Mini Skillet Cookies
Crispy on the outside and gooey on the inside - these mini skillet cookies are easy to make and come together in only a few minutes!
Servings: 4 mini skillet cookies
Ingredients
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs at room temperature
- 2 large egg yolks at room temperature
- 1 Tbsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp kosher salt
- 3 1/2 cups all-purpose flour
- 2 cups semisweet chocolate chips
- Flaky sea salt optional
- Homemade caramel (linked above) optional
- Vanilla ice cream optional
Instructions
- Preheat oven to 350°F. Spray 4 miniature cast-iron skillets with cooking spray.
- Whisk butter and sugars in a large bowl 2 to 3 minutes or until light, glossy, and mixture runs off whisk in a ribbon fashion when lifted from bowl.
- Whisk in eggs and egg yolks, one at a time, beating well after each addition. Whisk in vanilla.
- Whisk in the baking soda and salt, beating until fully combined. Switch to a rubber spatula or wooden spoon and fold in flour, mixing until only a few streaks remain. Gently stir in chocolate chips.
- Spoon the cookie dough into your prepared skillets and press down into an even layer using the back of a spoon or spatula. Lightly sprinkle with your desired amount of flaky sea salt.
- Bake 20 to 22 minutes or until the edges are golden brown and the center is still slightly gooey. Serve warm from the oven with homemade caramel sauce and vanilla bean ice cream.