Grab two spoons and dive into this heavenly mini brownie skillet cookie! This chocolaty treat is fudgy and rich and the the ideal night cap to a date night in. It's perfectly outfitted for two people and can be whipped up in under 30 minutes!
Whether it's a date night in, late night rom-com marathon with your bestie, or just because, this mini brownie skillet has ya covered! It's rich and decadent and perfectly outfitted for two people.
Not to mention it's a breeze to whip up. Like under 30 minutes breeze. Top it off with a little homemade ice cream after it's out of the oven and enjoy it warm. Trust me, it's life changing!
For more brownie recipes, make sure to check out my edible brownie batter or my double chocolate brownie cookies.
Ingredient Notes
- Egg + Egg yolk : This is one whole egg plus the yolk of a second egg. This combination provides a fudgy and decadent texture to the mini cookie skillet. Keep the extra egg whites and throw them in a skillet for breakfast!
- Coconut sugar : To provide some sweetness to the cookie. Make sure to beat this into the egg mixture until it's creamy.
- Cacao powder : Used to ensure a deep chocolate flavor!
- Coconut oil : This is what gives the mini cookie skillet a little moisture. Make sure your coconut oil is melted and cooled before adding it to the mixture.
How to make this recipe
This is one of the simplest recipes on the block! It's so simple that this mini cookie skillet may be come a regular treat for the family!
Step 1 : Whisk together the wet ingredients
First, mix the egg and egg yolk, coconut sugar, coconut oil, and vanilla together. This is best done with a stiff whisk or a hand or stand mixer. Whip the ingredients together until you get a creamy, almost sticky, consistency.
Step 2 : Fold in the dry ingredients
Next, add the almond flour, cacao powder, and baking powder. Fold into the batter until no flour clumps remain. Be careful not to over-mix.
Step 3 : Add the chocolate chips
Finally add the chocolate chips to the batter. These are my favorite dairy-free chocolate chips. I prefer dark chocolate chips to really deepen that rich chocolate flavor but semi-sweet works too.
Step 4 : Pour into skillet and bake!
Grease a small 6 - 8-inch skillet with coconut oil. Pour in the cookie skillet batter and level it off by shaking it back and forth a few times.
Bake in the oven until the edges begin to pull away from the sides of the skillet. You can also test it by inserting a toothpick into the center of the skillet. If it comes out clean, the cookie skillet it done. If there is batter on it then it needs a few more minutes to bake.
Tip : To get a really fudgy mini cookie skillet, under-bake it just a tad. The cookie will continue to bake once it's out of the oven. By the time you break into it with a spoon it will be the perfectly fudgy and gooey texture we love!
Frequently Asked Questions
This recipe is designed for 2 people. I found that a skillet between the ranges of 6 - 8 inches in diameter is best. If you're looking for just a little sweet treat, the 8-inch would be perfect for 3 - 4 people actually.
Check out this chocolate chip cookie skillet which is made for a crowd!
This skillet cookie is also known as a "pizookie". Simply follow the directions outlined in the recipe card below, top with ice cream (just like they do at BJ's), and dig in!
Although this cookie skillet is best enjoyed fresh out of the oven, it can also be reheated. If you're planning on reheating it, skip the ice cream on top or spoon out individual portions of the cookie skillet into a separate bowl. The ice cream will not reheat well so it's important to leave that out. When you're ready to reheat, cover the skillet with some aluminum foil and bake it in the oven for 5 - 7 minutes at 300 F. The lower temperature will warm it up without baking it too much.
More Chocolate-forward Recipes You'll Love!
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Mini Brownie Skillet Cookie For Two
- Total Time: 25 minutes
- Yield: 1 Mini Cookie Skillet 1x
- Diet: Gluten Free
Description
Grab two spoons and dive into this heavenly mini brownie skillet cookie! This chocolaty treat is fudgy and rich and the the ideal night cap to a date night in. It's perfectly outfitted for two people and can be whipped up in under 30 minutes!
Ingredients
- 1 egg + 1 egg yolk
- ⅓ cup coconut sugar
- 3 Tbsp coconut oil, melted and cooled
- 1 tsp vanilla
- ½ cup almond flour
- 3 Tbsp cacao powder
- 1 tsp baking powder
- ¼ cup dairy-free chocolate chips
- Vegan vanilla ice cream, to top (optional)
Instructions
- Preheat oven to 350 F. In a mixing bowl, beat together the egg, egg yolk, and coconut sugar until creamy. The mixture should be sticky and have a peanut butter type color. Add the melted coconut oil and vanilla and mix to incorporate.
- Add the almond flour, cacao powder, and baking powder to the bowl and fold into the batter. Be careful not to over-mix and only fold until no flour clumps remain. Then add the chocolate chips and fold a few times into the batter.
- Grease a 6 - 8-inch skillet with coconut oil and pour in the batter. Level it off by shaking the dish back and forth a few times. Bake in the oven for 15 - 20 minutes until the edges begin to pull away from the sides of the skillet. You can also check if it's done by sticking a toothpick into the center of the cookie. If it comes out clean, it's done. If there is still some batter on the toothpick, it needs a few more minutes to bake.
- Serve warm with a scoop of ice cream on top if desired!
Notes
Skillet size : This recipe will work for a 6, 7, or 8-inch skillet. However, the baking time will vary depending on what size skillet is used. The baking time will increase if using a 6-inch skillet, and will be less if using an 8-inch skillet. I recommend just keeping an eye on it in the oven to make sure you don't over cook it.
Toppings : I personally believe a cookie skillet is incomplete without a scoop of ice cream. You can also top your cookie skillet with melted chocolate, chopped nuts, or fresh fruit.
Serving/Storing : This cookie skillet is best served warm out of the oven. However, you can reheat it later if desired. If you're planning on reheating it, skip the ice cream on top or spoon out individual portions of the cookie skillet into a separate bowl. The ice cream will not reheat well so it's important to leave that out. When you're ready to reheat, cover the skillet with some aluminum foil and bake it in the oven for 5 - 7 minutes at 300 F. The lower temperature will warm it up without baking it too much.
- Prep Time: 10
- Cook Time: 15
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: mini cookie skillet, cast iron skillet cookie, mini pizookie
Can we reduce the amount of sugar?
★★★★★
Hi there! I have not tried it with a different measurement. However you can probably reduce it to 1/4 cup or a few Tablespoons just keep in mind it may have a different texture once baked. Let me know how it goes!