These mouth-watering mini skillet cookies have all the taste of the classic white chocolate and macadamia nut cookie. But I’ve dialed up the flavor by topping them with a little flaky salt. And I’ve baked them up in cute mini skillets for a perfectly proportioned sweet and salty treat!
Best-Ever Mini Skillet Cookies
The only thing I love more than a warm, soft, gooey cookie fresh from the oven is one that’s also baked in a cute little skillet and topped ice cream!
And these ones take it to the next level! They’re stuffed with white chocolate and macadamia nuts and topped with a big pinch of flaky salt. And they’re so good!
How to Make Skillet Cookies
Plus, these skillet cookies are super simple to make! All you need to do is mix up a few simple ingredients, scoop the dough into these cute little pans, and then pop them into the oven.
That’s right — no chilling or rolling the dough. And they bake up in just 10 minutes. Serve them warm from the oven with a scoop of ice cream and an extra sprinkle of white chocolate chips and macadamia nuts!
What Skillets Should I Use?
For this recipe, I used these 3.5-inch mini skillets. I bought the 4-pack for $22.
Don’t have mini skillets? You can also make this recipe as a giant skillet cookie. Just double the batter and bake in an oven-proof 10-inch skillet for until top is golden brown and center is just set, about 20 minutes.
Tips on Making These Cookies:
Here are a few more tips to ensure your cookies turn out great every time!
- Use Room Temperature Butter and Eggs: As always, make sure to use room temperature butter and eggs. I know it can be a tedious step but it helps ensure your cookies bake up perfectly!
- Don’t Overbake: To get that warm, gooey texture, make sure not to overbake your cookies! Keep a close an eye on them during the last minutes of baking and remove them as soon as the dough starts to pull away from the side, and the top is just beginning to turn a golden brown.
- Use Roasted, Salted Macadamia Nuts: I really love the contrast between the salt and sweet, so I used roasted, salted macadamia nuts.
- Storing and Freezing Instructions: These cookies are best eaten while warm. But you can also store your cookies, covered, at room temperature for a day or two. If you have extra dough, you can freeze it for up to 3 months.
If you love skillet cookies, make sure to also check out these super easy CONFETTI SUGAR SKILLET COOKIES!
Print
Salted White Chocolate Macadamia Mini Skillet Cookies
- Total Time: 30 minutes
- Yield: 6 skillet cookies 1x
Description
These warm and gooey salted white chocolate and macadamia nut mini skillet cookies are so good! And they’re also super easy to make. If you make this recipe, I’d love to hear from you! Please leave a star rating in the comments below. Thanks for your feedback!
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/3 cups light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 egg, at room temperature
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- A pinch of kosher salt
- 1/2 cup chopped roasted and salted macadamia nuts
- 1/2 cup white chocolate chips
- Flaky sea salt (like Maldon)
- Ice cream for topping (optional)
Instructions
- Preheat oven to 350 degrees. Lightly grease the bottom and sides of the cast iron skillets and set aside.
- In the bowl of a stand or electric mixer, mix the butter, brown sugar, and granulated sugar on medium-high speed until well combined, about one minute.
- Add the eggs and mix until incorporated.
- Add the vanilla. Scrape down the bowl, if needed.
- In a separate bowl, combine the flour, baking soda, and salt.
- Slowly add the flour mixture to the butter mixture (set the mixer on a low speed) and mix until just combined. Do not over mix.
- Remove the bowl from the mixer and add the nuts and white chocolate chips. Stir to combine.
- Scoop the dough into the prepared skillets (I use a medium-sized cookie scoop). Use your hands or a spatula to gently press the dough down evenly in the skillets. Top with a pinch of flaky sea salt.
- Bake until the tops are golden brown and center is just barely set, about 8-10 minutes.
- Remove from oven and cool slightly before serving (make sure the skillet is cool enough to handle).
- Top with ice cream and more chocolate chips and chopped nuts, if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 468
- Sugar: 36 g
- Sodium: 571.5 mg
- Fat: 26.7 g
- Carbohydrates: 52.7 g
- Protein: 5.5 g
- Cholesterol: 107.5 mg
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