Published: January 30, 2026

This Warm Cookie Skillet for Two is perfect for Valentine’s Day. ♡ It’s baked in two 12 cm ramekins, so everyone gets their own little skillet. Served warm with a scoop of ice cream and finished with chocolate ganache, it’s cozy, simple and super delicious!

This is the perfect Valentine’s Day dessert if you want something cozy, simple and really special. It’s made for two, which makes it feel a bit more intentional and cute. I tested this recipe several times until I got it exactly how I wanted it, with slightly crispy edges and a soft, gooey middle. That contrast is honestly my favorite part, so try not to overbake it. The cookie skillets are baked in two 12 cm (4.7 inch) diameter ramekins, which is the perfect size for two people and means everyone gets their own warm dessert.

Another reason I love this recipe is how quick it is. It takes about 10 minutes to prepare, around 15 minutes to bake, then just a few minutes to cool before serving. You can also prepare it in advance and keep the filled ramekins in the fridge until you’re ready to bake, just adding a few extra minutes to the baking time. I’m genuinely loving this recipe and keep coming back to it, it’s easily one of my favorites.

Using high quality chocolate really matters here, because chocolate is the main flavor. I used chocolate from The Cocoa Circle and it made such a difference. It melts beautifully and has a rich, balanced cocoa flavor that isn’t overly sweet. I also love that The Cocoa Circle focuses on quality ingredients and ethical sourcing. If you’re looking for a good chocolate for baking and desserts like this, I really recommend it. Shop here.

WHY YOU’LL LOVE THIS RECIPE

🤎 Made especially for two, so no leftovers, no waste, just the perfect amount
🤎 Perfect for Valentine’s Day or any cozy night in when you want something sweet
🤎 Slightly crispy around the edges with a soft, gooey center
🤎 Super quick to make, with minimal prep and a short bake time
🤎 Baked in individual ramekins so everyone gets their own warm dessert
🤎 Can be prepared ahead of time and baked when you’re ready
🤎 Uses simple ingredients but feels really special
🤎 Amazing served warm with ice cream and chocolate ganache

Tools you will need for this recipe

Ramekins or mini skillet - 12 cm ramekins are perfect for individual portions.
Spatula - Great for mixing the dough and scraping down the bowl so nothing goes to waste.
Mixing bowls - You’ll need at least one medium bowl to bring everything together easily.
Ice cream scoop - Makes portioning the dough quick and even.
Hand whisk - Perfect for mixing the butter, sugars and eggs without overworking the dough.

SHOP THE TOOLS

Mini Cast Iron Skillets (5") Buy Now →	Valentine's Heart Skillet Set Buy Now →	4-Piece Small Skillet Set Buy Now →
4 Oz Ceramic Ramekins (Set of 6) Buy Now →	Off-White Silicone Spatula Set Buy Now →	Stainless Steel Cookie Scoop Set Buy Now →

Tips and tricks

⟶ Don’t overbake: This is the most important one. You want the edges set and lightly golden, but the center should still look soft so it stays gooey and fudgy.

⟶ Don’t overmix once the flour is added: As soon as the flour goes in, mix just until combined. Overmixing develops too much gluten and can make the cookie cakey.

⟶ Serve it warm: This skillet is at its absolute best warm, when the center is soft and melty and the chocolate is still gooey. That’s what makes it feel extra special.

⟶ You can prepare it in advance: You can assemble the dough in the ramekins ahead of time and keep them in the fridge until ready to bake. Just add a few extra minutes to the baking time if baking straight from cold.

⟶ Use high-quality chocolate: Chocolate really makes all the difference here. I used The Cocoa Circle chocolate, which melts beautifully and has a deep, rich flavor that takes this dessert to the next level.

⟶ Serve with your favorite ice cream: Vanilla is a classic, but chocolate or even caramel ice cream works great too. The contrast between warm cookie and cold ice cream is everything.

⟶ Use two 12 cm ramekins or skillets: This size is ideal for this recipe. It gives you the perfect ratio of crispy edges to soft center.

Ingredients you will need for this recipe

For the cookie

Unsalted butter: You can use salted butter, just skip adding extra salt. Also make sure thebutter is slightly softened.
Light brown sugar: Dark brown sugar works too for a deeper flavor.
Granulated sugar: Helps the cookies crisp up.
Egg yolk: Adds richness.
Vanilla bean paste: Vanilla extract works as a substitute, but it won’t be the same.
All purpose flour: Provides structure so the cookie.
Baking soda: Helps the cookie rise slightly.
A pinch of salt: Balances the sweetness and enhances all the flavors. Fine sea salt is perfect here.
Chocolate drops or chips: Melt in pockets for gooey bites and add sweetness. I used milk chocolate drops from The Cocoa Circle.

For the chocolate ganache

Heavy cream: Makes the ganache smooth and creamy.
Chocolate chips or drops: Melts into the cream to make a silky ganache.

Step by step instructions with photos

1. Preheat the oven to 180°C.

2. In a bowl combine the softened butter, granulated sugar and brown sugar until smooth.

3. Next whisk in the egg yolk and vanilla.

4. Add flour, baking soda and salt. Mix just until combined.

5. Fold in the chocolate.

6. Divide the dough evenly between two 12 cm ramekins.

7. Bake for 15-18 minutes, until the edges are set but the centers are still soft.

8. Let cool for 5 minutes before serving.

9. Top with ice cream and chocolate ganache. Enjoy!

Yield: 2

Author: Angie