Cast Iron Skillet Salted Caramel Chocolate Chip Cookie Pie

Want something both deliciously decadent and incredibly easy to make?  Try this cast iron skillet salted caramel chocolate chip cookie pie!

After making this cast iron skillet salted caramel chocolate chip cookie pie, I believe the boyfriend is a fan for life.  I heard about this thing for weeks…and weeks.  I still hear about it.  I’m sure every time I mention dessert, his mind goes here.

It was pretty damn good, I must admit.  But really, my favorite part was how easy it was to make.  Mixing some ingredients and throwing them in a cast iron skillet to bake while I nap is the perfect dessert.  I’m serious guys, it’s that easy.

If I was a better baker, I would make caramel from scratch and swirl it throughout, but alas I am not.  For the caramel, I take regular store bought Kraft Vanilla Caramels 11 oz and cut them into small pieces.  These pieces get mixed straight into the cookie batter.

If you are more motivated than I am, check out this great recipe for salted caramel from Sally over at Sally’s Baking Addiction.  If you go that route, pour about half a cup of the caramel on top of the cookie pie before baking, and swirl it through with a knife.  Or, if you’re lazy like me, just follow the recipe.

WARNING: This cookie pie is not a health food.  Just sayin.

Now that that’s clarified, let’s get to baking!

Grease a cast iron skillet with butter or nonstick cooking spray.  I use nonstick cooking spray because it is easy.  And you already now how much I like easy.

Preheat the oven to 350 degrees.  Cream the butter and sugar, add the whole egg, egg yolk and vanilla and mix thoroughly.

Combine the dry ingredients in a separate bowl.  Then combine the wet and dry ingredients to make a dough.

Add the chocolate chips and caramel pieces and mix well.

Press the dough into the cast iron skillet and sprinkle with a pinch of coarse sea salt.  Definitely don’t try the dough before it goes in the skillet.  Not even one taste, or two, or three.  Ok, maybe one.

I know, I know, food safety and all.  Don’t eat raw eggs right?  I guess I’ve never been good at following that rule.  Oh well…I guess I’ll just eat some more cookie dough…

Bake for 20-25 minutes, until the edges start to crisp.  Serve warm with vanilla ice cream.  I mean, you can skip the ice cream, but that would be wrong.  Warm cookie pie is MEANT to be served with vanilla ice cream.  Warm, melted chocolaty gooey caramel goodness with creamy vanilla ice cream.  Yum.  I mean, SO YUM.  I can’t believe I have to share this cast iron skillet salted caramel chocolate chip cookie pie.  But I guess that’s what a good girlfriend does….

Did you make this recipe? Leave me a comment below and let me know how you like it 🙂

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Cast Iron Skillet Salted Caramel Chocolate Chip Cookie Pie

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Course: Dessert

Cuisine: American

Servings: 8 servings

Calories: 498 kcal

Author: Danielle Wolter

Ingredients

• 8 tbsp. softened butter divided
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg plus 1 egg yolk
• 2 tsp. pure vanilla extract
• 1 1/4 cups flour
• 1/2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 cup semi sweet chocolate chips
• 1 cup vanilla caramels about 12, cut into small pieces
• Pinch of sea salt

Instructions

1. Preheat the oven to 350 degrees. 
2. Grease a cast iron skillet with butter or nonstick cooking spray.
3. Cream butter and sugar, then add the whole egg, egg yolk and vanilla and mix thoroughly. 
4. Combine the dry ingredients in a separate bowl. 
5. Combine the wet and dry ingredients to make a dough. 
6. Add the chocolate chips and caramel pieces and mix well. 
7. Press the dough into the cast iron skillet and sprinkle with a pinch of coarse sea salt. 
8. Bake for 20-25 minutes, until the edges start to brown and crisp. 
9. Best served warm with vanilla ice cream.

If you like this cookie recipe, you’ll love these other recipes:

Chewy Peanut Butter Cookies

Peanut Butter Brownies

S’mores Stuffed Cookies

Homemade Twix Candy Bars

Butterfinger Cookies

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