Perfectly chewy cookies baked into individual-sized skillets and topped with ice cream and chocolate syrup. These delicious Mini Skillet Chocolate Chip Cookie Sundaes are a big treat!
Skillet Cookie Sundae Perfection
Skillet chocolate chip cookies have to be one of life’s sweetest pleasures! The crisp golden edges, the gooey, half cooked center and all that melting chocolate. Does it get any better? It turns out, it does! When you add ice cream! These Mini Skillet Chocolate Chip Cookies bake up scrumptious cookies in individual portions. Top with ice cream, chocolate sauce and you have one dreamy dessert.
Our New Favorite Dessert!
Y’all, I think we found our family’s new favorite dessert. These mini cookie sundaes are the perfect ending to any meal. And how adorable are these tiny cast iron skillets? So cute. With our favorite cookie dough, flaky sea salt and vanilla ice cream, it truly doesn’t get any better than this. A truly special treat!
Watch Me Make Mini Skillet Chocolate Chip Cookie Sundaes!
Step into the kitchen with me to make these delicious cookie sundaes in super cute mini skillets!
Doesn’t Gotta Be Homemade!
You can use any chocolate chip cookie dough recipe or store-bought for these skillet chocolate chip cookies. Just use 2 heaping tablespoons of your favorite recipe or store-bought cookie dough per mini skillet and bake for 16 minutes.
What Do I Need to Make Mini Skillet Chocolate Chip Cookie Sundaes?
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Chocolate chips
- Flaky sea salt, for garnishing
- Vanilla ice cream, for topping
- Chocolate syrup, for topping
- 3.5 inch cast iron skillets
How to Make Mini Skillet Chocolate Chip Cookie Sundaes
- Preheat the oven to 350°F. Place 6 mini (3.5 inch) cast iron skillets on a rimmed baking sheet and spray each skillet generously with non-stick cooking spray.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until well combined.
- Add the egg and vanilla and beat on medium speed until well incorporated.
- Stir in the flour, baking soda, and salt, then add the chocolate chips.
- Fold in the chocolate chips.
- Press 2 heaping tablespoon–size portions of cookie dough down evenly into the bottom of each mini skillet.
- Bake the skillet cookies for about 16 minutes, rotating the baking sheet halfway through the baking time, until golden brown and starting to crisp around the edges.
- Remove from the oven and immediately sprinkle each cookie with flaky sea salt, if desired.
- Let the skillets set for 5 minutes before transferring them to individual serving plates. Top each skillet cookie with a scoop of ice cream and then drizzle with chocolate syrup. Serve immediately and enjoy!
More of My Favorite Cookie Recipes
I am crazy about cookies! So I could not be more excited to share My Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.
- Loaded M&M Cookies: A mouthful of mini chocolate candies in every bite! These Loaded M&M Cookies are chewy, chocolatey and totally delicious!
- My Perfect Chocolate Chip Cookies: Crispy, chewy, sweet, salty, nutty and oh-so chocolatey! My Perfect Chocolate Chip Cookies are cookie perfection!
- Classic Peanut Butter Cookies: With their famous criss-cross pattern and soft, chewy bite, these Classic Peanut Butter cookies are everything a perfect cookie should be. You’ll be hooked at first bite!
- Carrot Cake Cookies: Topped with a white chocolate drizzle, these Carrot Cake Cookies are so delicious and perfect for anytime baking!
- And more!
How to Store Cookie Dough
To freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point.
Place the baking sheet in the freezer for at least 30 minutes to flash freeze the cookie dough. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or plastic bag with parchment paper between each layer. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.
To Bake Frozen Cookie Dough: When craving a skillet cookie, simply remove the number of cookie dough balls you want from the freezer and place at room temperature for a few hours or in the refrigerator overnight to thaw the dough. Once thawed, press the cookie dough into the skillet and bake according to recipe instructions.
If you make these Mini Skillet Chocolate Chip Cookie Sundaes and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Mini Skillet Chocolate Chip Cookie Sundaes
- Prep Time: 10 mins
- Cook Time: 16 mins
- Total Time: 26 minutes
- Yield: 6 skillet cookies
Description
Perfectly chewy cookies baked into individual-sized skillets and topped with ice cream and chocolate syrup. These delicious Mini Skillet Chocolate Chip Cookie Sundaes are a big deal!
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup chocolate chips
- sea salt, for garnishing
- vanilla ice cream, for topping
- chocolate syrup, for topping
Instructions
- Preheat the oven to 350°F. Place 6 mini (3.5 inch) cast iron skillets on a rimmed baking sheet and spray each skillet generously with non-stick cooking spray.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until well combined. Add the egg and vanilla and beat on medium speed until well incorporated. Stir in the flour, baking soda, and salt, then fold in the chocolate chips.
- Press 2 heaping tablespoon–size portions of cookie dough down evenly into the bottom of each mini skillet.
- Bake the skillet cookies for about 16 minutes, rotating the baking sheet halfway through the baking time, until golden brown and starting to crisp around the edges.
- Remove from the oven and immediately sprinkle each cookie with flaky sea salt, if desired.
- Let the skillets set for 5 minutes before transferring them to individual serving plates. Top each skillet cookie with a scoop of ice cream and then drizzle with chocolate syrup. Serve immediately and enjoy!
Notes
You can use any chocolate chip cookie dough recipe or store-bought cookie dough. Just use 2 heaping tablespoons per mini skillet and bake for 16 minutes.
Hi,
I don’t have individual-sized skillet. Is it possible to bake it in one skillet/ baking pan? And what size would it be ideal for this amount of dough ( I don’t want to over bake it or under bake it)?
Thank you.
Hi Maria! I would suggest baking the dough in an 8-inch or 10-inch skillet or baking dish instead. The baking time would be about the same as the dough should be about the same thickness. I hope this helps. Enjoy!
Hi,
I don’t have individual-sized skillet. Is it possible to bake it in one skillet/ baking pan? And what size would it be ideal for this amount of dough ( I don’t want to over bake it or under bake it)?
Thank you. 😊
Hi, Maria! To fill a 10-inch skillet, you would need roughly two times the cookie dough in this recipe. Cookie dough pressed into a 10-inch skillet should take about 20 minutes to bake. Of course, you should watch carefully and remove once the edges start to turn golden brown. Hope this helps, enjoy!