Mini Skillet Cookie

Introducing the MINI SKILLET COOKIE! 🫶🏻 Because who doesn’t want all the cookie goodness without the hassle of dividing the dough? 🤤

Mini Skillet Cookie

Mini Skillet Cookie


  • 1/4 cup dairy-free butter (50g)
  • 1/2 cup Biscoff spread (100g)
  • 1 teaspoon vanilla essence
  • 3 tablespoons coconut sugar (40g)
  • 1/3 cup Macro Mike salted caramel protein powder (45g) Use code 'amb-mon' for 10% off
  • 1/2 teaspoon baking powder
  • 1/2 cup chocolate chips/chunks (75g)
  • Flaky sea salt


  1. Preheat the oven to 325°F (170°C fan-forced) and generously grease a skillet (I used a 6-inch one).
  2. In a medium bowl, whisk together the butter, Biscoff, and vanilla until well combined.
  3. Add the protein powder and baking powder, mixing until fully incorporated.
  4. Fold in 3/4 of the chocolate evenly into the dough.
  5. Transfer the dough to the skillet, pressing it down to spread evenly. Top with the remaining chocolate.
  6. Bake in the oven for 8-10 minutes or until lightly golden.
  7. Allow it to cool slightly for 5-10 minutes, sprinkle some sea salt on top, and then dive into pure cookie joy! 🍪✨

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