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!
- 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.
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