Salted Caramel Skillet Cookie
This humongous salted caramel skillet cookie is perfect for sharing and so easy to put together! A one-bowl recipe for the most scrumptious, gooey cookie with crisp edges, baked in a cast iron.
Go Big or go home
There are moments in life that you need to go extra. This is exactly one of them! Because what’s better than a batch of fresh baked cookies? A giant chocolate chip cookie filled with rich caramel sauce! Whether you intend to share or devour it yourself, this cookie tastes heavenly with a cold scoop of vanilla ice cream. Needless to say, this is a one-bowl recipe that comes together in less than one hour. Without further ado, let’s make this salted caramel skillet cookie.
Ingredients for Salted Caramel Skillet Cookie
- Brown Sugar: You can use light or dark brown sugar. Brown sugar provides a moist and soft texture whereas granulated sugar gives this salted caramel skillet cookie perfectly crisp edges. I do not recommend altering the sugar ratios for this recipe.
- Soft Caramels: Opt for soft caramels instead of the old-fashioned hard caramels. I’ve tested the recipe with both and soft caramels have a chewier texture. The hard caramels can still work but be aware that they will harden as the cookie is cooling down. Another alternative, is using homemade or store-bought caramel sauce.
- Pecans: Pecans add more texture and crunchiness to the cookie which is something I love in any cookie recipe. Other nuts you can use are walnuts, hazelnuts and macadamia. You can also omit the nuts if you are not a fan.
How to make salted caramel skillet cookie:
Mix together the butter with both sugars, then add the eggs and vanilla extract. Incorporate all dry ingredients and fold in the chocolate chips and chopped pecans. Spread half of the cookie dough into a greased cast iron. Place the soft caramels on top of the cookie dough and cover with the remaining. Bake until golden brown. Serve warm with a large scoop of ice cream.
Not necessarily. The recipe will work with any safe oven skillet. Alternatively, you may use a 9×13 inch baking pan.
No. Make sure, you use a pre seasoned cast iron and grease it with butter or non-stick baking spray before baking.
Serve in the cast iron with a big scoop of vanilla ice cream or cut into individual slices.
It will keep fresh for up to 3 days, at room temperature in an airtight container.
Yes. Let the cookie completely cool down, cut into slices and store into freezer safe storage bags. Thaw overnight in the refrigerator before serving.
Grab a spoon and get ready to dive in this decadent salted caramel skillet cookie. This jaw dropping dessert will wow your friends and family! Save this recipe for whenever you want to go extra and you won’t be disappointed. We would love to hear from you, if you try the recipe. Leave us a comment below. Happy Baking!
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Salted Caramel Skillet Cookie
Equipment
- 1 12 inch Cast Iron
Ingredients
- 1 cup Unsalted Butter softened to room temperature
- 1 cup Brown Sugar light or dark
- 1/4 cup Granulated Sugar
- 2 Large Eggs room temperature
- 2 tsp Pure Vanilla Extract
- 2 3/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Semi Sweet Chocolate Chips or Chocolate Chunks
- 1 cup Shelled Pecans chopped
- 24 Soft Caramels
- pinch Flaky Salt (optional)
- Scoop of Vanilla Ice Cream (optional)
Instructions
- Preheat the oven at 350°F (180C).
- Grease a 12 inch cast iron and set aside.
- In a large bowl cream together the unsalted butter, brown sugar and granulated sugar over medium speed until light in color and smooth.
- Incorporate the eggs and pure vanilla extract.
- Add the all-purpose flour, baking soda and salt. Mix until there are no visible lumps. Do not overmix.
- Fold in the semi sweet chocolate chips and chopped pecans.
- Spread 2/3 of the cookie dough into the prepared cast iron.
- Arrange the soft caramels in the centre leaving 1/2 inch around the edges.
- Flatten the remaining cookie dough with your hands and top the soft caramels. Make sure you seal the edges. Top with extra chocolate chips if desired.
- Bake for 25 minutes until the cookie turns golden brown and the edges look crisp.
- Allow 25 minutes for the cookie to cool down before sprinkling with flaky salt.
- Cut into slices or serve in the cast iron with a big scoop of vanilla ice cream.
- Enjoy!
Notes
- If you do not have a cast iron you may use any oven safe skillet or a 9×13 inch baking pan.
- Measure Ingredients: I recommend using an electric food scale to accurately measure the ingredients. Measuring cups tend to be incorrect when it comes to ingredients such as flour. Less or more flour can result in a hard or cakey cookie.
- Mixing Time: Avoid overmixing the dough once you add the dry ingredients and use a spatula to fold in the chocolate chips and chopped pecans.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- Make Ahead & Storage Instructions: You can prepare the dough for this salted caramel skillet cookie up to 3 days in advance and refrigerate air tightly. The cookie dough will also freeze well for up to 3 months.
- Salted caramel skillet cookie will keep fresh for up to 3 days, at room temperature in an airtight container.
- You may freeze baked salted skillet cookie. Let the cookie completely cool down, cut into slices and store into freezer safe storage bags. Thaw overnight in the refrigerator before serving.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.