This mini skillet cookie is a so easy to make and a delicious mix of sweet, soft cookie studded with melty little bites of chocolate. It's the perfect end to a meal, or special treat, and ideal to share diving in with a spoon.

mini skillet cookie topped with ice cream

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There's a pizza restaurant near us that used to have skillet cookies as one of their dessert offerings. Sadly, they no longer do, but in some ways it is maybe just as well as they were all too tempting! On the other hand, they inspired me to try my own at home which is maybe even more of a risk as now we can have them any time.

I've made a mini skillet brownie for a while which we all love, but I have taken a few attempts on making skillet cookies. Some I liked but still found there was something not quite right, whether that was texture or flavor. This one, though, we instantly loved and I hope you will too.

close view of mini skillet cookie with spoonful of cookie sitting at front

What's a skillet cookie?

Quite simply, a skillet cookie is cookie dough cooked in a skillet, also known as a frying pan, rather than divided into individual cookies and baked on a baking sheet. By cooking the mixture in a skillet, you generally have a thicker cookie, and it means the edges are cooked by the heat of the pan and get that bit crisp.

The end cookie is a wonderful mixture of crisp edges, soft and squidgy middle and all round deliciousness. You can make them in a large size, but I really like the balance of textures in this mini size, that's pretty perfect for two to share as well.

Is a skillet cookie the same as a pizookie?

You might have heard the term pizookie, and either wondered what it is or if it's the same as a skillet cookie. Well, they are indeed the same thing, though technically a pizookie is traditionally topped with ice cream and chocolate syrup.

I definitely agree that a scoop of ice cream pairs perfectly, though personally I am happy to skip the chocolate sauce, but feel free to add both or neither as you prefer.

The name pizookie is a combination of pizza and cookie. The idea is that it looks a bit more like a pizza, especially when in a larger size (and when it has toppings). But whichever term you use, and however you top it, it's a great easy way to make a tasty treat.

bowls with almond flour, butter, coconut sugar, chocolate chips and egg yolk

About some of the ingredients

I've hesitated to label this as a gluten free cookie, as sometimes I feel like that puts people off. But, in actual fact it is, but without any kind of compromise in flavor. In fact, the flavor is extra good because of a couple of key ingredients.

Almond flour - this is finely ground blanched almonds which has a great texture and gently nutty and slightly sweet flavor. It's not the same as almond meal which includes the skins and is usually coarser.

As well as being tasty, almond flour is also much more consistent than a gluten free flour blend that can vary a lot in the exact mix. Using a single flour eliminates any inconsistency in flavor and how they absorb liquid.

Almond flour does absorb differently compared to wheat flour, and has a different flavor, so it definitely doesn't work to swap it in to any recipe. But when a recipe is written specifically for it, like here, it can work so well.

Coconut sugar - this is made from coconut palm sap and doesn't actually taste of coconut but instead has a caramel-like flavor. If you're not familiar with it, I highly recommend giving it a try.

It's a bit like dark brown sugar, but with even more of that richer depth in flavor. And that comes through in this cookie, and works well with the almond, too.

If you don't have coconut sugar you can swap it for brown sugar which will also be good. But I do recommend trying coconut sugar next time!

The other ingredients - butter, chocolate chips, vanilla, baking soda, salt and egg yolk - are all pretty standard and typical to most cookie recipes. You only use a yolk rather than a full egg since it's a small quantity.

I prefer to melt the butter to make it really easy to mix everything, and since you are cooking it in the skillet, there's no issue with the mixture being a little softer and spreading.

Steps to make this cookie

This cookie comes together in just a few easy steps:

Melt the butter and allow to cool slightly.
Separately, mix the salt and baking soda into the almond flour.
Grease the small skillet with butter.
Whisk together the butter and coconut sugar then add in the egg yolk and vanilla.
Add the almond flour mixture to the butter mixture and mix well.
Mix in the chocolate chips.
Pour the batter into the prepared skillet and flatten the top.
Bake until dry on top, slightly crisp at the edges but still soft in the middle.
Add a couple extra chocolate chips on top and allow them to soften in the heat of the cookie.

Top tip - enjoy it warm

Personally I think this is best enjoyed warm, so that the chocolate chips are still slightly melty, but you can also have it at room temperature. When warm, the cookie is relatively light and slightly cake-y, then it becomes a little more chewy when cool. It's tasty either way.

The cookie will rice as it cooks to fill the skillet, then sink down slightly once it comes out of the oven. It tends to fall a little in the middle, which to me is all good as it gives a nice place for the ice cream to sit.

side view of mini skillet cookie topped with ice cream

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This mini skillet cookie is quick and easy to make, and is the perfect size for two to share. (True, you could share with one or two more, if you are being generous!). It has a great flavor and a lovely relatively light texture, with just enough chew and gently crisp edges, plus all those wonderful melty chocolate chips throughout.

Try these other gluten free cookies:

Persian walnut cookies
Basler brunsli (Swiss chocolate almond cookies - these are also dairy free)
Pignoli cookies (almond cookies studded with pine nuts)
Plus get more dessert recipes and snack recipes, both sweet and savory, in the archives.

spoon at front of mini skillet cookie with scoop of cookie on it

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5 from 2 votes