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    Home » Cookies

    Salted Caramel Cookie Skillet

    5 from 5 votes
    4 Comments

    Nov 9, 2021

    (updated Apr 11, 2022)

    by Kimberlee Ho

    Jump to Recipe

    What could be more perfect for the cooler temperatures of Fall and the cozy vibes of a snowy winter’s day than a warm, gooey Salted Caramel Cookie skillet? And, this isn’t just any ol’ chocolate chip cookie recipe that just so happens to be baked in a skillet.

    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!).

    Enjoy this salted caramel cookie right in the cast iron pan!

    Disclosure: I have included links to some great products and services that I think you’ll love. I use them myself and only recommend them because I love them. If you purchase via the links I may earn a small commission. As an Amazon associate, I earn from qualifying purchases.

    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.

    Mix the ingredients together for this salted caramel cookie and try not to eat the dough.

    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.

    Light brown sugar can be substituted, however, using dark brown sugar elevates the caramely richness for sure.

    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!

    Use this caramel emulsion to add extra flavor to this skillet cookie.

    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.

    These salted caramel cookies have the right mix of chocolate and caramel.

    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!

    This salted caramel cookie skillet is the perfect dessert for any occasion.

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    These's just something special about a cookie made in a cast iron skillet.

    Looking for more chocolate chip recipes? Give these a try:

    • Large chewy chocolate chip cookie that stays chewy after cooling.
      My BEST Chocolate Chip Cookies
    • Best brookie bars ready to be eaten.
      Chewy & Fudgy Brookies Bar Recipe
    • overhead of chocolate chunk cookies with melted chocolate
      Salted Brown Butter Chocolate Chunk Cookies
    • Freshly baked cookies with chocolate and toffee.
      Chewy Chocolate Chip Cookies with Buttery Toffee Chunks
    Make and serve this cookie right in your favorite cast iron skillet.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    Enjoy this salted caramel cookie right in the cast iron pan!

    Salted Caramel Cookie Skillet

    This Salted Caramel 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.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 28 minutes minutes
    Course: All Recipes, Dessert, Snacks
    Cuisine: American
    Servings: 12 servings
    Calories: 465kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Notes

    • 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

    Nutrition

    Calories: 465kcal
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    Top this salted caramel skillet cookie with ice cream and caramel sauce for the perfect dessert.

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    Filed Under

    Chocolate ChipIntermediateCaramelChocolate
    « Homemade Halloween Treats
    Salted Caramel Sauce »

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      5 from 5 votes (5 ratings without comment)

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      Comments

    1. Lisa

      November 13, 2021 at 8:28 am

      Question: What size cast ion skillet do you recommen

      Reply
      • Kim

        November 13, 2021 at 10:47 am

        I recommend using a 10-inch skillet. You could also get away with using one a bit bigger, although the cookie will not be as thick, so the baking time may need to be adjusted accordingly. Enjoy!

        Reply
    2. Leslie La Bute

      November 30, 2022 at 10:38 pm

      I would like to try this in mini skillets. I have 4 5in. Skillets for individual servings. Some guests are particular sharing from the same pan. Your thoughts?

      Reply
      • Kimberlee Ho

        December 04, 2022 at 11:40 am

        That sounds great! Keep an eye on them because the cook time will likely be less than with one large skillet. Enjoy!

        Reply

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