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This salted caramel 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.
The layers of chocolate and salted caramel together with the crisp, caramelized edges of the cookie make for an ultimate decadent chocolate chip cookie dessert that is the perfect comfort food!
After making this skillet cookie, also called a pizookie, 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 (along with these Rolo brownies and chocolate chip marshmallow cookies).
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, and voila, it's perfection!
Why you'll love this salted caramel skillet cookie recipe
- It's ultra easy to make, taking only a few minutes to assemble.
- The cast iron skillet helps the heat stay consistent, which results in a perfectly cooked skillet cookie. We use a 10" skillet for this recipe.
- Using store bought caramels makes this so so so easy (no making salted caramel sauce from scratch).
- Works in a regular 9x9 baking dish as well if you don't have a cast iron skillet.
- The combination of sweet and salty is absolutely delicious!
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The ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
For the caramel, I take regular store bought caramels (Kraft, Werther's, etc) and cut them into small pieces. We use a similar technique in this salted caramel apple galette.
Dark chocolate chips or chunks will work best for this salted caramel chocolate chip skillet cookie as they are not overly sweet (milk chocolate will be too sweet).
Variations and substitutions
- Use chopped chocolate chunks instead of chocolate chips for a more chocolaty cookie pie.
- Add ¼ cup of chopped pretzels into the batter.
- Add ¼ cup crushed potato chips into the batter.
- Add in ¼ cup of any kind of crushed candy bars.
- Stir in ¼ to ½ cup of mini marshmallows.
- Top it with chocolate syrup, fudge or additional melted caramel. You can also top it with whipped cream and/or ice cream.
- Substitute almond extract for the vanilla extract for a nuttier flavor.
Step by step instructions to make this recipe
- Grease a cast iron skillet with butter or nonstick cooking spray. Preheat the oven to 350°F degrees.
- Add the room temperature butter and granulated and brown sugar to a mixing 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 (baking soda, flour, salt) 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 a 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 and turn brown. 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. Use a sharp knife to slice the cookie into 8 pieces once cooled (it will have a gooey center).
Serve warm with a scoop of vanilla ice cream. Warm cookie pie is MEANT to be served with vanilla ice cream (like this peach almond tart). Warm, melted chocolaty gooey caramel goodness with a spoon of vanilla ice cream.
Expert tips to make a salted caramel cookie skillet
- Be sure to grease the skillet thoroughly to prevent the cookie from sticking.
- If you are using a larger skillet (more than 10"), you will need to bake the cookie for about 15-20 minutes. Once the edges and top are golden brown, that means the cookie should be done.
- 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.
- Let it cool before slicing it to make it easier - otherwise it will be very soft and gooey.
- Works in a regular 9x9 baking dish or oven-proof skillets as well if you don't have a cast iron skillet.
Frequently asked questions
If you don't eat it right away, you can reheat pieces of it in the microwave later, or reheat the whole cast iron skillet in a 350°F oven for 5-10 minutes, until warmed through.
Store leftover cookie in a ziplock bag for 2-4 days. Reheat in a 350°F oven for 5-10 minutes, or in a microwave for 10-15 seconds.
You can make the dough in advance and store it wrapped in plastic wrap and a freezer bag in the fridge for up to 3 days, or in the freezer for up to 3 months.
If frozen, thaw the dough overnight in the fridge and then follow the recipe instructions for baking.
The cookie itself can also be baked in advance and frozen for up to 3 months. Let it cool, cut it in slices, and store in an airtight container or bag in a single layer.
More cookie recipes
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Salted Caramel Skillet Cookie
Ingredients
- 8 tablespoons butter softened
- ½ cup sugar
- ½ cup brown sugar
- 1 egg, plus 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 ¼ cups flour
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
- 1 cup dark chocolate chips
- 12 vanilla caramels cut in quarters
- ¼ teaspoon coarse sea salt (for sprinkling on top)
Instructions
- Preheat the oven to 350°F.
- 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:
- Be sure to grease the skillet thoroughly to prevent the cookie from sticking.
- If you are using a larger skillet (more than 10"), you will need to bake the cookie for about 15-20 minutes. Once the edges and top are golden brown, that means the cookie should be done.
- 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.
- Let it cool before slicing it to make it easier - otherwise it will be very soft and gooey.
- Works in a regular 9x9 baking dish or oven-proof skillet as well if you don't have a cast iron skillet.
Nutrition
Angela says
This cookie looks delicious and so easy to make. I don't imagine it will last long at my house. I am making it tonight!
Danielle says
Yay! I hope you love it 🙂
Lisa Huff says
I keep meaning to make a cookie in my cast iron pan and have yet to do it! This is perfect with the caramel!
Danielle says
It's SOOOO easy!!
Lisa | Garlic & Zest says
With caramels too? OMG! This would be a siren call to ANY MAN... Hmm - do you think I could lure "Jamie" from Outlander away from "Claire" with this recipe???
Danielle says
LOL!!!! I bet you could 😉
Amanda Wren-Grimwood says
This is packed full of my favourite things.Would it be rude not to share!
Danielle says
Not at all!
Jen says
My kids dove into this like they hadn't eaten in 10 years, haha! I'd definitely call this a winner!!
Danielle says
LOL - so glad they liked it!
Annissa says
What a delicious treat! This cookie pie recipe would be perfect for all occasions. Yum!
Danielle says
Thanks Annissa!
Lauren Vavala @ DeliciousLittleBites says
Ohh that caramel oozy out the side is making me want to make this right this minute! Yum!
Danielle says
I'm with you! The caramel parts are my favorite 🙂
Daniela says
This pie looks absolutely delicious! I love the addition of the sea salt; it really helps to balance out the sweetness from the chocolate and the caramel.
Danielle says
The salt is my favorite part! Thanks Daniela!
Kelly Anthony says
I'm afraid to make this because I know I will eat the whole pan. Seriously I don't know if there is a better dessert than cookie pie and ice cream. I also love how fast this cookie pie comes together. Great work!
Danielle says
LOL! I feel you 🙂 There's nothing like a cookie with ice cream. Especially when it's nice and warm 🙂
Mary Bostow says
What a delicious deep dish chocolate chip cookie pie! I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later.
Danielle says
Thanks Mary!
Tilly says
Your boyfriend is one lucky man! Wondering how I can take his place haha. This is delicious!
Danielle says
LOL!!!! I swear it's the easiest recipe to make. But I'll never tell him that....
Pam says
Danielle, I'm what you call a beginner when it comes to baking, but I made this, and it turned out great!! Thanks so much for this recipe, and thanks for answering my question so quickly!
Danielle@wenthere8this says
Pam - I'm so glad to hear you enjoyed it! I can honestly say I'm not a huge baker myself, so I really try to focus on quick and easy recipes 🙂
Pam says
Hi Danielle,
If I want to make just a chocolate chip cookie, would I simply omit the caramels and the pinch of sea salt? Should I use salted butter?
Thanks!
Danielle@wenthere8this says
Hey Pam! Yes, just omit the caramels and pinch of sea salt. I would not recommend using salted butter, I would stick with the unsalted. Let me know if you have any more questions!
Kelsie | the itsy-bitsy kitchen says
I've had a cast iron cookie on the brain forever but I just never seem to get around to making one. This is inspiring me to remedy that sitch real quick :). Have a great week, Danielle!
Danielle@wenthere8this says
I know, right? It took me forever to get around to making this, and now that I have, I'm not sure why I waited. It's soooo easy!