Salted Caramel Skillet Cookie
User Reviews
5
Salted Caramel Skillet Cookie
Description
This recipe starts by melting butter in a cast iron skillet until golden, then beating it with brown and white sugars to create a creamy base. Once cooled, vanilla and eggs are incorporated before folding in dry ingredients of flour, baking soda, and salt. Chopped caramel pieces are folded into the dough for pockets of melted sweetness.
The dough is then spread evenly into the skillet and baked at a moderate temperature until the edges set but the center remains soft. After baking, additional soft caramel pieces are scattered on top, and a sprinkle of sea salt highlights the caramel's buttery flavor. The contrast of chewy edges and soft center is a hallmark of a well-made skillet cookie.
This dessert is served warm directly from the skillet, ideal for scooping with ice cream or as-is. The combination of milk chocolate chips and caramel chunks balances sweetness with rich, creamy textures. Cooling for a short time allows the cookie to firm slightly but staying warm maintains gooeyness.
Referencing the original recipe post can provide additional FAQs and tips for best results. Proper temperature control ensures the chocolate does not melt prematurely, preserving distinct textures.
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large egg
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk chocolate chips or chunks
- 20 oft caramels (divided)
- salt sea salt
Instructions
- Melt butter in a 12-inch cast iron skillet over medium heat until melted and a golden color. Remove from the skillet and place in a mixing bowl. Add the brown sugar and sugar and mix in a stand mixer or with a handheld mixer until smooth, which will take about 4-5 minutes. Let cool at room temperature for 15 minutes before adding the eggs. This mixture may not look completely smooth until the eggs and vanilla extract are added.
- Preheat oven to 325 degrees. Add in vanilla extract and stir together. Then add in eggs, one at a time, mixing well after each addition. Fold in flour, baking soda, and salt.
- Before adding the chocolate, check the temperature of the cookie dough to make sure it isn't too warm or the chocolate will melt.
- Cut the soft caramels into small pieces. Add 1/3 of the caramels to the cookie dough, reserving 2/3 of the caramels for when you remove the caramel skillet cookie from the oven.
- Spread into 12-inch skillet. Bake until the edges start to become a light golden color, about 28-33 minutes. The center may be still slightly jiggly but it will continue to bake once you remove the skillet cookie from the oven.
- As soon as you remove it from the oven, place the remaining caramels all around the skillet cookie. Since the caramel pizzokie is still warm, the caramels will slightly melt into the cookie.
- Sprinkle with sea salt flakes. Serve with vanilla bean ice cream.
Notes
- Melt the butter until golden to develop a deeper flavor profile before mixing.
- Let the butter and sugar mixture cool before adding eggs to prevent melting the chocolate chips.
- Fold the caramel pieces into the dough carefully to distribute sweetness evenly.
- Bake until edges are just set and the center is still soft for optimal texture.
- Scatter extra caramel pieces on top after baking, finishing with a sprinkle of sea salt to enhance the sweet and salty contrast.
- Serve warm directly from the skillet, ideal with ice cream or on its own.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 331mg | 14% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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