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Are you looking for a warm, gooey dessert that is perfect for sharing? This adorable Skillet Chocolate Chip Cookie for Two is the perfect dessert to share with someone special. Serve it warm topped with vanilla ice cream for an extra special treat!
Two minutes after I took this image, the ice cream was melted all over the cookie!! The edge is crispy and the center is is a warm, ooey, gooey dream. It is kind of like warm cookie dough topped with cold ice cream. So good!
Ingredients needed to make this recipe:
- real, unsalted cream butter at room temperature
- brown sugar for a little extra chewiness
- granulated sugar
- egg yolk
- whole milk for a bit of liquid, but not as much as a whole egg white
- pure vanilla extract for the rich flavor
- all-purpose flour
- baking soda
- sea salt
- chocolate chips to make it heavenly – dark, milk or semi-sweet will all work
How to make a Chocolate Chip Cookie in a mini cast iron skillet:
Preheat oven to 350 degrees.
Beat the butter, egg yolk, milk, brown sugar, granulated sugar and vanilla together in a mixing bowl until creamy.
Add the flour, baking soda and salt. Mix together just until combined.
Stir in the chocolate chips.
Spread the mixture into a 6.75-inch cast iron skillet.
Bake for 18 to 20 minutes in the center of the oven until the edges are puffy and starting to crisp, and the center is still gooey and appears under baked.
Remove from oven and serve warm topped with vanilla ice cream and two spoons.
I grated some chocolate over the top of the ice cream, but hot fudge, chocolate sauce or even caramel would be a delicious addition as well.
Recipe Notes & Tips
- All ovens bake differently, cooking time are approximate.
- There was no way to divide one egg in half, so I use one whole yolk with one tablespoon of milk for a close approximation.
- Use high quality chocolate for the best results, it really does make a difference. I use Ghirardelli or Guittiard.
- This recipe is the equivalent of 6 cookies.
Recipe Modifications
- Use chocolate chunks instead of chips.
- Substitute M&Ms for a festive cookie. (Valentine’s Day, Christmas, Easter colors)
- Add .25 cup of toasted pecans or walnuts.
- Substitute two 8-ounce ramekins for the mini skillet. Bake for 15 to 17 minutes.
More dessert recipes for sharing:
- Skillet Brownies for Two
- Apple Pie for Two
- Fresh Peach Crumble for Two
- Apple Crisp for Two
- Mini Chocolate Bundt Cake
- Instant Pot Chocolate Lava Cakes
- Mini Dutch Apple Pies
Tools used to create this recipe:
- Mini Cast Iron Skillet
- Chocolate Chips
- Hand Mixer – they are all sold out
- Vanilla Extract
Enjoy!!
Skillet Chocolate Chip Cookie for Two
Ingredients
- .25 cup unsalted butter at room temperature
- .25 cup brown sugar lightly packed
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- .5 cup all-purpose flour
- .25 teaspoon baking soda
- .13 teaspoon sea salt 1/8th teaspoon
- .33 cup semi-sweet chocolate chips 1/3rd cup
Instructions
- Preheat oven to 350 degrees.
- Beat the butter, egg yolk, milk, brown sugar, granulated sugar and vanilla together in a mixing bowl until creamy.
- Add the flour, baking soda and salt. Mix together just until combined.
- Stir in the chocolate chips.
- Spread the mixture into a 6.75-inch cast iron skillet.
- Bake for 18 to 20 minutes in the center of the oven until the edges are puffy and starting to crisp, and the center is still gooey and appears under baked.
- Remove from oven and serve warm topped with vanilla ice cream and two spoons.
Notes
- All ovens bake differently, cooking time are approximate.
- There was no way to divide one egg in half, so I use one whole yolk with one tablespoon of milk for a close approximation.
- Use high quality chocolate for the best results, it really does make a difference. I use Ghirardelli or Guittiard.
- This recipe is the equivalent of 6 cookies.
- You can use chocolate chunks instead of chips.
- Substitute M&Ms for a festive cookie. (Valentine’s Day, Christmas, Easter colors)
- Add .25 cup of toasted pecans or walnuts.
- Substitute two 8-ounce ramekins for the mini skillet. Bake for 15 to 17 minutes.
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