Chocolate Chip Skillet Cookie with Salted Caramel

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This Chocolate Chip Skillet Cookie is sooooo easy to make, filled with chunks of dark chocolate and caramel, sprinkled with a touch of sea salt, and baked to chewy cookie perfection. Everyone with love this skillet cookie pie!

This recipe was originally posted in July 2017. It has been updated for content and photos. Scroll down below the recipe to take a look at the old photo – it’s hilarious!

After making this Chocolate Chip Skillet Cookie, I believe the boyfriend is a fan for life. I heard about this thing for weeks…and weeks. I can see his eyes light up every time I talk about it.

Last night in bed I glanced over and he had a napkin full of it just eating it….that’s just how it goes in my house. This happens with S’mores Cookies too….

I am a huge fan of super easy desserts. I love the fact that I can make this cookie dough in about 5 minutes, spread it in a skillet, and bake it for 20 minutes. The amount of effort on my part is minimal. 

The Ingredients

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 caramels and cut them into small pieces. Buy caramels HERE. 

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. 

The remaining ingredients can be found listed in the recipe card at the bottom of the post.

Step By Step Instructions

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

Grease a cast iron skillet with butter or nonstick cooking spray. Preheat the oven to 350F degrees. Add the butter and sugar to a bowl and beat with a mixer (or use a countertop mixer).

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, being careful not to over-mix the dough (it’s ok if there are a couple streaks of flour).

Add the chocolate chips and caramel pieces gently fold in to the cookie dough.

Press the dough into 10 inch cast iron skillet and sprinkle with the coarse sea salt. You can also use a 12″, but the cook time will decrease 2-3 minutes.

Bake for 20-25 minutes, until the edges start to crisp. If you are using a larger skillet (more than 10″), you will need to bake the cookie for 15-20 minutes. Once the edges and top are golden brown, that means the cookie should be done.

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.  

Variations

(some of the below contain Amazon affiliate links)

• Use chopped chocolate chunks instead of chocolate chips for a more chocolaty cookie pie;
• Add 1/4 cup of chopped pretzels into the batter;
• Add 1/4 cup crushed potato chips into the batter;
• Drizzle the cookie pie with chocolate syrup before serving (or use chocolate fudge);
• Add in 1/4 cup of any kind of crushed candy bars;
• Stir in 1/4 to 1/2 cup of mini marshmallows.

Expert Tips

1. Be sure to grease the skillet thoroughly to prevent the cookie from sticking;
2. If you are using a larger skillet (more than 10″), you will need to bake the cookie for 15-20 minutes. Once the edges and top are golden brown, that means the cookie should be done;
3. Don’t overmix the dough or the cookie pie will have a tougher consistency – it’s ok if you leave a few streaks of flour in the dough;
4. Be gentle when folding in the chocolate chip and caramel pieces;
5. You can omit the sea salt sprinkled on the top if desired. I recommend it as I believe it gives the cookie an amazing flavor;
6. Let it cool before slicing it to make it easier – otherwise it will be very soft and gooey (not always a bad thing though ;-);
7. See above for some additional mix-in options. 

More Super Simple Dessert Recipes

• 5 Minute Peanut Butter Fudge;
• Salted Caramel Apple Galette;
• No Bake Oreo Balls;
• Easy Peach Cobbler;
• Strawberry Shortcake;
• Creme Brulee. 

Did you make this chocolate chip skillet cookie? Rate the recipe and leave me a comment below to let me know how you like it 🙂

Chocolate Chip Skillet Cookie

This Chocolate Chip Skillet Cookie is sooooo easy to make, filled with chunks of dark chocolate and caramel, sprinkled with a touch of sea salt, and baked to chewy cookie perfection

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 453kcal

Author: Danielle Wolter

Ingredients

• 8 tablespoons butter softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg, plus 1 egg yolk
• 2 teaspoons pure vanilla extract
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 cup semi sweet chocolate chips
• 12 vanilla caramels cut in quarters
• 1/4 teaspoon coarse sea salt (for sprinkling on top)

Instructions

• Preheat the oven to 350F degrees. 
• Grease a cast iron skillet with butter or nonstick cooking spray.
• Use a mixer to beat the butter and sugar together for 1-2 minutes.
• Add the whole egg, egg yolk and vanilla and mix thoroughly. 
• Combine the dry ingredients in a separate bowl. 
• Combine the wet and dry ingredients to make a dough, being careful not to overmix (it's ok if there are streaks of flour).
• Add the chocolate chips and caramel pieces and gently fold into the dough.
• Lightly press the dough into a 10 inch cast iron skillet and sprinkle with the coarse sea salt. 
• Bake for 20-25 minutes, until the edges start to brown and crisp. Remove from oven and let cool for at least 30 minutes.

Expert Tips:

1. Be sure to grease the skillet thoroughly to prevent the cookie from sticking;
2. If you are using a larger skillet (more than 10"), you will need to bake the cookie for 15-20 minutes. Once the edges and top are golden brown, that means the cookie should be done;
3. Don't overmix the dough or the cookie pie will have a tougher consistency - it's ok if you leave a few streaks of flour in the dough;
4. Be gentle when folding in the chocolate chip and caramel pieces;
5. You can omit the sea salt sprinkled on the top if desired. I recommend it as I believe it gives the cookie an amazing flavor;
6. Let it cool before slicing it to make it easier - otherwise it will be very soft and gooey (not always a bad thing though ;-);
7. See above for some additional mix-in options. 

Nutrition

Serving: 1piece | Calories: 453kcal | Carbohydrates: 59g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 584mg | Potassium: 193mg | Fiber: 2g | Sugar: 40g | Vitamin A: 410IU | Calcium: 47mg | Iron: 2.5mg

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This old photo is just classic.