Single-Serve Chocolate Chip Cookie Skillet
If you love cookies straight out of the oven but don’t want to bake a whole batch, this single serve chocolate chip cookie skillet is your new best friend. Packed with melty chocolate chunks and crunchy toffee, it’s baked right in a small skillet for the ultimate warm, gooey treat. Think of it as dessert for one, or just a perfect excuse to eat the whole thing yourself! Topped with ice cream, chocolate, or caramel syrup, this mini cookie skillet brings all the comfort and deliciousness of a freshly baked cookie without any extra work, or cleanup!
Decorate Your Way
One of the best parts about this Single-Serve Chocolate Chip Cookie Skillet is that there is no right way to decorate them. Topping wise, anything goes, chocolate syrup, sprinkles, ice cream, cool whip, or whatever you have hiding in your pantry. This skillet can be customized for any holiday, any occasion, and time! This cookie is made to be customized, a little messy, and totally fun, which honestly just makes it taste even better!
If you’re in the mood to share (or just want a bigger cookie fix), we’ve also got a recipe for a full-sized cookie skillet that’s perfect for family, or parties. The best part? You can switch up this single-serve version with any flavors you love, add your favorite mix ins like peanut butter chips, nuts, white chocolate, caramel chunks, or even sprinkle in some festive candies! It’s totally customizable treat that’s fun to make and even more fun to devour!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly chocolatey!
Once you have all of the ingredients ready to go, you’re officially set up for Single-Serve Cookie Skillet success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookie skillet possible!
Single-Serve Chocolate Chip Cookie Skillet
Ingredients
- 3 tbsp butter
- 2 tbsp of packed brown sugar
- 4 tsp white granulated sugar
- 1 egg yolk
- 1/2 tsp of vanilla extract
- 1/4 cup of All-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp of salt optional if you used salted butter
- 3 tbsp chocolate chunks/chips
- 3 tbsp toffee chunks optional
- 1 tbsp chocolate chips
- 1 scoop vanilla ice-cream/whipped cream or 2-3 mini scoops
- 2 tsp caramel sauce
- 2 tsp chocolate syrup
Method
- Preheat oven to 350°F (convection). Beat room-temperature butter in a stand mixer or by hand for 1 minute, until slightly off-white.
- Add brown sugar and white sugar to the butter. Beat together for 1–2 minutes until fluffy.
- Add the egg yolk and mix until fully incorporated. Stir in vanilla extract.
- Add flour, baking powder, and salt. Fold until a cookie dough forms.
- Gently fold in chocolate chunks and toffee pieces until evenly distributed.
- Butter your cast iron skillet or preferred oven-safe pan. Spread cookie dough evenly into a 5-inch skillet. Sprinkle extra chocolate chips on top. Bake at 350°F for 14–16 minutes.
- Serve fresh with your favorite toppings—ice cream, chocolate syrup, or caramel syrup all work beautifully!
- Highly recommend serving fresh. Store in an airtight container at room temperature for up to 6 days, or in the fridge for up to 10 days.
Nutrition
Private Notes
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