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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.
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.
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.
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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Salted Caramel Skillet Cookie
Ingredients
- 1 cup Butter
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 2 1/4 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 cups Milk Chocolate Chips/Chunks
- 20 soft Caramels (divided)
- Sea Salt
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi could this be prepared and put in the skillet and refrigerated for a short time until ready to bake? Also could it be divided up into two or three smaller (6 inch) cast iron skillets and if so what should the baking time be? Thanks!
Made this with Bob’s Red Mill gluten free flour and sugar free soft Werther’s carmels and BOY is it delicious! Be sure to weigh the flour and don’t scoop it. I dare you to tell the difference. 😌 thank you for the recipe!
AMAZING COOKIE!
My family loves your chocolate chip cookie cake. Your recipe is the best I’ve tried and I get requests to make it frequently. This salted caramel is my next recipe I wish to try. Can this be made ahead or is it best eaten warm from oven? Thank you for providing many recipes that my family and friends love.
Good Morning Melissa
I wanted to share a story with you. One of my Son’s old girlfriend who has always kept in touch with me was in town over this past weekend. She and her Family took me out to a lovely dinner on Sunday. It was so nice, amazing food, great company. I came home and asked my son what kind of gift would be a suitable gift for her kindness. He said, make her cookies, she loves your cookies. I thought to myself, will that be enough for this Beautiful Dinner? My son said just make cookies, I’m telling you what she likes. So I made this Delicious cookie for her. I made it in the skillet so she also had a little gift to make another one if she like this one. Well she fell out…..she loved this cookie so much and she shared it with her Parents and they loved it too. It was a huge hit. I just wanted to say thank you for making her day and mine too. The cookie came out Beautiful. Lot’s of Caramel chunks everywhere on the cookie and plenty of Chocolate too. Thank you for a Great recipe and Beautiful gift and a very happy ex!!!!
Donna
Oh my goodness, this just made my day! I love that she has kept in contact with you. That’s amazing! You are a sweetheart to do that for her. I am so glad she loved it. Thank you so much for sharing….you are the best!
What temp is this baked at? Thank you!
Hi Tami! It is baked at 325 degrees….so low and slow. 🙂
The perfect skillet cookie! Absolutely amazing!
I agree! Thanks so much, Annie!
I cannot tolerate caaffine. Can I substitute other chips for the chocalate chips? Can you eliminate chocolage cihp recipes that you send me, that I cannot substitue with other chips? Thank you. Nola stucky
Hi Nola! Absolutely! You can use butterscotch chips, white chocolate chips, or even caramel chips (you can find at Trader Joe’s if you have one near you). I hope that helps!
Amazing, I know for sure I love the caramels, I eat them all the time. one of my favorites. I have never been a big fan of Chocolate Chip Cookies, but my boys are. I have to make this for them, it looks delicious and gooey. Great recipe for the boys…
Hi Donna! I am a sucker for anything caramel too. You can always omit the chocolate chips and just have a decadent caramel skillet cookie which would be delicious. Thank you for trying my recipes, my friend!