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.