Chocolate Chip Mini Skillet Cookie

I don’t think it’s any secret (or surprise, really) that chocolate chip cookies are my #1 favorite food. Just take one quick look at my Instagram and it’s pretty obvious. That’s why I decided to make this Chocolate Chip Mini Skillet Cookie recipe.

I’d like to start a petition for why skillet cookies are superior.

1) Just like a holiday Reese’s have more peanut butter than (and are superior to) regular Reese’s peanut butter cup, you’ve got more filling per cookie ratio in a skillet cookie. This means more gooey, deliciousness.

2) Skillet cookies are easier to throw together. You don’t have to make a big batch of dough or scoop 15 times into cookies. Nope. Just put it all in the skillet and there ya go.

3) This skillet cookie in particular makes the best single or double serve option. Use a mini skillet and in 20 minutes flat, you’ve got a heavenly, warm dessert option.

Now, if you’re thinking, that’s a lot of cookie, I shouldn’t eat this myself or I’ll save this for a cheat day…. let me stop you right there.

Food is meant to be enjoyed. This is a Chocolate Chip Mini Skillet Cookie. I’m not telling you to go eat cookies all day every day.

But I am telling you to enjoy food you love! And if it’s cookies you love, this one sure does hit the spot.

Avoiding food you love just puts it on a pedestal and makes you crave it even more. And then you know what happens?

The craving gets uncontrollably strong, you finally give in, feel guilty for doing so, and don’t even enjoy the dang cookie.

So avoid all that and just make this skillet cookie when the craving strikes, okay?

And if you’re still on the fence and want to learn more about including dessert in your diet – without guilt – I can’t recommend my course, Food Freedom for the Whole Family enough. It teaches you everything you need to know in order to stop stressing, quit obsessing, and finally create a healthy relationship with food.

Why You’ll Love This Chocolate Chip Mini Skillet Cookie

All of the deliciousness of a cookie, but made for 1 or 2, this skillet cookie is perfect when you want something sweet without the hassle of baking up a whole batch of cookies.

Plus, you can make it as baked or underbaked as you like. Personally, I love a slightly underbaked, gooey cookie.

Add chocolate chips or the mix-ins of your choice. This one is the most perfectly satisfying dessert when you want something sweet – and you want it fast.

How to Make This Chocolate Chip Mini Skillet Cookie

If You Like This Chocolate Chip Mini Skillet Cookie, Try These

• Apple Cinnamon Skillet Cookie: Another skillet cookie, this time customized with deliciously warm fall flavors.
• Fudgy Tahini Brownies: If you’re into the whole gooey, fudgy texture thing, these brownies are for you. Total chocolatey goodness.
• Chocolate Chip Cookie Bars: Chocolate chip cookies, but in bar form. These utilize whole wheat flour for a little extra fiber and a more biscuit-like texture.
• Holiday Cookie Bars: While the original recipe uses holiday-themed sprinkles for the holiday time, you can make these any time year with any sprinkles.
• Air Fryer Monster Cookies: This is another quick cookie recipe that’s sure to satisfy, but if you don’t have an air fryer, the recipe has details to make these in the oven too.

Ingredients You’ll Need

• Coconut oil: Swap for butter if you don’t have any coconut oil on hand. Just make sure it’s melted.
• Egg: A flax egg will work. Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit in the fridge for 15 minutes to gel before using.
• Brown sugar: Both light and dark brown sugar will work.
• Flour: I use all-purpose flour in this recipe. I haven’t tested it with a different flour.
• Oats: Use quick cooking or instant oats here. Make sure not to use steel cut oats.
• Chocolate chips: I used semi-sweet, but feel free to use whichever you like best.

Chocolate Chip Mini Skillet Cookie Notes

• Texture: The texture of the dough will be a little less firm than traditional cookie dough – almost like a cross between cookie dough and cake batter. This is normal!
• Cooking time: For a more gooey, less cooked cookie, reduce the cooking time by 2-3 minutes. Note that the cookie will continue to cook slightly once out of the oven. Also keep in mind that ovens run at slightly different temperatures! When I re-tested this in my current kitchen (with an oven that runs hot), it was ready in about 13 minutes.

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