Half Baked Chocolate Chip Cookies or Mini Skillet Cookies are THE BEST and easiest dessert EVER! Crisp edges, molten chocolatey, caramel-like centers, served piping hot with a scoop of creamy vanilla ice cream, slowly melting on top. Grab a spoon and dig into these little dishes of luscious warm, gooey chocolate chip cookies.
We call them Half Bakes, because Half Baked Chocolate Chip Cookie or Individual Chocolate Chip Cookie Skillets is a mouthful and the only thing you want a mouthful of are these – Half Bakes!
About 5-6 years ago we were at our friends house; for dessert they pulled these out and introduced us to our very first, half bakes! OH MY GOODNESS! I’m not even sure I can fully describe the mouth-watering, chewy, gooey, soft, creamy sensation that takes place in your mouth when you pop a bite of this warm out of the oven cookie smothered in melting vanilla ice cream in your mouth.
They are the most requested dessert in our house, and for good reason! I keep cookie dough balls in the freezer just for this purpose!
How Do You Make Half Baked Skillet Cookies?
Well, ya gotta start with the BEST Chewy Chocolate Chip Cookie dough, make up a batch or a double…batch! Bake off a dozen or two, then using a cookie scoop make cookie dough balls and freeze for Half Baked Chocolate Chip Cookies later! See all of my cookie dough tips and tricks here!
TOOLS FOR THE BEST HALF BAKED CHOCOLATE CHIP COOKIES
First, you need something to bake these scrumpdillyicious (it’s a word!) Half Baked Cookies in, traditionally we’ve used an everyday custard cup because they are oven proof — and they work great.
You don’t need these Mini Cast Iron Skillets, but they sure are cute — I’m all about presentation!
If making 4-5 mini skillet cookies a quartersheet panworks great; easily transport these pots of AMAZINGNESS from the counter to oven and back again!
Hopefully you plan on scooping some ice cream on these warm, ooey-gooey cookies, if you do, this is my favorite ice cream scoop!
Lastly, I hope you top this with an amazing caramel or Rich & Chewy Hot Fudge Sauce; and any cookie worth its salt, needs, well salt! Flaky sea salt to be exact, if you’ve never tried it, please get yourself some!
How To Assemble Your Half Bakes (Mini Skillet Cookies)
For mini cast iron skillets, if you are worried they’ll stick, spray or rub with a little oil – DO NOT USE Pam or other non-stick sprays, this will gum up their natural non-stick, seasoned finish.
Press 2 medium sized dough balls into baking cup or 1 large dough ball. If frozen, allow to thaw for 20 minutes, then press down into pan or cup.
Place cups on cookie sheet for easy transport and baking.
BAKING YOUR HALF BAKES OR MINI SKILLET COOKIES
Preheat your oven to 350°F. Remove ice cream and place on counter to thaw slightly while cookies are baking. Or even better, pre-scoop your ice cream and place on a wax paper lined small baking pan, returning to freezer until ready to use.
Smoosh two medium or 1 large cookie dough ball into a sprayed mini skillet or small ramekin.
Place skillet/ramekin cookies on cookie sheet on middle rack of oven. Bake anywhere from 10-15 minutes. Half Baked Cookies should be just set on the edges and getting golden brown; they might look “set” in the center, but take out before they are cooked through.
Bake to your preference, ours are HALF BAKED – hence the name! My boys friends know what these are and they are often requested when they come over, which is why I try and keep frozen chocolate chip cookie dough in my freezer. Great for non-cake lovers birthdays as well!
Once baked to your preference, carefully remove from oven (glass cups or ramekins tend to slide around) and place scoop of ice cream on top of the hot cookie, the melting ice cream mixed with the “half-bakedness” of the cookie is beyond words.
In my ever so humble (do it) opinion, you should sprinkle some flaky sea salt on the cookie or on top of ice cream toppings; not a lot, just enough to get teensy little bursts of sweet and salty.
Serve on a plate with a napkin under to help grab while you are devouring this astonishing dessert and remember — HALF BAKES!
Be sure to provide ample napkins for the drool fest everyone will experience – if you LOVED them please give the recipe a 5 star rating and comment below!
IF THESE DELICIOUS MINI DESSERTS ARE UP YOUR ALLEY, TRY THESE!
