This cookie skillet has layers upon layers of rich caramel flavor with crisp edges and a super gooey center. It’s simply perfect for eating straight out of the pan with a few scoops of creamy ice cream, an extra drizzle of salted caramel sauce and a couple of spoons (if you’re sharing, that is!).
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No mixer needed
One of the best parts about this recipe is that it’s made without a mixer and no rolling and scooping necessary. All you need is a couple of mixing bowls and a cast iron skillet.
Why a cast iron skillet, you ask? Well, the skillet helps conduct heat evenly while baking to ensure the cookie is evenly baked. And, it helps produce those perfectly crisp edges. Plus, it’s just plain easier than having to scoop out individual cookies.
I recommend using a 10-inch cast iron skillet to make this recipe.
Layers of Caramel Flavor
For this cookie skillet, we use 2 teaspoons of caramel extract or flavor to maximize the caramel flavor. The caramel flavor can be substituted for vanilla extract if you prefer.
One full cup of dark brown sugar is also used to add another layer of caramel to this tasty dessert recipe.
For topping the baked cookie skillet, add a couple of scoops of vanilla ice cream and top with salted caramel sauce. Store-bought works well here - here's a link to my favorite one. I have a recipe coming soon for a homemade version of this salted caramel sauce, too!
If you love all things cookie + chocolate, please go check out how to make my chocolate chip cookie pie too!
How to Make a Skillet Cookie
Start by whisking together your dry ingredients. Set those aside for later. In a separate bowl, mix together the granulated and brown sugars. Place that bowl next to the stovetop where you will be melting your butter.
In a cast iron skillet, melt the butter. The important piece here is to swirl the butter around to coat the bottom and sides, as best as possible without spilling the butter. Once the butter is melted, pour it into the bowl with the sugars and stir until the sugar is dissolved.
Do not clean the skillet or wipe the butter out of it. Just leave it where it is on the stove top. We will be using that buttery, greased skillet to dump the cookie dough into, creating a buttery, nonstick layer between the cookie and the pan.
Next, add in the eggs and whisk until well combined. The good news here is that even though typically adding eggs to hot melted butter is not a good idea because it’ll result in scrambled eggs, when the melted butter gets mixed with the sugars, it cools down significantly.
This eliminates the need to cool down the mixture before adding in the eggs. Voila! Pour in the caramel or vanilla extract.
Now add in the dry ingredients and mix just until combined. Overmixing will lead to a tough cookie which is the opposite of the chewy, gooey cookie we are aiming for.
Grab a bar of baking chocolate, chocolate chunks or chocolate chips and mix those in. I prefer using a baking bar and chopping it. This creates chunks of varying sizes as well as small shavings and bits that, when mixed into the batter, add chocolate throughout the dough. This is ideal, in my opinion!
Dump the cookie dough in the buttered skillet and pop it in the oven. Start checking for doneness around the 25 minute mark. You are looking for golden brown edges and a center that is no longer glossy or just slightly glossy.
Be sure to use an oven mitt when removing the skillet from the oven - the handle will be super hot! Allow the cookie to cool in the skillet. The center will set, but still be super gooey.
Top directly in the skillet with ice cream and a generous drizzle of salted caramel sauce and dig in!
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Looking for more chocolate chip recipes? Give these a try:
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup granulated sugar
- 1 cup packed dark brown sugar
- 1 cup unsalted butter at room temperature, plus more for greasing skillet
- 2 large eggs at room temperature
- 2 teaspoons caramel or vanilla extract
- 1 ½ cups semisweet chocolate chips or chunks
- vanilla Ice Cream for topping optional
- salted caramel sauce optional
- Preheat the oven to 325°F. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set the bowl aside.
- In a separate bowl, combine granulated and brown sugars and place next to the stovetop. In a 10-inch cast iron skillet, melt the butter, stirring to coat the bottom and sides of the pan. Once melted, pour the butter onto the sugars and whisk until well combined. Set the skillet aside. Do not wipe the pan.
- Add the eggs to the butter sugar mixture, one at a time, whisking until evenly mixed. Add the caramel or vanilla extract and whisk until combined.
- Add the flour mixture and mix with a wooden spoon just until the cookie dough comes together. Stir in the chocolate.
- Scrape the dough into the skillet and bake for 25-28 minutes until it’s barely cooked in the center and golden brown at the edges.
- Using an oven mitt, remove the skillet from the oven and allow it to cool for 10 minutes before topping with vanilla ice cream, drizzling in salted caramel sauce and digging in.
- Cover the cooled cookie in the skillet with plastic wrap. Store at room temperature up to 5 days.
- Cookie dough can be frozen after step 5 in a freezer-safe bag or container for up to 3 months. Defrost at room temperature and continue with step 6, making sure to coat the skillet with melted butter before adding the cookie dough
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