Salted Caramel Skillet Cookie Recipe Cookies Cups

Don’t forget to check out my classic Skillet Cookie Recipe made with browned butter, dark brown sugar and loaded with chocolate chunks!

If you’re looking for a melt-in-your-mouth dessert recipe, you’re in for a real treat with this skillet cookie recipe. A REAL treat.

This Salted Caramel Skillet Cookie is Ooey-Gooey Perfection!How To Make A Salted Caramel Skillet CookieWhat Ingredients Do You Need?Do You Have To Use A Cast Iron Skillet?How To Serve a Skillet CookieShould I Top This With Ice Cream?Get the Recipe

I took the idea from a Caramel Stuffed Cookie bar recipe that I developed for my book, and tweaked it to work in a cast iron skillet. It worked perfectly and made the most delicious caramel filled cookie. When it’s warm you can eat it with a spoon right out of the pan…or wait until it cools completely and it will slice into pieces.

The recipe for this skillet cookie is remarkably easy. It’s a pretty standard chocolate chip cookie recipe but there is a layer of creamy caramel baked right in the middle, so with every bite you get a spoonful of salted caramel. If this doesn’t sound like heaven to you, we might have to part ways now.

What Ingredients Do You Need?

Soft caramels. Kraft is a brand that seems to be readily available, or Soft Werther’s are great too! Pretzels. I add in some salted pretzel twists into the cookie dough to give it a fun little salty kick!Chocolate Chips. I recommend using semi-sweet. Milk chocolate would make this extra sweet and the balance with the semi-sweet is perfect!Butter. I used salted, but certainly you can use unsalted.Eggs and Vanilla. 2 large eggs and real vanilla is preferable.Baking Soda & Kosher Salt. If you don’t have kosher salt you can use table salt, but I would cut back to 1/2 teaspoon because it is a finer grain than kosher. It’s always easier to add some salt at the end than to over-salt it!All purpose flour

Do You Have To Use A Cast Iron Skillet?

You don’t. Like I stated above this is actually a recipe that is from my book that I baked in a 9×13 pan. When they’re cooled completely you can cut them into cookie bars, if you want to share with a crowd.

I personally love digging into the skillet with a spoon! Of course if you are having a party and don’t really want a lot of spoons commingling in your pan you can absolutely scoop and serve into individual bowls! Or let it cool completely and slice and serve!