This chocolate chip caramel skillet cookie is baked to golden brown perfection in a cast iron skillet with lightly crisped edges and a center layered with warm salted caramel and chunks of melty chocolate.
Why this recipe works
Salted caramel meets a large skillet chocolate chip cookie! This chocolate chip caramel skillet cookie is absolutely irresistible. Decadent salted caramel is layered between the perfect chocolate chip cookie dough to create an insanely delicious dessert, all in one skillet. Pair with a scoop of vanilla ice cream for an extra dreamy, creamy combination!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHOCOLATE – Instead of chocolate chips we used a bitter-sweet chocolate bar and roughly chopped it. This left large pockets of melted chocolate throughout. You can use chocolate chips if you prefer.
CARAMEL – The salted caramel sauce we used was store-bought but you can absolutely make and use your own. If you are not a fan of salted caramel, this recipe works just as well with regular store-bought or homemade caramel sauce.
How to Make Chocolate Chip Caramel Skillet Cookie
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F. Grease a skillet pan with butter. We used a 9 inch skillet.
- Put the flour, baking soda, salt and cornstarch into a small bowl and mix it together. Set aside.
- In a large mixing bowl add the melted butter, white sugar and brown sugar and beat with a handheld electric mixer until creamy (about 2 minutes).
- Add the egg and vanilla extract and beat well to combine.
- Tip the dry ingredients into the wet ingredients and mix until a thick dough forms.
- Add most of the chopped chocolate reserving a small handful for later and mix until the chocolate is evenly dispersed through the dough.
- Add half of the cookie dough to the skillet. Use your hands to press it down.
- Spread 3/4 of the caramel sauce on top of the cookie dough.
- Add the remaining cookie dough on top of the caramel sauce. The easiest way to do this is to use your hands to pat it into roughly the same size as the skillet then use your fingers to spread it to the edges.
- Bake in the center of the preheated oven for 20-25 minutes or until the edges of the cookie are golden brown.
- Remove from the oven and add the chocolate you reserved earlier.
- Serve warm with ice cream and the remaining caramel sauce.
Frequently Asked Questions & Expert Tips
What kind of pan should you use to make a skillet cookie?
This recipe was baked in a 9 inch cast iron skillet, however, the ingredient quantities will work for an 8 inch or 10 inch skillet as well. Your cookie will be thicker or thinner depending on the size of your skillet. If you don’t have a cast iron skillet this recipe can be baked in a cake pan instead.
How do you store the chocolate chip caramel skillet cookie?
Leftovers can be stored in an air-tight container or covered with plastic wrap in the refrigerator for up to 4 days.
Serving Suggestions
Serve your chocolate chip caramel skillet cookie with a heaping scoop of vanilla ice cream. Optionally drizzle with extra caramel or chocolate sauce. Enjoy warm.
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon cornstarch
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 5 ounces bittersweet chocolate roughly chopped
- 1 cup salted caramel sauce
- vanilla ice cream optional, for serving
Things You’ll Need
9 inch skillet
Hand mixer
Mixing bowl
Before You Begin
- Instead of chocolate chips we used a bitter-sweet chocolate bar and roughly chopped it. This left large pockets of melted chocolate throughout. You can use chocolate chips if you prefer.
- The salted caramel sauce we used was store-bought but you can absolutely make and use your own. If you are not a fan of salted caramel, this recipe works just as well with regular store-bought or homemade caramel sauce.
- This recipe was baked in a 9 inch cast iron skillet, however, the ingredient quantities will work for an 8 inch or 10 inch skillet as well. Your cookie will be thicker or thinner depending on the size of your skillet. If you don’t have a cast iron skillet this recipe can be baked in a cake pan instead.
Instructions
Preheat the oven to 350F. Grease a skillet pan with butter. We used a 9 inch skillet.
Put the flour, baking soda, salt and cornstarch into a small bowl and mix it together. Set aside.
In a large mixing bowl add the melted butter, white sugar and brown sugar and beat with a handheld electric mixer until creamy (about 2 minutes).
Add the egg and vanilla extract and beat well to combine.
Tip the dry ingredients into the wet ingredients and mix until a thick dough forms.
Add most of the chopped chocolate reserving a small handful for later and mix until the chocolate is evenly dispersed through the dough.
Add half of the cookie dough to the skillet. Use your hands to press it down.
Spread 3/4 of the caramel sauce on top of the cookie dough.
Add the remaining cookie dough on top of the caramel sauce. The easiest way to do this is to use your hands to pat it into roughly the same size as the skillet then use your fingers to spread it to the edges.
Bake in the center of the preheated oven for 20-25 minutes or until the edges of the cookie are golden brown.
Remove from the oven and add the chocolate you reserved earlier.
Serve warm with ice cream and the remaining caramel sauce.
Expert Tips & FAQs
- Leftovers can be stored in an air-tight container or covered with plastic wrap in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving | Calories: 935cal | Carbohydrates: 142g | Protein: 10g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 794mg | Potassium: 369mg | Fiber: 4g | Sugar: 98g | Vitamin A: 845IU | Vitamin C: 0.3mg | Calcium: 105mg | Iron: 5mg
