Best Gooey Small-Batch Skillet Cookie Recipe
This gooey small-batch chocolate chip skillet cookie is the perfect dessert for two—warm, soft, and loaded with melted chocolate. Ready in under 30 minutes with simple pantry ingredients, it’s a cozy treat that feels like a secret indulgence.
- Prep Time: 10 minutes
- Cook Time: 14-16 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 tablespoons (57g) unsalted butter, melted
- ¼ cup (50g) light brown sugar, packed
- 2 tablespoons (25g) granulated sugar
- 1 large egg yolk
- 1 tablespoon (15ml) milk
- ½ teaspoon vanilla extract
- ½ cup + 1 tablespoon (75g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup (60g) semi-sweet chocolate chips
- Flaky sea salt for topping (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Melt 4 tablespoons unsalted butter in a microwave-safe bowl; let cool for 2 minutes.
- Add ¼ cup packed brown sugar and 2 tablespoons granulated sugar to the melted butter. Whisk vigorously for about 30 seconds until the mixture looks like wet sand.
- Add 1 large egg yolk, 1 tablespoon milk, and ½ teaspoon vanilla extract. Whisk until glossy and combined.
- In a separate small bowl, whisk together ½ cup + 1 tablespoon all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking soda.
- Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined.
- Fold in ⅓ cup semi-sweet chocolate chips, reserving about 1 tablespoon for topping.
- Place a 6-inch cast iron skillet over low heat for 30 seconds. Add about ½ tablespoon butter and swirl to coat the bottom and sides.
- Scrape dough into the buttered skillet and spread evenly. Press reserved chocolate chips into the top.
- Bake for 14 to 16 minutes, until edges are golden and center looks slightly puffed and underdone.
- Let cool in the skillet for 5 minutes. Sprinkle with flaky sea salt if desired. Serve warm.
Notes
Don’t overbake—pull the cookie when the center still looks slightly underdone. Use room temperature ingredients for best results. Let melted butter cool before adding egg yolk to avoid scrambling. For a gluten-free version, use 1-to-1 gluten-free flour. For a vegan version, use vegan butter, a flax egg, and oat milk.
Nutrition
- Serving Size: Half the skillet (ab
- Calories: 410
- Sugar: 32
- Sodium: 290
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 48
- Fiber: 2
- Protein: 5
Keywords: skillet cookie, small-batch cookie, chocolate chip cookie, gooey cookie, cast iron cookie, dessert for two