These Mini Skillet Cookie Cakes make a delicious dessert recipe that combines the flavors of a cookie with the texture of a cake.
Yes, friends, today we are serving up another tasty treat just in time for the holidays: Mini Skillet Cookie Cakes!
I’m teaming up again with my Tastes of the Season blogger friends for our final post of 2018. In this round, each of us is sharing a delicious holiday sweet! You can see all the yummy desserts at the end of this post.
When I was planning what to make, I thought I’d do a classic flavor combination with a twist. I also remembered that I had recently picked up these festive mini cast iron skillets that were just begging to be used. (I found mine at TJ Maxx but also saw them at HomeGoods. There were a variety of holiday shapes.)
Since I had a couple of bags of holiday M&Ms on hand, I thought a classic M&M and chocolate chip cookie would suit these skillets perfectly. Topped with a scoop of vanilla ice cream and a drizzle of hot fudge, this is bound to be a winning holiday dessert.
How do you make Mini Skillet Cookie Cakes?
The dough for these mini skillet cookie cakes is simple to put together. It’s similar to mixing up chocolate chip cookie dough. If you can make those, I’m confident you can handle these.
I decided to use a mix of milk chocolate chips and mini holiday M&Ms. However, you can use whatever you like: peanut butter chips, dark chocolate chips, peanut M&Ms,… Get creative or use your favorites.
I filled my mini skillets fairly high, maybe too high. I recommend around 3/4 full for the best results.
After removing the baked Mini Skillet Cookie Cakes from the oven, I topped them with a sprinkling of extra M&Ms and chocolate chips. This is optional, but I think it’s an appealing finishing touch.
Serve the cookie cakes warm with a big scoop of your favorite ice cream and a drizzle of hot fudge. They taste a lot like a chocolate chip cookie sundae, and who wouldn’t love that?
Want more Christmas desserts? You’ll love these:
- Cream Horns (Lady Locks)
- Crock Pot Candy
- Yule Log
- Gingerbread House Cake
- My Favorite Christmas Cookies
- 1 cup butter melted
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoons salt
- 3/4 cup milk chocolate chips
- 3/4 cup M&Ms
- Vanilla ice cream and hot fudge for serving
Begin by preheating your oven to 350 degrees. Lightly spray the inside of each mini skillet with baking spray and set aside.
Place the butter, brown sugar, and sugar in a bowl. Beat to combine. Add the eggs and vanilla extract and beat again until smooth.
Then add the flour, baking soda, and salt. Mix until just combined. Stir in the chocolate chips and M&Ms, reserving a few to press into the top of each cookie cake after baking.
Bake at 325 degrees Fahrenheit for about 30 minutes or until the edges are golden. (The center will still be slightly underbaked. The cookie cakes will continue to bake once they are removed from the oven.) Press the reserved chocolate chips and M&Ms into the top of each cookie cake.
Want more sweet holiday inspiration? Be sure to visit my blogger friends below. Happy Holiday Baking!
Allow the cookie cakes to cool slightly before serving. Serve warm, topped with ice cream and hot fudge.
4 Minute Decadent Microwave Fudge by Ella Claire | Individual Ornament Cakes by Zevy Joy | Dipped Marshmallows by My Sweet Savannah | Individual Chocolate Souffle by Town and Country Living | Santa Munch Christmas Popcorn by Tidy Mom
Mini Skillet Cookie Cakes by Inspired by Charm | Cinnamon Buns by So Much Better with Age | Peanut Butter Fudge by Anderson + Grant | Peppermint Brownies by Nina Hendrick Design Co. | Deconstructed Apple Pie Bites by Taryn Whiteaker
Christmas Energy Snack Bites by Nest of Posies | Peppermint Bark by Boxwood Avenue | Gluten Free Chocolate Peanut Butter Truffles by Tidbits | Keto Cinnamon Sugar Pecans by Home Stories A to Z | Candy Cane Pretzels by My Uncommon Slice of Suburbia