Recipe: Mini Skillet Cookies

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World champion dutch oven cookers, Bill and Toni Thayn, share a favorite skillet recipe. A little twist on your classic chocolate chip cookies, mini skillet cookies!

Chocolate chip cookie dough


  • 1 cup butter, softened
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 2 cups chocolate chips

Directions: Beat butter and sugars together until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir in flour and baking soda until well blended. Add chocolate chips to batter.
Set aside.
Spray 4- inch cast iron skillets with baking spray (I use Baker`s Joy), using as many skillets as you need. Scoop one portion of cookie dough into center of skillet. Bake at 350 for 8-10 minutes or until golden.

'Wicked Good' Hot fudge sauce


  • ½ cup good quality dark chocolate chips
  • ½ a stick of butter
  • 1 can sweetened condensed milk

Combine in saucepan and melt over medium-low heat. Stir until thoroughly combined. Can serve warm or cold.
Can store in refrigerator up to 10 days (like it`ll last that long haha). Reheat it on Low power in microwave if desired.

To assemble, top warm cookie with a scoop of your favorite vanilla ice cream and drizzle (or drench) with hot fudge sauce and enjoy!