This mini brookie cookie skillet is STUFFED with a creamy dairy free ‘Nutella’ filling and makes the perfect serving for just two! No eggs, no dairy needed (so yes, it’s vegan!!), and you only need two small bowls and a whisk!

mini cookie skillet on marble

If you’re looking for a small batch dessert to make for just two, then look no further. This RIDICULOUSLY molten mini brookie cookie skillet checks all of the boxes. Especially since it’s stuffed with a creamy, warm molten dairy free Nutella.

I love a good cookie skillet, but what if we took the best shareable dessert and made it the perfect size for you and me?! And since brookies are super trending right now (for a good reason- I mean, why NOT have both a brownie and a cookie in one?!), this needed to happen.

scooped cookie skillet

The best part is: you only need two small bowls and a whisk!! That’s IT! It’s the easiest recipe to make with simple pantry staple ingredients.

And no chilling of any dough?! I mean, it couldn’t be more perfect.

Dairy free nocciolata: This is our vegan Nutella. I do have a recipe on the blog for it that is amazing. However, if you want to save on time, I recommend store bought! The Rigoni d’Asiago brand is amazing, and they have a dairy free (and vegan!) version that I use.

Flour: I use King Arthur organic all-purpose flour here (my go-to!). You can also use einkorn flour or even chickpea flour JUST for the brownie portion. If you need gluten-free, you can actually just use a gluten-free all-purpose flour (make sure it contains xanthan gum!). I really like King Arthur Measure-for-Measure gluten-free flour.

Dairy free milk: This will help bring together our cookie dough and act as the “egg” replacement for our brownie batter. I like to use soy milk or pea milk for higher protein (which helps with the brownie’s crinkle top!).

Sugar & light brown sugar: Make sure you use certified organic or certified vegan for both, as in the U.S., not all sugar brands are vegan! I use Florida Crystals, Wholesome Sweets, or Whole Foods’ generic brand.

Chocolate: I LOVE using Enjoy Life vegan milk chocolate chips and dark chocolate chunks here. I also really like Alter Eco’s 70% sea salt dark chocolate. As long as there’s a variety of both dark and vegan “milk” chocolate, your brookie cookie skillet will taste AMAZING!

scooped cookie skillet

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

cookie dough
First we’ll start with the cookie dough. This comes together with just a small bowl and a whisk, then we’ll set aside.
brownie batter
Next up, the brownie batter. Once this is mixed, we’ll move onto assmebly!
assembling the cookie skillet
The key with brookies is that it should be alternating cookie dough and brownie. I try to scoop the brownie batter after the cookie dough because the brownie batter spreads a bit more and I want room for the cookies!
baked cookie skillet
Bake for just 30 minutes then serve!

What if I don’t have a cast iron skillet?

Not a problem! If you don’t have a 6″ cast iron skillet or baking pan, you can easily swap in ramekins and make individual brookie cookie skillets.

However, depending on how small your ramekins are, you may end up having more than two. I would recommend 8 ounce ramekins if you have them. Alternatively, you can also use mini springform pans.

scooped vegan mini cookie skillet

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

'Nutella' Stuffed Mini Brookie Cookie Skillet - NO eggs, Dairy Free! pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mini cookie skillet on marble

‘Nutella’ Stuffed Mini Brookie Cookie Skillet – NO eggs, Dairy Free!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This mini brookie cookie skillet is STUFFED with a creamy dairy free ‘Nutella’ filling and makes the perfect serving for just two! No eggs, no dairy needed (so yes, it’s vegan!!), and you only need two small bowls and a whisk!

Ingredients

Scale

Cookie dough:

  • 1 1/2 tbsp (24 g) melted vegan butter
  • 1 tsp dairy-free yogurt
  • 1 1/2 tbsp (35 g) granulated sugar
  • 1 tbsp (15 g) packed light brown sugar
  • 1/4 tsp vanilla extract
  • Pinch baking soda*
  • Pinch of sea salt
  • 4 tbsp (44 g) all-purpose flour OR gluten-free 1:1 baking flour*
  • 1 tbsp dairy-free milk
  • 1 –2 tbsp vegan chocolate chips and/or chopped dark chocolate

Brownie batter:

  • 1 1/2 ounces (43 g) fine-quality vegan chocolate or vegan chocolate chips
  • 3 tbsp (42 g) salted vegan butter
  • 1/4 cup (30 g) flour
  • 1/4 cup (50 g) organic granulated sugar or coconut sugar
  • 2 tbsp (30 ml) soy milk
  • 1 tbsp (13 g) high quality cocoa powder plus additional for sprinkling
  • 1 pinch sea salt
  • 1/4 tsp vanilla extract

Filling:

Instructions

  1. Prep: Preheat the oven to 350F, and generously grease a 6″ cookie skillet with cooking oil. See blog post for alternative cooking pans and dishes.
  2. Make the cookie dough: In a small bowl, whisk together the melted vegan butter, dairy free yogurt, sugar, light brown sugar, vanilla extract, baking soda, and sea salt. Switch to a spoon and add in the flour. Gently mix the flour into the wet ingredients, using a tablespoon of dairy free milk to help it come together. Add in the chocolate chips and fold until evenly distributed. Set aside.
  3. Make the brownie batter: In a separate small bowl, microwave the vegan butter until hot, about 30-45 seconds. Remove from the microwave, and add in 1 1/2 ounces (43 g) vegan chocolate. Let sit for 1 minute until the chocolate has melted, then whisk to completely melt into the vegan butter. Add in the cocoa powder and stir again until combined. Then pour in the soy milk and sugar, along with the sea salt and vanilla, and whisk vigorously until the sugar is dissolved into the mixture. Add in the flour, and whisk just until combined. Switch to a spoon, and add in the remaining chocolate chips. Fold to combine.
  4. Assemble: Scoop half of the cookie dough and press into the skillet spaced apart. Fill in the gaps with half of the brownie batter. Spoon the vegan Nutella on top and spread so that there is about 1″ space from the Nutella to the skillet edge. Then gently the remaining cookie dough on top of the brownie batter of the first layer, and finish by pouring the remaining brownie batter on top of the cookie dough from the first layer.
  5. Bake: Place the cookie skillet into the oven to bake for 28-30 minutes, or until the cookie top is lightly golden and the brownie is set.
  6. Serve and enjoy: Let cool for 5 minutes before serving with vegan vanilla ice cream, and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

Baking soda: DO NOT SKIP this!! I know it’s such a small amount, but it makes all of the difference when it comes to baking the cookie portion. Just a pinch is enough to help the cookie dough soften and slightly lift as it bakes.

Gluten free: You can use King Arthur Measure-for-Measure gluten free flour for both the gluten-free cookie dough and gluten-free brownie portion as needed.