Mini Skillet Cookie
User Reviews
4.3
Mini Skillet Cookie
Description
The Mini Skillet Cookie recipe uses melted butter combined with sugars to create a moist dough, followed by egg and vanilla for richness and flavor. Flour, baking soda, and sea salt provide structure and slight leavening. Folding in chocolate chips adds bursts of melted chocolate throughout. Spreading the dough evenly in a greased 6-inch oven-safe skillet and baking at 350°F results in a large single cookie with a crisp outer layer and gooey center when baked for around 10 minutes.
Serving this cookie warm enhances the gooey texture and chocolate melts. It can be eaten directly from the skillet, making it convenient and visually appealing. The option to bake longer yields a firmer cookie with less gooeyness. This recipe accommodates both gluten-free and all-purpose flour.
For best results, melt the butter directly in the skillet beforehand to grease it. Leftover cookie can be stored covered for a few days. The recipe offers flexibility on baking time to adjust gooeyness. It's a straightforward dessert with a comforting balance of buttery sweetness and chocolate chunks.
Ingredients
- 6 tbsp butter melted
- ¼ cup granulated sugar
- ½ cup brown sugar tightly packed
- 1 egg
- 1 tsp vanilla extract
- 1 cup flour gluten free 1 to 1 or all purpose
- ½ tsp baking soda
- pinch salt sea salt
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Grease a 6 inch nonstick skillet with nonstick spray or melted butter.
- In a mixing bowl, add melted butter, granulated sugar, and brown sugar. Mix to combine.
- Then, add in egg and vanilla extract. Mix to combine.
- Add in flour, baking soda and sea salt. Stir until combined.
- Then, fold in chocolate chips.
- Spread cookie dough into an even layer in the greased skillet. Garnish with extra chocolate chips or sea salt if desired.
- Bake for 10 to 12 minutes. Only 10 minutes yield a nice gooey result!
- Finally, remove from oven. Dig in immediately for a warm and gooey cookie, or allow cookie to cool.
Notes
- Melt the butter in the skillet used for baking to ensure it is well greased.
- A 6-inch nonstick oven-safe skillet is recommended for ideal size and even baking.
- Use gluten-free 1-to-1 flour or all-purpose flour based on preference or dietary needs.
- Baking for 10 minutes yields a gooey center; bake longer for a firmer cookie.
- Enjoy the cookie warm from the oven or cooled; store leftovers covered for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 77g | 26% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 288mg | 12% |
| Potassium | 84mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 554IU | 11% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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