Mini Cast Iron Skillet Chocolate Chip Cookie Recipe (Half Baked Cookies)
User Reviews
5
Mini Cast Iron Skillet Chocolate Chip Cookie Recipe (Half Baked Cookies)
Description
The Mini Cast Iron Skillet Chocolate Chip Cookie Recipe starts with creaming room-temperature butter with granulated and brown sugars until light and fluffy. Egg and vanilla extract are added for moisture and flavor. Dry ingredients including flour, baking soda, and salt are mixed separately then incorporated gradually. Semi-sweet or mixed chocolate chips fold into the dough, which can be adjusted for high altitude by adding a teaspoon of water and slightly more flour.
The dough is scooped into portions, typically one large or two medium dough balls per mini skillet or ramekin. The mini skillets are lightly greased before baking at 350°F for 10-15 minutes until edges are set but the center remains soft. This method ensures cookies with a tender interior and lightly crisp exterior. Optional flaky sea salt sprinkled on top adds a contrast to the sweetness.
Serving ideas include warm vanilla ice cream scoops placed alongside or on top of the cookies, with optional toppings such as hot fudge, chocolate ganache, caramel bourbon vanilla sauce, or sprinkles to enhance flavor and presentation. Dough balls can be refrigerated or frozen for later use. The recipe also allows for substitutions such as store-bought dough or variations with peanut butter cups and other mix-ins.
Ingredients
Chocolate Chip Cookie Dough
- 1/2 cup butter 1 stick real butter, room temperature
- 6 tablespoons granulated sugar I use, all natural cane sugar (⅓ cup for high altitude)
- 6 tablespoons light brown sugar packed, (⅓ cup for high altitude)
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1 cup flour add 2-4 tablespoons if high altitude
- ½ teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 teaspoon water high altitude only
- 1 cup chocolate chips semi-sweet or mixed variety
- sea salt for sprinkling on top, flaky
- 9 coops vanilla ice cream desired number of scoops
Optional Toppings
- hot fudge sauce
- chocolate ganache
- caramel bourbon vanilla sauce
- Sprinkles
Instructions
Make Cookie Dough
- Cream butter and sugars in a stand mixer on medium high for 4-5 minutes until light and fluffy. Add egg and mix for 1 minute, then add vanilla.
- In a separate bowl, stir together flour, baking soda and salt. With mixer on low, slowly add flour mixture to cookie dough*. Stir in chocolate chips and scoop into dough balls. *If making at high altitude, add teaspoon of water when adding flour.
Make Mini Skillet Cookies
- Preheat oven to 350°F (175° C). Remove ice cream and place on counter to thaw slightly while cookies are baking.
- Lightly spray with oil or butter desired number of mini skillets or ramekins.
- Using a medium scoop, scoop two cookie dough balls and press lightly into bottom of prepared mini skillet or ramekin, repeat with desired number of skillet cookies and place on sheet pan. Refrigerating or freezing remaining cookie dough balls in an airtight container.
- Place cookie sheet on middle rack of oven. Bake anywhere from 10-15 minutes. They should be just set on the edges and getting golden brown; they might look "set" in the center, but take out before they are cooked through.
- Once baked to your preference, carefully remove from oven (glass cups or ramekins tend to slide around) and place scoop of ice cream on top of the hot cookie, the melting ice cream mixed with the "half-bakedness" of the cookie is beyond words. Top with desired toppings.
HOW TO MAKE A COOKIE SKILLET or HALF BAKED SUNDAE
- To the hot cookie, carefully place a scoop of vanilla (or your favorite) ice cream.
- Drizzle your favorite sauce on the ice cream, here we used Bourbon Caramel Vanilla Sauce and Chewy Hot Fudge or Chocolate Ganache
- And in my ever so humble (do it) opinion, you should sprinkle on some flaky sea salt on the cookie or on top of ice cream toppings; not a lot, just enough to get teensy little bursts of sweet-saltiness.
- Serve on a plate with a napkin underneath the mini skillet.
Notes
- Use one large or two medium dough balls per mini skillet for proper size and baking.
- Store extra dough balls refrigerated or frozen in airtight containers for convenient future baking.
- Try variations by adding chopped peanut butter cups, M&M candies, or making peanut butter skillet cookies.
- Sprinkle flaky sea salt on baked cookies for a balanced sweet and salty flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9skillet cookies (or 18 cookies)
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 448kcal | 22% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 80mg | 27% |
| Sodium | 413mg | 17% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 668IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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