Prepare to dive spoon first into this mini red velvet cookie skillet perfectly outfitted for two. It has a crackly top with a gooey fudgy cookie underneath and ideally served with a scoop of ice cream on top. Made gluten free and easily made dairy free.
Introducing your new favorite mini skillet cookie, red velvet edition. This isn't just any cookie skillet though...it has a gorgeous crackly top with a gooey cookie underneath and is the perfect size for two. If you want to enjoy the whole thing yourself though, that's okay too. We've all been there.
It puffs up high and tall in the oven and then creates a fun crackly top with crispy edges as it cools down. With a soft center, it's almost like a warm cookie avalanche that I never knew was possible.
Mini skillets have become a favorite dessert and for a good reason. Who doesn't want to enjoy a giant cookie perfectly baked in a single dish that you can share with a pal??
- Thick crackly top
- Gooey center
- Made gluten free and easily made dairy free
- Perfect size for two
- Perfect dessert for Valentine's Day or the winter holidays
- Easy dessert made in under half an hour
Ingredients and notes
- Egg yolk - This helps the cookie skillet rise and provides some moisture and fat to the batter so it maintains a fudgy texture when baked. If you need ideas on what to do with the extra egg white, check out my pink lemonade macarons and my Aperol gin lemon twist cocktail.
- Coconut sugar - Used to sweeten the cookie. Substitute with light brown sugar or cane sugar if needed.
- Almond flour - The gluten free flour used in this cookie. Swap with gluten free 1:1 flour or all purpose flour if needed.
- Cacao powder - Adds the classic chocolaty red velvet flavor. Cocoa powder will work too.
- Butter - Helps to keep the cookie nice and fudgy. Swap with melted coconut oil or vegan butter to make this dairy free.
- Chocolate chips - I prefer dark chocolate but semi-sweet chocolate chips will work too. Use dairy free chips if you want to make this skillet cookie dairy free.
Step by step directions
You will need a large bowl and a mini skillet to make this mini cookie skillet.
Step 1 : Melt the chocolate
Add the chocolate and butter to a microwave-safe cup or bowl and heat in the microwave in 8 second intervals. Stir together the softened chocolate and melted butter until you have a silky smooth chocolate sauce.
Step 2 : Mix the wet ingredients
In a mixing bowl, whisk together the egg yolk, vanilla, and coconut sugar until the sugar is dissolved. You can also use a hand electric mixer or use the bowl of a stand mixer with the paddle attachment. At first the mixture will look like dark wet sand but when you keep whisking hard and fast, the sugar will further breakdown and create a thick peanut butter-like mixture.
Step 3 : Add the melted chocolate
Pour the melted chocolate into the bowl and mix well to combine. Don't over mix here since the dry ingredients still need to be added as well.
Step 4 : Fold in the dry ingredients
Fold in the almond flour, cacao powder, and baking soda to the batter. Use a rubber spatula to mix the flour mixture until no flour clumps remain.Then add in the red food coloring and a few extra chocolate chips and stir to combine.
Step 5 : Bake
Grease a 6.5 inch mini skillet with oil and pour in the cookie batter. Use a rubber spatula to scrape the sides of the bowl. Tap the skillet on the counter a few times to remove any air bubbles.Place the skillet on top of a baking pan and bake in the oven until risen.The baking pan underneath the skillet is important because this skillet rises very high in the oven and then as it cools down to room temperature the top with begin to crackle. The baking pan is a safety net so that if the cookie rises too much, the pan will catch the batter instead of the bottom of your oven.
What is the best skillet for a mini cookie skillet
This recipe is designed to be made in a mini skillet. I used a 6.5 inch cast iron skillet from Hearth & Hand at Target which is perfect for mini skillet cookies. A mini 6 inch skillet like this one will also work or you can use a few small cast iron skillets to make this treat for a crowd.A heat safe skillet like cast iron is best because it can go straight into the oven.
What type of red food dye is best?
How to serve
What is a mini cast iron skillet cookie without a scoop of vanilla ice cream on top? Because there is already some chocolate flavor going on with the red velvet, I recommend the classic vanilla. My dairy free vanilla ice cream would make this the ultimate cookie dessert!Add the ice cream while the skillet is still warm and right before serving. The crackle top will really start to crackle with the ice cream on top.
- Add some chopped walnuts to the cookie batter to provide some crunch.
- Drizzle some hot fudge sauce or caramel sauce over top of the ice cream to further elevate this treat.
- Swap the chocolate chips inside with white chocolate chunks.
- Top the skillet cookie with a chocolate chunk or almond ice cream flavor
Frequently asked questions
Yes you can easily make this cookie skillet dairy free by swapping the butter with vegan butter or coconut oil.
A 6 inch or 7 inch cake pan will also work. Remember to grease it well with oil before pouring in the cookie dough. The baking time will vary so I recommend checking the skillet around 14 minutes.
For more cookie fun, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Crackle Top Mini Red Velvet Cookie Skillet
- ¼ cup chocolate chips - plus a few more to sprinkle in the batter
- 2 tablespoon butter - substitute with vegan butter or coconut oil to make dairy free
- 1 egg yolk
- ¼ cup coconut sugar
- 1 teaspoon vanilla
- 2 tablespoon almond flour
- 1 tablespoon cacao powder
- ¼ teaspoon baking soda
- 2 teaspoon red food coloring
- Vanilla ice cream - to top (optional)
- Preheat oven to 350 F. Add the chocolate chips and butter to a heat-proof bowl or cup and melt in the microwave i 8 second intervals. Stir in between intervals until the chocolate is completely melted. Set aside.
- In a small mixing bowl, whisk together the egg yolk, coconut sugar, and vanilla until the sugar is dissolved. At first, it will look like wet sand but if you keep mixing it the sugar will begin to dissolve and create a peanut butter-like consistency.
- Add the melted chocolate to the bowl and mix to combine.
- Fold the almond flour, cacao powder, and baking soda into the cookie dough until no flour clumps remain.
- Add the red food coloring to the bowl and mix well until the batter is a dark red. Depending on the type of food coloring you use, you may want to add another drop or two. Sprinkle in a few extra chocolate chips and stir.
- Grease a mini 6.5 inch cast iron skillet with oil or spray and pour in the batter. Tap the cast iron on the counter a few times to remove any air bubbles. Place the skillet on a baking pan then bake in the oven for 18 - 20 minutes until the cookie has puffed up above the edge of the skillet. The baking pan underneath the skillet is precautionary as the cookie will rise pretty high in the oven.
- Remove the skillet from the oven and allow it to cool slightly. The top will begin to puff down and create a crackle on top. Serve while warm with a scoop or two of ice cream on top and enjoy!