Hot Chocolate Cookie Skillet
There’s something magical about a warm, gooey dessert straight from the oven, and this Hot Chocolate Cookie Skillet delivers that indulgent, fresh-baked perfection. Inspired by classic hot cocoa, this skillet cookie is packed with deep chocolate flavor, melty chocolate chunks, and toasted marshmallows—just like a cup of rich hot chocolate but in warm, chewy cookie form.
This recipe is simple, fun, and easy to make in a mini cast-iron skillet (or ramekin), making it perfect for when you want a cozy, homemade dessert without a lot of effort. Whether you’re making it for a holiday treat or just because you’re craving something warm and chocolatey, this cookie skillet is a must-try!
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Recipe Tips
Use a Cast-Iron Skillet for the Best Texture: Baking in a mini cast-iron skillet creates crispy edges with a soft, gooey center. If you don’t have one, a ramekin or small oven-safe dish works too!
Don’t Overbake for the Gooey Center: This cookie skillet is meant to be soft and fudgy in the center, so remove it from the oven when the edges are set but the middle still looks slightly underdone. It will continue to cook as it sits.
Broil the Marshmallows for the Perfect Toast: After baking, add marshmallows and broil for 1-2 minutes. Watch closely, as they can go from golden to burnt quickly!
Use High-Quality Chocolate for the Best Melt: Dark chocolate chunks give this skillet a rich, deep flavor, but feel free to use milk chocolate, white chocolate, or a mix of both for different flavor variations.
Ingredient Swaps: Coconut Oil ? Swap for melted butter or avocado oil. Coconut Sugar ? Use maple sugar, brown sugar, or a sugar-free alternative. Almond Milk ? Try oat milk, dairy milk, or coconut milk for a different texture. Chocolate Chunks ? Use chocolate chips or chopped chocolate bars for extra gooeyness. Marshmallows ? Swap for mini marshmallows or even a drizzle of homemade marshmallow fluff.
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in the oven at 300°F for 5 minutes or microwave for 15-20 seconds to bring back the gooey texture.
More Dessert Recipes:
Hot Chocolate Cookie Skillet
Ingredients
- 1/2 cup whole wheat flour or oat flour
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil or unsalted butter, melted
- 1/4 cup almond milk
- 1/4 cup dark chocolate chunks
Toppings:
- Mini marshmallows regular or vegan
- Extra dark chocolate chunks
Instructions
- Preheat oven to 350°F and grease 2 mini cast-iron skillets (or ramekins)
- In a bowl, mix flour, cocoa powder, baking powder, and coconut sugar
- Stir in coconut oil, almond milk, and chocolate chunks until a thick batter forms and divide between skillets.
- Bake for 12–15 minutes until set but still gooey
- Remove from oven, top with marshmallows and extra chocolate, and broil for 1–2 minutes to toast the marshmallows
- Serve warm and enjoy!!
