Ingredients
Scale
- 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
Instructions
- 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!