs with almond-coconut cream or a fun twist in an amaretto old fashioned.
- Chocolate Chips are perfect for adding to rocky road black bean brownies, or mixing into brown butter banana bread.
- Use up the rest of your eggs by enjoying some huevos rancheros.
Mini Skillet Cookies for Two
- 2 Tbsp Unsalted Butter softened
- 2 Tbsp Brown Sugar
- 1 Tbsp Granulated Sugar
- 1/8 tsp Salt
- 1 Egg Yolk
- 1/8 tsp Almond Extract
- 1/8 tsp Baking Soda
- 1/8 tsp Cornstarch
- 1/8 tsp Milk Powder
- 1/3 Cup Flour all-purpose or white whole wheat
- 1/4 Cup Chocolate Chips
- In a medium bowl (like the size of a soup bowl) cream together the butter, sugars, and salt until combined.
- Add the egg yolk, almond extract, baking soda, cornstarch, and milk powder. Mix until combined, and then slowly mix in the flour.
- Once the dough is uniform, add in the chocolate chips and mix well with a sturdy spoon or your hands. Split the dough into two balls, and flatten slightly. Wrap each in plastic wrap and refrigerate for at least 20 minutes or up to overnight.
- Just before you'd like to serve these, preheat the toaster oven to 350F (or conventional oven to 375F). Remove the dough from the fridge, and press each into a tiny cast iron skillet (about 3" diameter).
- Bake for 12-14 minutes, until the top starts to turn slightly golden brown. Remove from the oven, and let sit for at least 10 minutes, until the tops look dry.
- Serve warm, right from the skillets. Wrap the handles in a pot holder or towel, as they will be very hot. You can top with a dollop of whipped cream or a small scoop of vanilla ice cream.
- If you don't have cornstarch, you can substitute a 1/4 tsp baking powder for the cornstarch and baking soda.
- If you would rather use vanilla extract, use 1/4 tsp of that in place of the almond extract and milk powder.
- If you don't have milk powder, you can just leave it out, without sacrificing too much.
- If you don't have tiny cast iron skillets (you should, because they are adorable!) you can bake these in a ramekin. You may need to cook them for longer in a light colored ramekin.
- To double this recipe, just double everything, but use a whole egg instead of just a yolk.