Mini Skillet Chocolate Chip Cookies with Marshmallows
These mini skillet chocolate chip cookies are one of my kids' favorite fall treats to enjoy around the fireplace. They have crisp edges, soft and gooey centers, and plenty of melted chocolate. Brown butter adds a rich, nutty flavor, while toasted marshmallows and crunchy pecans make every bite even better.
And yes, there are marshmallows inside the cookies too. Hey! Why stop at the top?
This recipe makes two mini skillet cookies using 6.5-inch cast iron skillets. Serve them warm with vanilla ice cream, or grab a spoon and dig right in.
If you love that rich, nutty brown butter flavor, Try my soft and chewy brown butter sugar cookies next.
Jump to Recipe
Jump to:
- Why You'll Love These Mini Skillet Chocolate Chip Cookies
- 📃Ingredient Description
- How Do You Keep a Mini Skillet Cookie Gooey?
- How to Make Mini Skillet Chocolate Chip Cookies
- My Best Tips for Gooey Mini Skillet Cookies
- Easy Swaps and Topping Ideas
- Make Ahead and Storage
- Recipe FAQS
- Try these chocolate recipes Next:
- 📖 Recipe
Why You'll Love These Mini Skillet Chocolate Chip Cookies
- These mini cast iron skillets give you those golden, slightly crisp edges while keeping the middle soft.
- The brown butter adds a toasted, nutty flavor that pairs so well with the chocolate and pecans.
- There are marshmallows inside and on top. Some are tucked between the cookie dough, while the rest get toasted on top.
- It's so easy to make. No scooping or baking tray after tray. Divide the dough between two mini skillets, layer, and bake.
- Skip the pecans, change the chocolate, or add M&M's, butterscotch chips, or whatever you've got hiding in the pantry.
📃Ingredient Description
Here are some of the ingredients you'll need to make this marshmallow cookie, a.k.a pizookie:
- Butter: Browning unsalted butter gives these cookies their signature toasted, nutty flavor. Let it cool slightly before mixing.
- All-purpose flour: Measure carefully. Too much flour can make the cookies dry instead of soft and gooey.
- Brown and granulated sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps with those lightly crisp edges.
- Eggs: They add moisture and structure to the cookie dough.
- Vanilla: Vanilla extract or vanilla bean paste works here.
- Chocolate chips: I prefer dark or semi-sweet chocolate, but milk chocolate works too.
- Pecans: These add a nice crunch and nutty flavor. They're optional, so feel free to leave them out.
- Marshmallows: Mini marshmallows are easiest to layer. If using jumbo marshmallows, snip each into smaller pieces before adding them.
See the recipe card below for a full list of ingredients and measurements.
Pro Tip: Don't wait until the center looks completely firm. Pull the cookies when the edges are set and lightly golden but the centers still look soft. The hot cast iron will continue cooking them after they leave the oven.
How Do You Keep a Mini Skillet Cookie Gooey?
First things first, don't overbake it.
The edges should look set and lightly golden while the middle remains soft. The center may even look slightly underdone when you pull the skillets from the oven. That's what you want. The hot cast iron holds onto heat, so your cookies will continue to set as they rest.
Also, measure your flour carefully. Too much flour can turn a soft skillet cookie dry and cakey pretty quickly.
For the most accurate measurement, use a kitchen scale. Otherwise, spoon the flour into your measuring cup and level the top. Don't scoop and pack it straight from the bag.
How to Make Mini Skillet Chocolate Chip Cookies
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1:
Cook the butter over medium heat until golden brown and nutty-smelling. Transfer it to a heat-safe bowl and let it cool slightly.
Step 2:
Whisk the dry ingredients together. In a separate bowl, mix the cooled brown butter with the sugars, then add the eggs and vanilla. Gently mix in the dry ingredients just until combined, then fold in the chocolate chips and pecans.
Pro Tip: Use a light-colored pan so you can easily see when the milk solids begin to brown. Brown butter can go from perfect to burnt surprisingly fast.
Step 3:
Divide half of the dough between two 6.5-inch cast iron skillets.
Step 4:
Add a layer of marshmallows and chocolate chips, then cover with the remaining cookie dough.
Step 5:
Bake at 375°F for a few minutes, until the edges are lightly golden and set, but the centers are still soft.
Step 6:
Top with the remaining marshmallows, then broil for 1-2 minutes, just until the marshmallows are lightly toasted. Let the cookies rest for a few minutes, then serve them warm.
My Best Tips for Gooey Mini Skillet Cookies
- Don't overmix the batter. Stop mixing once the flour is incorporated.
- Keep an eye on the cookies, and don't overbake. Soft centers are what we're after.
- Measure the flour carefully. A kitchen scale is best, but spooning and leveling works too.
- Let the brown butter cool slightly before mixing it into the dough. If it's too hot, it could cook the eggs.
- Cut jumbo marshmallows into smaller pieces or use mini marshmallows.
- Watch the broiler closely, as the marshmallows only need a minute or two and can burn easily.
- Serve warm. Give the cookies a few minutes to settle, then get in there while the chocolate and marshmallows are still gooey.
Easy Swaps and Topping Ideas
These mini skillet cookies are easy to customize.
- Swap the pecans for walnuts, leave the nuts out, or try M&M's, butterscotch chips, peanut butter chips, or chopped chocolate.
