An easy small batch recipe for high altitude butterscotch blondies for two. These chewy butterscotch chocolate chip blondies are baked in a mini cast iron skillet and served warm with ice cream. This mini skillet cookie is just enough for two people to share for dessert on a date night.
You might also love these small batch mini skillet cookie recipes for a double chocolate skillet cookie, oatmeal skillet cookie, and pumpkin chocolate chip skillet cookie.
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Why You’ll Love This Recipe
No Mixer Needed. You don’t need a mixer to make the cookie dough, just mix everything up by hand in a bowl.
Quick and Easy. From start to finish, this mini blondie skillet recipe is ready in less than an hour.
Small Size. Small batch recipes are so much fun, whether you just want to make a tiny dessert for yourself, or for two people to share. This small batch skillet blondie for two is a wonderful treat to make for date night, an anniversary, or Valentine’s Day.
Perfectly Chewy. The edges of the cookie are crisp and chewy, while the center is warm and soft.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Butter. Use unsalted butter, or omit the extra salt if you use salted butter.
- Sugar. Granulated sugar and brown sugar adds sweetness and moisture, and helps the edges of the cookie to caramelize and become crisp.
- Vanilla Extract. Flavor.
- Egg. Since it’s such a small amount of dough, you’ll only be using an egg yolk. Save the white for another use.
- Flour. You’ll need all-purpose flour to give the cookie structure and strength.
- Baking Powder. Leavening agent.
- Salt. Balances the sweetness and enhances the flavors.
- Nuts. I love the crunch of walnuts or pecans in these butterscotch blondies, but the nuts are optional if you want to leave them out.
- Chocolate Chips + Butterscotch Chips. Since butterscotch chips are so sweet, I like to balance them with some dark chocolate chips.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease a mini 6-inch cast iron skillet with butter or non-stick baking spray.
- In a small bowl, whisk together the melted butter, sugar, brown sugar, vanilla and egg yolk, until smooth.
- Add the flour, baking powder and salt, and use a spatula to stir in the dry ingredients until combined. Stir in the chopped nuts, butterscotch chips and chocolate chips.
- Spread the dough into the prepared pan. Bake for about 25-28 minutes, until the edges are puffed and golden brown, but the center of the cookie is slightly underdone. The center may fall during the last few minutes of baking, which is normal.
- Let cool for 10 minutes, then serve warm with ice cream.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
If you don’t have a 6-inch skillet, you can bake the cookie in a 10 or 12 ounce baking ramekin instead.
Yes, the walnuts or pecans are totally optional.
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High Altitude Mini Butterscotch Blondie for Two
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 6-Inch Mini Cast Iron Skillet
Ingredients
- 4 tbsp unsalted butter, melted
- ÂĽ cup granulated sugar
- 1 tbsp light or dark brown sugar
- 1 tsp vanilla extract
- 1 large egg yolk (save the extra white for another use)
- ½ cup all-purpose flour, fluffed, spooned and leveled
- ÂĽ tsp baking powder
- â…› tsp coarse Kosher salt (if using table salt, use half the amount)
- ÂĽ cup walnuts or pecans, finely chopped
- 2 tbsp butterscotch chips
- 2 tbsp semi sweet chocolate chips
- ice cream, for serving
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease a mini 6-inch cast iron skillet with butter or non-stick baking spray. Make sure your skillet has a 1 1/2 – 2 inch depth, or the dough will spill over the edges.
- In a small bowl, whisk together the melted butter, sugar, brown sugar, vanilla and egg yolk, until smooth.
- Add the flour, baking powder and salt, and use a spatula to stir in the dry ingredients until combined. Stir in the chopped nuts, butterscotch chips and chocolate chips.
- Spread the dough into the prepared pan. Bake for about 25-28 minutes, until the edges are puffed and golden brown, but the center of the cookie is slightly underdone. The center may fall during the last few minutes of baking, which is normal.
- Let cool for 10 minutes, then serve warm with ice cream.
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