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 and an extra drizzle of salted caramel sauce and a couple of spoons.
2 ¼ cups all-purpose flour1 teaspoon baking soda½ teaspoon kosher salt ½ cup sugar1 cup dark brown sugar1 cup unsalted butter 2 large eggs 2 teaspoons caramel 1 ½ cups semisweet chocolate chips or chunksvanilla Ice Cream for topping salted caramel sauce
This dessert is made without a mixer and no rolling and scooping necessary. All you need is a couple of mixing bowls and a cast iron skillet.
NO MIXER NEEDED
Well, the skillet helps conduct heat evenly while baking to ensure the cookie is evenly baked. It helps produce those perfectly crisp edges. Plus, it’s just plain easier than having to scoop out individual cookies.
Why a cast iron skillet, you ask?
We use 2 teaspoons of caramel extract or flavor to maximize the caramel flavor. Dark brown sugar adds another level of caramely flavor too!
Make up a batch of my salted caramel sauce for this skillet cookie!
Grab a bar of baking chocolate, 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.
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.
Top directly in the skillet with ice cream and a generous drizzle of salted caramel sauce and dig in!