Salted Caramel Skillet Cookie with Chocolate Chips
A warm, gooey giant cookie baked in a cast iron skillet and loaded with chocolate chips, caramel squares, and chocolate candy pieces. The combination of sweet brown sugar cookie dough with pockets of melted caramel and a sprinkle of coarse sea salt creates an irresistible dessert that's perfect for sharing. This skillet cookie serves as an impressive centerpiece for gatherings, offering crispy edges and a soft, chewy center that stays warm longer than traditional cookies.
Ingredients
- 1 cup butter, room temperature
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp milk
- 2 ½ cups all-purpose flour, spooned & leveled- not scoopedalmond flour1.5:1gluten-freeketogluten-free
Will be more dense and crumbly
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ teaspoon table salt
- 1 cup semi-sweet chocolate chips
- 20 caramel squares
- 1 chocolate candy bar, broken in pieces
- 2 tsp coarse sea salt
Instructions
- 1
Preheat oven to 325°F and lightly grease a 10-inch oven-safe cast iron skillet
- 2
Beat butter until smooth and creamy in a mixer bowl with paddle attachment
- 3
Add granulated sugar and brown sugar, beating on medium-high until light and fluffy
- 4
Beat in eggs, vanilla, and milk on high speed until well mixed
- 5
Scrape down sides and bottom of bowl as needed
- 6
Add flour, cornstarch, baking soda, and salt on low speed until combined
- 7
Mix in chocolate chips on low speed
- 8
Transfer half the cookie dough to prepared skillet and press into even layer
- 9
Add half the chocolate bar pieces, caramel squares, and sea salt
- 10
Top with remaining dough, pressing down, then add remaining chocolate, caramel, and salt
- 11
Bake for 27-30 minutes until browned on sides and lightly brown on top, or 35-40 minutes for more cooked through texture
- 12
Allow cookie to cool slightly in pan on wire rack before serving
Tips
Use an oven-safe cast iron skillet for even heat distribution and the signature crispy edges that make skillet cookies special.
Let ingredients come to room temperature before mixing for better incorporation and a smoother cookie dough texture.
Press the dough layers firmly into the skillet to ensure even baking and prevent air pockets that could cause uneven cooking.
Good to Know
Cover and store at room temperature for up to 3 days, or refrigerate for up to 1 week
Cookie dough can be prepared and pressed into skillet up to 1 day ahead, cover and refrigerate until ready to bake
Serve warm directly from the skillet with vanilla ice cream or whipped cream
Common Mistakes
Use oven-safe skillet to avoid handle damage or melting
Don't overbake the center to maintain the gooey texture that makes skillet cookies special
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without a cast iron skillet?
Yes, use any oven-safe 10-inch skillet or baking dish, though you won't get the same crispy edges that cast iron provides.
How do I know when the skillet cookie is done?
Look for browned edges and a lightly golden top. The center should still look slightly underdone as it continues cooking from residual heat.
Can I freeze leftover skillet cookie?
Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature and warm briefly in oven before serving.