Salted Caramel Skillet Cookie Modern Honey

This salted caramel chocolate skillet cookie baked in a cast iron skillet and topped with vanilla ice cream has the perfect combination of sweet and salty caramel, and decadent chocolate in a perfectly buttery cookie.

I have been obsessed with pizookies for as long as I can remember. A huge cookie dessert topped with ice cream…sign me up!

My homemade chocolate chip pizookie skillet recipe has been so popular on Modern Honey over the years so I thought I would elevate it even more.

This Caramel Skillet Cookie may be one of my all-time favorite desserts. The ooey gooey salted caramel ribbons throughout this skillet cookie just make it even better!

Why You will Love this Recipe:

The salty sweet combination of salted caramel paired with sweet milk chocolate is the perfect combo in a cookie.
It has the perfect balance of crisp, buttery edges and an ooey gooey center.

Ingredients:

It is so easy to make a skillet cookie with some simple ingredients you need for chocolate chip cookies and a skillet.

Butter
Brown Sugar
Sugar
Eggs
Vanilla Extract
Flour
Baking Soda + Salt
Soft Caramels
Chocolate Chips/Chunks
Sea Salt

Instructions:

Melt butter in a 12-inch cast iron skillet until melted and a golden color. Remove from the skillet and place in a mixing bowl. Add the brown sugar and sugar and mix in a stand mixer or with a handheld mixer until smooth, which will take about 4-5 minutes. Let cool at room temperature for 15 minutes before adding the eggs.

Add in eggs and vanilla extract and mix until creamy. Fold in flour, baking soda, and salt.

Before adding the chocolate, check the temperature of the cookie dough to make sure it isn’t too warm or the chocolate will melt. I love using a combination of chocolate chips and chocolate chunks. I chop up milk chocolate or semi-sweet bars because they melt so beautifully.

Cut the soft caramels into small pieces. I suggest using soft caramels in this recipe. I like to use Bequet Sea Salt Caramels (you can find them online or at Costco) or the soft chewy Werther’s caramels. Add 1/3 of the caramels to the cookie dough, reserving 2/3 of the caramels for when you remove the caramel skillet cookie from the oven.

Bake until the edges start to become a light golden color. The center may be still slightly jiggly but it will continue to bake once you remove the skillet cookie from the oven.

As soon as you remove it from the oven, place the remaining caramels all around the skillet cookie. Since the caramel pizzokie is still warm, the caramels will slightly melt into the cookie.

Serve with vanilla bean ice cream.

Substitutions and Variations:

You can change up the type of chocolate to use in this chocolate chip caramel skillet cookie and use half milk and half dark, semi-sweet chocolate, or all milk chocolate.

I like to use a mix of Trader Joe’s dark chocolate bar with Guittard milk chocolate cookie chips. I love the Celtic Sea Salt Bequet Caramels from Costco.

Storing:

It is best to store covered before you add the ice cream to the skillet cookie.

Top Tip:

Add most of the caramel after baking so that it keeps its shape and doesn’t melt into the cookie dough while baking.

How do I know when my Caramel Chocolate Skillet Cookie is done baking?

You will know the skillet cookie is done baking when the sides start to become a golden color and have light crisp edges. The center may look slightly underbaked but will continue to set up once you remove from the oven. Skillet cookies are meant to be slightly underbaked and ooey gooey.

What type of caramels should I use in the caramel smillet cookie?

I would suggest using soft caramels in this recipe. You can also use the Kraft caramel bits but those will keep their shape better than the soft caramels.

Do I have to use a cast iron skillet?

No! You can use any oven-safe skillet. I prefer to use a 12-inch skillet but you can use a 10-inch for a thicker skillet cookie or a 14-inch skillet for a thinner skillet cookie.

Skillet Pizzokie Recipes:

Here are some popular cookie skillet recipes that everyone loves!

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Melt butter in a 12-inch cast iron skillet over medium heat until melted and a golden color. Remove from the skillet and place in a mixing bowl. Add the brown sugar and sugar and mix in a stand mixer or with a handheld mixer until smooth, which will take about 4-5 minutes. Let cool at room temperature for 15 minutes before adding the eggs. This mixture may not look completely smooth until the eggs and vanilla extract are added.
Preheat oven to 325 degrees. Add in vanilla extract and stir together. Then add in eggs, one at a time, mixing well after each addition. Fold in flour, baking soda, and salt.
Before adding the chocolate, check the temperature of the cookie dough to make sure it isn't too warm or the chocolate will melt.
Cut the soft caramels into small pieces. Add 1/3 of the caramels to the cookie dough, reserving 2/3 of the caramels for when you remove the caramel skillet cookie from the oven.
Spread into 12-inch skillet. Bake until the edges start to become a light golden color, about 28-33 minutes. The center may be still slightly jiggly but it will continue to bake once you remove the skillet cookie from the oven.
As soon as you remove it from the oven, place the remaining caramels all around the skillet cookie. Since the caramel pizzokie is still warm, the caramels will slightly melt into the cookie.
Sprinkle with sea salt flakes. Serve with vanilla bean ice cream.

See above recipe post for more details and FAQ’s.

Calories: 490kcal, Carbohydrates: 65g, Protein: 4g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 331mg, Potassium: 154mg, Fiber: 1g, Sugar: 44g, Vitamin A: 518IU, Vitamin C: 0.01mg, Calcium: 52mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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