Chocolate Chip Pecan Skillet Cookies

Name: Chocolate Chip Pecan Skillet Cookies
Yield: 6 mini-skillets (each serves 1-2)
Ingredients: 1 cup + 2 tablespoons Pamela’s All-Purpose Flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup hardened coconut oil (or room temp butter); 1/4 cup cane sugar; 1/2 cup coconut sugar (or brown sugar); 1/2 teaspoon vanilla; 1 egg; 1/4 cup crushed pecans; 1/2 cup chocolate chips

on Jul 30 2025

Serving Size 6 mini-skillets (each serves 1-2)

Ingredients

1 cup + 2 tablespoons Pamela’s All-Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup hardened coconut oil (or room temp butter)
1/4 cup cane sugar
1/2 cup coconut sugar (or brown sugar)
1/2 teaspoon vanilla
1 egg
1/4 cup crushed pecans
1/2 cup chocolate chips

Directions

Preheat oven to 350F.
Use an electric mixer to mix coconut oil, sugars and vanilla until smooth. Add egg and mix until well combined.
In a separate bowl, combine the dry ingredients, then mix (a little bit at a time) into the wet ingredients. Mix on high for a minute or until well combined. Stir in chocolate chips and pecans.
Separate the cookie dough into 6 equally shaped balls and press them into 3.5-inch mini skillets or similarly sized ramekins.
Bake for approx. 12-14 minutes. Remove them from the oven when they’re slightly underdone in the middle.
Let cool and service with ice cream if desired.
You can bake these in a larger skillet, adjust baking time accordingly. Let cool and slice pieces to serve. (You can also bake these as regular cookies on a cookie sheet)
A note about coconut oil: if yours is melted to begin with, pop it in the fridge for a bit to harden.

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