Chocolate Chip Cookie Pots from one of the first bloggers I followed, Baked Bree. I promise I didn’t steal the name, we’ve been calling them Half Bakes for years, obviously, the name just works!
Half Baked Chocolate Chip Cookies (Mini Skillet Cookies)
Half Baked Chocolate Chip Cookies or Mini Skillet Cookies are THE BEST and easiest dessert EVER! Crisp edges, molten chocolatey, caramel-like centers, served piping hot with a scoop of creamy vanilla ice cream, slowly melting on top.
Preheat oven to 350°F. Remove ice cream and place on counter to thaw slightly while cookies are baking. Or even better, pre-scoop your ice cream and place on small wax paper lined baking pan, returning to freezer until ready to use.
Lightly spray with oil or butter desired number of mini skillets or ramekins.
Smoosh 2 medium or 1 large cookie dough ball into skillet/ramekin and place skillet/ramekin cookies on cookie sheet.
Place cookie sheet on middle rack of oven. Bake anywhere from 10-15 minutes. Half Baked Cookies should be just set on the edges and getting golden brown; they might look "set" in the center, but take out before they are cooked through.
Bake to your preference, ours is HALF BAKED - hence the name! My boys friends know what these are and they are often requested when they come over, which is why I try and keep frozen chocolate chip cookie dough in my freezer. Great for non-cake lovers birthdays as well!
Once baked to your preference, carefully remove from oven (glass cups or ramekins tend to slide around) and place scoop of ice cream on top of the hot cookie, the melting ice cream mixed with the "half-bakedness" of the cookie is beyond words. Top with desired toppings.
And in my ever so humble (do it) opinion, you should sprinkle on some flaky sea salt on the cookie or on top of ice cream toppings; not a lot, just enough to get teensy little bursts of sweet-saltiness.
Sprinkles are always fun and festive! I really like these all natural milk chocolate sprinklesor multi-colored sprinkles. Serve on a plate with a napkin under to help grab while you are devouring this astonishing dessert and remember -- HALF BAKES! Be sure to give another napkin for a droolworth experience.
Notes
Use one large or two medium sized cookie dough balls. And if you must, you may substitute store bought cookie dough.
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The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.
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Kathleen Pope, is a recipe developer, food photographer, and food writer. Owning her own business for 20+ years specializing in product marketing and development for non-profit organizations, she shifted her focus in 2017 towards her passions — cooking, photography, and hospitality. Kathleen holds many titles; cocktail creator, gadget lover, cookbook reader, marketing nerd, traveler, and her favorites; mom and wife. When she's not busy blogging, Kathleen loves exploring Colorado's high country with her husband and two sons.
Oh my Kathleen! I got two tiny Lodge skillets recently and now I know EXACTLY what I’m going to break them in with. My Sugar Bugs are going to go crazy!!
I love the mini skillet presentation for your delicious cookies. This recipe looks delicious and thanks so much for sharing it with us at Full Plate Thursday! Miz Helen
Oh, boy! These cookies look delicious– I love the idea of baking them in a skillet! And that caramel. <3 Thanks so much for sharing. I can't wait to try!
What? This is one of those things that I didn’t realize I needed in my life, but now…can’t live without! And I have the mini-skillets too! I’m telling you, it is kismet!
Lodge Pre-Seasoned 3.5-Inch Cast Iron Skillet Set for Side Dishes or Desserts (Set of 4)
Oh my Kathleen! I got two tiny Lodge skillets recently and now I know EXACTLY what I’m going to break them in with. My Sugar Bugs are going to go crazy!!
I love the mini skillet presentation for your delicious cookies. This recipe looks delicious and thanks so much for sharing it with us at Full Plate Thursday!
Miz Helen
Always a pleasure sharing on your site, now that I can again!!
I love that these are small, but I don’t think I could stop at just one! They look amazing!
Lol!! Well they are still a pretty big and thick cookie! And rich!! Thank you!!
Oh, boy! These cookies look delicious– I love the idea of baking them in a skillet! And that caramel. <3 Thanks so much for sharing. I can't wait to try!
Thank you Chelsea! They are incredibly delicious, often requested by family and friends!
What? This is one of those things that I didn’t realize I needed in my life, but now…can’t live without! And I have the mini-skillets too! I’m telling you, it is kismet!
LOL! You even have the mini skillet’s?? It is kismit!