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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.
HALF BAKED CHOCOLATE CHIP COOKIES
JOIN THE FRESH COOKY ON PINTEREST
JOIN THE FRESH COOKY ON PINTERESTWe 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 you don’t already have a medium and/or large cookie scoop, so much easier and uniform sizes
- If making 4-5 mini skillet cookies a quarter sheet pan works 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)
- If using Pyrex custard cup or ramekin spray the cup with spray oil before your cookie dough.
- 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.
Place skillet/ramekin cookies 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.
HOW TO MAKE A COOKIE SKILLET or HALF BAKED SUNDAE
- Drizzle your favorite sauce on the ice cream, here I used Bourbon Caramel Vanilla Sauce, or try Chewy Hot Fudge or Chocolate Ganache, can you spell R.I.C.H. – oh wait, I just did!
- 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.
- Sprinkles are always fun and festive! I really like these all natural milk chocolate sprinkles or 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 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!
- Mile High Mud Pie
- Giant Chewy Chocolate Chip Pan-Banging Cookies
- To make any homemade cookie over-the-top, Homemade Vanilla Extract
- 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!
- Perfect for Patriotic Holidays, from the amazing Bite Sized Kitchen.
- Mini Key Lime Pies in a Jar, never had a recipe I haven’t LOVED from Soulfully Made!
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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.
Ingredients
Half Baked or Mini Skillet Cookies
- 2 medium (or 1 large) Chocolate Chip Cookie Dough Balls
- 1/2 gallon good quality vanilla ice cream
Optional Toppings
Instructions
- 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 small wax paper lined baking pan, returning to freezer until ready to use.
- Place skillet/ramekin cookies 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.
HOW TO MAKE A COOKIE SKILLET or HALF BAKED SUNDAE
- Drizzle your favorite sauce on the ice cream, here we used my Bourbon Caramel Vanilla Sauce, we've also used Chewy Hot Fudge and Chocolate Ganache, can you spell R.I.C.H.
- 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 sprinkles or 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 drool worth experience.
Notes
Use one large or two medium sized cookie dough balls. And if you must, you may substitute store bought cookie dough.
Recommended Products
-
Lodge Pre-Seasoned 3.5-Inch Cast Iron Skillet Set for Side Dishes or Desserts (Set of 4) - Maldon Sea Salt Flakes, 8.5 ounce Box
- Sweese 5114 Porcelain Souffle Dishes 6 oz, Set of 6
- BALCI Ice Cream Scoop
- De Ruijter Milk Chocolate Sprinkles / Chocoladehagel Melk, 400g
- Nordic Ware Natural Aluminum Commercial Baker's Quarter Sheet, 2-Pack
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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!!