A fun mini size skillet cookie made with coconut oil instead of butter and loaded with chocolate chips and shredded coconut.
Recently, I had the opportunity to attend BlogHer Food in Miami. It was a chance to learn ways to improve my site and network, learn and have fun with other food bloggers. We were also able to meet with representatives from lots of great brands across the country, who introduced us to new foods and products. They sent us home with lots of fun new products to try and conference “swag”.
One of my favorite things I brought home from BlogHer Food, was a mini cast-iron skillet from Jones Dairy Farm. I’ve seen the adorable little 5-inch cast iron skillets in stores a lot lately and have been tempted many times to buy one. They’re just such a fun size.
Skillet cookies are always a hit at my house, so a mini “skookie” seemed the obvious first choice to bake in my cute new pan. The recipe makes two mini skillet cookies, so if you have two pans, you can make two at a time, or freeze half the dough and make one now and one later.
I topped our skillet cookie with vanilla ice cream and the new Smucker’s Simple Delight Hot Fudge Topping. It was my first time trying the topping and I’d definitely buy it again. It had a great fudgy flavor, was smooth and creamy and easy to scoop out of the jar to heat up only a portion.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons coconut oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1 cup semi-sweet chocolate chips
- Vanilla ice cream, optional
- Hot Fudge, optional
- Preheat the oven to 350° and generously grease the bottom and sides of a 5-inch cast-iron skillet with coconut oil.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat coconut oil, sugar, and brown sugar on medium speed for 2 minutes. Add the egg and vanilla, beating until well combined.
- Add the dry ingredients to the wet ingredients, mix on low speed just until combine. Mix in the coconut and chocolate chips on low speed.
- Divide the dough in half. (Freeze half the dough for another day or use two mini skillets.) Press half the cookie dough into the prepared skillet and bake for 18 to 20 minutes, until the edges are crisp and the cookie is golden and cooked through. Remove from oven. If desired, serve warm topped with vanilla ice cream and hot fudge.
This mini cookie skillet cookie is perfect for two extravagant desserts, or four little snacks.