Chocolate Chip Skillet Cookie for Two
This mini chocolate chip skillet cookie (pizookie) is exactly what you need when you have a sweet tooth, but don’t want to commit to a full batch of cookies. It's quick and easy to make, with crisp edges, a gooey center, and rich pools of melty chocolate. Technically it feeds four, but I think it makes the perfect dessert for two!
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When I want a warm, freshly baked cookie, but don't have a lot of time or energy, I whip up this chocolate chip skillet cookie instead. It has everything a classic chocolate chip cookie has, but is so much easier to make.
The great thing about this cookie skillet is how fast it is to make.You don’t need a mixer or a ton of dishes, just a bowl, rubber spatula and a small cast iron skillet.
The whole thing gets baked up to have crisp, golden edges, and a melty, gooey cookie center, which is so much easier than scooping out individual cookies.
You can even tweak the recipe to add different mix-ins like peanut butter cups or white chocolate chips for extra variety.
I make this whenever I just need a quick treat after dinner, which is pretty often, but it's also great for special occasions like date night or Valentine's Day!
What is a pizookie?
A pizookie is a cross between a pizza and a cookie, so essentially just a pizza sized chocolate chip cookie that gets sliced into wedges.
This recipe is like a mini size version of those giant cookies. It’s just the right size to share with someone you love or to indulge in all by yourself, even though it makes enough for four people. It's the perfect way to have your cookie and eat it too!
For more chocolate chip cookie recipes, try these heavenly Brown Butter Chocolate Chip Cookies, buttery Chocolate Toffee Chip Cookies or my perfected Crispy Chewy Chocolate Chip Cookies.
Why This Recipe Works
- Requires only basic pantry staples and just one bowl.
- It's the perfect size for two to four people, and makes a great sundae!
- Baked in a single skillet, so there's no need to portion out dough.
- Using high-quality chocolate and finishing with flaky sea salt makes all the difference!
Ingredient Notes
Chocolate - Use the best quality you can find. I love chopping up a chocolate bar for big, melty pockets, but semi-sweet chocolate chips or mini chips work well too. Any chocolate you have will work, really, even a chopped up candy bar.
Butter - Go with unsalted or omit the salt in the dough.
Sugar - A combo of granulated sugar and brown sugar gives the best flavor and chewy texture.
Egg Yolk - One yolk adds richness and structure without making the dough too eggy, which will produce more cake-like results.
Vanilla - Use the good stuff! I recommend making your own homemade vanilla extract. Use as much as you like.
Baking Soda - This is used instead of baking powder to produce a chewy, not cakey texture.
Flaky Sea Salt - Optional, but recommended. Use something coarse like Maldon, sel gris or fleur de sel.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 6-inch cast iron skillet (a 5 inch skillet works too), but you can also use a small cake pan or even a loaf pan
- Mixing bowl
- Measuring cup
- Rubber spatula
How to make this mini skillet cookie
- Preheat your oven to 350°F.
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and a pinch of salt.
- Add the egg yolk and vanilla extract, then whisk for about 2 minutes until light and fluffy.
- Add the all-purpose flour and baking soda. Use a rubber spatula to fold until fully combined.
- Stir in your chocolate chips or chopped chocolate until evenly distributed.
Pro Tip: For extra gooeyness, press a few extra chocolate chips or chocolate chunks into the top of the skillet before baking.
- Spread the dough into a greased skillet, smoothing into an even layer. Sprinkle with flaky sea salt.
- Bake for 20-25 minutes, until the edges are golden brown and set, but the center is still soft and gooey. For a more done cookie, add 3-5 minutes to the baking time.
- Let cool for 15 minutes in the pan. Serve warm.
Tips for Success
- Using a smaller skillet is a great way to get a thicker, doughier center.
- Be careful not to over bake if you want that gooey texture.
How to serve a mini skillet cookie
Like all gooey chocolate chip cookies, this warm skillet cookie is best served fresh out of the oven with a big glass of milk.
It also makes an incredible sundae! Just add a generous scoop of vanilla ice cream, then top with a drizzle of chocolate sauce or hot fudge sauce and salted caramel sauce!
Pair with a tall glass of milk, a cup of coffee, or an Italian affogato for the perfect dessert.
How to Store and Reheat
This mini skillet cookie recipe is best enjoyed the day it's made, but you can cover leftovers and keep them at room temperature for up to two days. Reheat briefly in the oven or microwave for that freshly-baked feel.
For easy dessert next time, make a double batch and stash the extra cookie dough in the fridge or freezer!
FAQ
Yes, or try a mix! They will make this more sweet so don't skip that sprinkle of salt.
Use a cake pan, loaf pan, or even a small baking sheet. Just keep an eye on your bake time.
Definitely—just use a larger cast iron skillet or divide the batter between two mini skillets.
The gooey center and crispy edges are unbeatable, and it’s the best way to make a cookie feel extra special. They are also the perfect size for a dessert for two, paired with a scoop of ice cream.
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Mini Skillet Cookie (Pizookie)
Ingredients
For the Cookie
- ¼ cup unsalted butter half a stick, melted
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- ¼ teaspoon salt
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ¼ teaspoon baking soda
- 3 ounces dark chocolate roughly chopped, or ½ cup chocolate chips
- Flaky sea salt for sprinkling optional
To Make a Sundae
- Vanilla ice cream optional
- Salted caramel sauce and/or hot fudge sauce optional
- Whipped cream optional
- Chocolate shavings and/or sprinkles optional
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the melted butter, granulated sugar, brown sugar, and salt until well combined.
- Add the egg yolk and vanilla extract, then continue whisking until the mixture is light and fluffy, about 2 minutes.
- Add the flour and baking soda, and use a rubber spatula to mix until no dry streaks remain.
- Fold in the chocolate chips until just combined.
- Transfer the batter to a 5- or 6-inch cast iron skillet, cake pan, or baking dish.
- Sprinkle the top with a pinch of sea salt.
- Bake for 20–25 minutes, or until the edges are golden brown and set.
- The center will remain soft and doughy. For a firmer cookie, bake for an additional 5–10 minutes.
- Let the cookie cool in the pan for about 15 minutes before serving.
- For a sundae, top with a scoop (or two) of vanilla ice cream, then drizzle with salted caramel and/or hot fudge sauce.
- Add whipped cream, chocolate shavings, and/or sprinkles as desired. Serve immediately.
Notes
- For extra gooeyness, press a few extra chocolate chips or chocolate chunks into the top of the skillet before baking.
- Using a smaller skillet is a great way to get a thicker, doughier center.
- Be careful not to over bake if you want that gooey center.
