This mini skillet cookie AKA pizookie is the perfect dessert for a small gathering! It’s buttery, perfectly sweet and loaded with chocolate chips. This gluten free recipe can easily be made either dairy free or vegan!
I’ve had a skillet cookie on my list for quite a while, and have recently been loving smaller batch desserts, so I’m so excited to share this mini skillet cookie!
It’s the perfect gluten free dessert recipe for a small get together, date night or girls night in!
This recipe is gluten free, can be made vegan and even refined sugar free if that’s your preference.
Chocolate chip cookies are the #1 cookie in America, and they just got a whole let better by baking them in a skillet!
Serve it with your favorite vanilla ice cream and a sprinkle of sea salt, or just grab a spoon and dig right in! If you love this recipe, try my oatmeal raisin cookies next!
Butter. Just 1/4 cup of melted butter creates a really rich flavor and adds moisture to this mini skillet cookie.
Sugar. You will need both white sugar and brown sugar which will combine to create both the perfect texture and flavor.
Egg yolk. You only need the yolk of one egg, not the egg white, which will create a chewy, tender and gooey texture.
Flour. I used gluten free all purpose baking flour, but if you are not gluten free, regular all purpose flour will work just fine!
Vanilla. There isn’t a baked good I don’t put vanilla in. It rounds out the flavors so well and a little bit goes a long way!
Chocolate chips. I love using semi-sweet chocolate chips, but you can chop up a chocolate bar, use mini chips, dark chips, whatever you like.
How to make a mini skillet cookie
Preheat the oven to 325. Baking at a slightly lower temperature ensures the top won’t brown too much before the cookie is done baking.
In a small mixing bowl, add the melted butter and both sugars.
Beat on low speed for 1 minute. Beat in the egg yolk and vanilla. Don’t worry if you get a bit of egg white in there.
Add in the flour, baking powder and salt, making sure to spoon and level the flour, don’t scoop from the bag.
Beat together until combined. The dough will be thick. Fold in the chocolate chips until well combined.
Add to your prepared skillet and press down. Sprinkle on a few extra chocolate chips on top. Bake for 20-25 minutes.
It will continue to cook quite a bit as it comes out of the oven because it will take time for the skillet to cool, so be sure to take it out early when it still looks gooey to prevent a dry texture.
Serve with vanilla ice cream and enjoy!
How to serve
Skillet cookies are of course served a bit differently than regular chocolate chip cookies. They’re not exactly finger-food, so I recommend grabbing a spoon and just diving right in!
I love to add a scoop or two of vanilla ice cream and let it melt a bit on top, but just a simple sprinkle of sea salt is also delicious.
If you prefer, you can slice it into little triangles so you can have smaller servings on a plate.
Make it vegan!
This recipe is very easy to make into a vegan mini skillet cookie! All you need to do is swap the butter for your favorite dairy free butter and sub the egg yolk for two tablespoons of apple sauce.
Frequently asked questions
What makes a cookie cakey or chewy?
For softer, chewier cookies, you will want to use more brown sugar than white sugar. In most of my recipes, I use a mix of both to achieve that chewy texture but slightly crispy edge. Same rulse apply for this skillet cookie!
For cakey cookies, you will usually want less butter and sugar and a bit more baking powder to help the cookies rise a bit like in a cake!
What size skillet should I use?
Since this is a mini skillet cookie, you need just one six inch skillet! I recommend cast iron since this will go in the oven.
Can I make regular cookies?
This recipe is designed to bake right in the skillet, so there is no baking soda since they do not need to spread.
I have not tested this recipe as regular cookies, but if you do, I would suggest scooping the dough into balls and pressing them down slightly since they lightly won’t spread too much on their own.
Does it keep?
This mini skillet cookie will keep for up to 3 days. I suggest covering it with foil after it bakes and storing at room temperature.
I like to reheat it in the oven for just a few minutes so the chocolate melts and the center gets a bit gooey right before serving.
Try these cookie recipes next!
- Classic Vegan Chocolate Chip Cookies
- Almond Flour Sugar Cookies
- Vegan Oatmeal Raisin Cookies
- White Chocolate Macadamia Cookies
If you want more recipes straight to your inbox, be sure to subscribe to my email list. If you make this recipe, be sure to leave a comment below so I can see your creation!
Mini Skillet Cookie (Pizookie)
by: claire cary
- ¼ cup melted butter
- ¼ cup white sugar
- ¼ cup brown sugar light or dark
- 1 egg yolk from a large egg
- 2 teaspoons vanilla extract
- ⅔ cup all purpose flour I used gluten free, regular works too
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips I like semi-sweet
- Preheat the oven to 325 Fahrenheit (NOT 350!)
- Grease a 6 inch cast iron skillet and set aside.
- In a small mixing bowl, add the melted butter and both sugars.
- Beat on low speed for 1 minute.
- Beat in the egg yolk and vanilla. Don't worry if you get a bit of egg white in there.
- Add in the flour, baking powder and salt, making sure to spoon and level the flour, don't scoop from the bag.
- Beat together until combined. The dough will be thick.
- Fold in the chocolate chips until well combined.
- Add to your prepared skillet and press down. Sprinkle on a few extra chocolate chips on top.
- Bake for 20-25 minutes.
- It will continue to cook quite a bit as it comes out of the oven because it will take time for the skillet to cool, so be sure to take it out early when it still looks gooey to prevent a dry texture.
- Serve with vanilla ice cream and enjoy!
leave a comment and rating