Salted Caramel Skillet Cookie

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Indulge in the ultimate treat – a deliciously gooey salted caramel chocolate skillet cookie topped with creamy vanilla ice cream! This dessert is a perfect blend of sweet and salty, featuring soft caramels, decadent chocolate, and a buttery cookie base.

Salted Caramel Skillet Cookie

Prep Time 25 minutes
Cook Time 30 minutes
Course Dessert
Servings 12


  • 1 cup of butter
  • 1 cup of brown sugar
  • 1/2 cup of sugar
  • 1 teaspoon of vanilla extract
  • 2 large eggs
  • 2 1/4 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 1/2 cups of milk chocolate chips or chunks
  • 20 soft caramels divided
  • Sea salt


  • In a 12-inch cast iron skillet, melt the butter over medium heat until golden. Transfer to a mixing bowl.
  • Add brown sugar and sugar, then mix with a stand mixer or handheld mixer until smooth (about 4-5 minutes). Allow it to cool for 15 minutes at room temperature.
  • Preheat the oven to 325 degrees Fahrenheit. Stir in vanilla extract and add eggs one at a time, mixing well after each addition.
  • Fold in flour, baking soda, and salt.
  • Before adding chocolate, ensure the cookie dough isn’t too warm to prevent melting.
  • Cut soft caramels into small pieces. Add 1/3 to the cookie dough, reserving 2/3 for later.
  • Spread the dough into the skillet. Bake for 28-33 minutes until edges turn light golden; the center may be slightly jiggly but will continue baking.
  • Right after removing from the oven, place the remaining caramels around the cookie. They’ll melt slightly into the warm pizzokie.
  • Sprinkle sea salt flakes and serve with vanilla bean ice cream. Get ready for a heavenly, easy-to-make dessert that everyone will love!

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