- You can also play around with the toppings. Vanilla ice cream is my first choice because ice cream melting into a warm chocolate chip cookie is hard to beat.
- If you don't like marshmallows, leave them out completely and top your warm cookie with a scoop of my no-churn biscoff ice cream instead.
- And if you have extra chocolate chips hanging around, try my chocolate cornflake cakes for another quick chocolate treat.
Make Ahead and Storage
These cookies are best served warm, but you can make the dough ahead or save leftovers.
- Prepare the cookie dough, cover tightly, and refrigerate for up to 2 days. Wait to add the marshmallows until you're ready to assemble and bake.
- Remove leftover cookies from the skillet and store them in an airtight container at room temperature for up to 2 days.
- To freeze, cool completely, cut into portions, wrap well, and freeze in a freezer-safe container or bag for up to 2 months.
- For the best texture, add the final marshmallow topping when you're ready to serve rather than before storing.
- Reheat individual pieces briefly in the microwave or oven until warmed through and the chocolate begins to soften.
Recipe FAQS
You can use small oven-safe skillets or baking dishes of a similar size, but the results may differ. Cast iron holds heat extremely well, which helps create the crisp edges and soft center that make these mini skillet cookies so good.
Use two 6.5-inch cast iron skillets for thick cookies with crisp edges and soft, gooey centers. If you don't have a mini skillet, a 9-inch cast iron skillet is the closest substitute and can hold the full batch. Since skillet depth and ovens vary, start checking the cookie a few minutes early and bake until the edges are set but the center is still soft.
Look at the edges. They should be set and lightly golden while the center still looks soft. Don't wait for the middle to become completely firm. The hot cast iron continues cooking the cookie as it rests.
Try these chocolate recipes Next:
If you try this mini skillet chocolate marshmallow cookies recipe, share a bite with us on our social media using the hashtag worldlytreat (#worldlytreat), we'd love to see what you made. Also, don't forget to pin it for later. Chat soon?
PEACE & LOVE
Maureen
📖 Recipe
Mini Skillet Chocolate Chip Cookies with Marshmallows
Equipment
- Electric Stand mixer (or hand mixer)
- 6" Cast iron pan two
- mixing bowls
- Rubber spatula
Ingredients
- 1 cup unsalted butter, cubed (at room temperature)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 1 tablespoon vanilla extract (I used vanilla bean paste)
- 2 large eggs (at room temperature)
- 1 (12.oz) semi-sweet chocolate chips plus more
- ¾ cup pecans, chopped coarsely
- 3-4 cups mini marshmallows, divided
Instructions
Make the Brown Butter
- Place the butter in a light-colored saucepan or skillet and melt on medium heat. A light-colored pan makes it easier to see when the butter begins to brown.1 cup unsalted butter, cubed
- Stir or swirl the pan often as the butter melts and begins to foam. The color will gradually change from golden to a nutty brown. Keep a close eye on it at this point, as it can burn easily. This should take no more than 8 minutes. The aroma should be toasty and heavenly. Remove from the burner and transfer into a heat-safe bowl until it cools completely.
For the Skillet Cookies
- Preheat the oven to 375°F
- Combine the flour, baking soda, and salt in a medium bowl. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
- In the bowl of a stand mixer, combine the brown butter and sugar and beat on medium-high speed until it's nice and smooth (about 2 minutes)¼ cup granulated sugar, ¾ cup firmly packed light brown sugar
- Add the egg and vanilla extract. Continue to beat until it's fully incorporated.Reduce speed to medium-low. Gently add in the dry ingredients mix from earlier. Beat for another minute, then add the chocolate bit and pecans.1 tablespoon vanilla extract , 2 large eggs
- Divide half of the dough between two 6.5-inch cast iron skillets and spread evenly. Add half of the marshmallows and extra chocolate chips in a single layer, then cover with the remaining dough. You can also use one 9-inch skillet for the full batch.1 (12.oz) semi-sweet chocolate chips , ¾ cup pecans, chopped coarsely , 3-4 cups mini marshmallows, divided
- Bake for 12-14 minutes, or until the edges begin to crisp. Arrange the remaining marshmallows in a single layer over the cookies and add more chocolate chips. Broil for 1-2 minutes, or until lightly toasted, then remove immediately. You can also use a kitchen torch to toast the marshmallows.(If you choose to only have the marshmallows sandwiched in the cookies, skip this part.)
- Let the cookies cool in the skillets for 5-10 minutes before serving. Enjoy warm with a scoop of vanilla ice cream, if desired.
Notes
- Use two 6.5-inch cast iron skillets for thick cookies with crisp edges and soft, gooey centers. If you don't have a mini skillet, a 9-inch cast iron skillet is the closest substitute and can hold the full batch. Since skillet depth and ovens vary, start checking the cookie a few minutes early and bake until the edges are set but the center is still soft.
- Use a light-colored pan so you can easily see when the milk solids begin to brown. Brown butter can go from perfect to burnt surprisingly fast.
- Don't wait until the center looks completely firm. Pull the cookies when the edges are set and lightly golden, but the centers still look soft. The hot cast iron will continue cooking them after they leave the oven.
- Watch the broiler closely, as the marshmallows only need a minute or two and can burn easily.
