Irresistible Individual Chocolate Chip Skillet Cookies: Perfectly Soft, Crispy, and Oh-So Delicious!
Hands Down this is one of my husbands favorite desserts! Topped with ice cream and chocolate sauce!
If you like white chocolate you MUST try my white chocolate macadamia nut skillet cookie on this site! Also, adding your own homemade hot fudge topping is a MUST!
Ingredients
This is a basic chocolate chip cookie recipe that comes together so quick, and in one bowl! This will give you 6-7 skillets, so its perfect for a family or small gathering.
- butter
- granulated and brown sugars
- salt
- baking soda
- flour
- chopped bittersweet chocolate
- semisweet morsels
- toffee bits
See recipe card for quantities.
Instructions
This recipe could not be easier and is whipped up in one bowl!
- Step 1: Cream butter and sugars
- Step 2: Add egg and vanilla
- Step 3: Add dry ingredients
- Step 4: Add chocolate and candy
Hint: When adding the dough to the skillet press to flatten out. In a 5 inch skillet you will only need a slightly heaping ¼ cup of dough
Variations
Feel free to tailor this cookie to your liking!
- Nuts
- White Chocolate Chips
- Milk Chocolate instead of Semi-Sweet
Equipment
Using a 4.7-5.4 inch iron skillet is great for this recipe as it gives the perfect individual size! Topped with a scoop of ice cream, everyone can eat their OWN and do not have to share!
You definitely want to order these skillets to make this recipe the most fun! affiliate link to purchase the equipment.
Storage
I store my cookie dough in an airtight container for 3-5 days in the fridge. I pull out what I need for a skillet and let it warm on the counter while my oven preheats.
Related
Looking for other recipes like this? Try these:
Individual Chocolate Chip Skillet Cookies
Equipment
- 6 4.7-5 inch cast iron skillets
Ingredients
- 6 tablespoon butter room temperature
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup bittersweet chocolate chopped from bar (about 5 ounces)
- ½ cup semi sweet chips
- ¼ cup toffee bits
Toppings
- flaky sea salt
- vanilla ice cream
- fudge topping
Instructions
- Preheat oven to 350°F. Spray 1-6 5-inch cast iron skillets (depending on how many cookies you want to bake) with nonstick spray and place on a baking sheet.
- Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl and stir until combined.
- Add the egg and vanilla to the butter mixture and stir again until combined.Add the flour, baking soda, and kosher and stir until incorporated
- Add the chocolates and toffee and stir until distributed throughout the dough.
- Using a heaping ¼ cup measure divide the dough among the skillets...the dough may give you an extra skillet. But only using a heaping ¼ cup ensures the dough cooks in the time provided.
- Using your fingers gently flatten out the dough until it almost reaches the edge of the skillet.
- Bake until the edges look slightly crisp or wrinkly and the top is a deep golden brown, about 13-15 minutes. If using flaky sea salt...sprinkle a little on each cookie now. Cool slightly and top with ice cream!
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