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On a Memorial Day trip to North Carolina a few years ago we stopped at the Lodge Factory store in Commerce, GA. It was a good thing our car was pretty well packed because these individual skillets were about all I could fit into it. Perfect for skillet cookies. I have the next size up too, but they are a bit big for an individual dessert. See the double chocolate brownie skillet post.
Now, if you don’t have the 5-inch cast iron skillets to make individual cookies, or 6 1/2-inch skillets to make them for two, you can make one big cookie in a 10-inch cast iron skillet. I served this treat to my family on the last Saturday of summer vacation. The family consensus was this recipe is a keeper. My oldest son even saying it was one of the best desserts I’ve ever made. If you’re using the mini skillets you could substitute mini-chocolate chips but I used the regular size. I gave my kids a choice of semi-sweet chips or milk chocolate and they chose the milk chocolate. Either would be fine and you could even use white chocolate, butterscotch or peanut butter chips to mix things up.
The original recipe, from Everyday Food, said it served 8. I got 4 servings, with a little extra in each, which was perfect for my family in the mini skillets. When I made this for my kids and some friends, I used a bit less cookie dough in each and got 5 skillets. (Using the larger 10-inch skillet would yield more servings.) While you could enjoy this in one sitting, I chose to save some for another treat. I covered the skillet with foil and kept it on the counter. Just as tasty the next day. Serve with a dollop of whipped cream and shaved chocolate or a scoop of vanilla ice cream for an even more decadent dessert.