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Caramel Skillet Cookie

Caramel Skillet Cookie
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This Caramel Skillet Cookie offers the perfect balance of gooey caramel, crispy golden edges, and a chewy center. Baked in a cast-iron skillet with simple pantry ingredients, it boasts a buttery crust and luscious caramel swirls that make it a cozy yet impressive dessert for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Caramel and Optional Add-ins

  • ½ cup soft caramel candies, chopped or ¼ cup caramel sauce
  • ½ cup chocolate chips (optional)
  • ½ cup chopped pecans or walnuts (optional for nutty twist)
  • Flaky sea salt for sprinkling (optional)
  • Pinch of cinnamon or pumpkin spice (optional for spiced version)

Instructions

  1. Prepare Your Skillet and Ingredients: Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast-iron skillet with butter or non-stick spray to ensure even baking and easy release. Measure and have all ingredients ready.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour (or gluten-free blend), baking soda, and salt until well combined. This forms the base of your cookie dough.
  3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar using a hand or stand mixer until fluffy and pale, about 3-4 minutes. This creates a tender and airy texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, to add moisture and bind the dough together for a chewy texture.
  5. Combine Wet and Dry Mixes: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Avoid overmixing to prevent a tough cookie.
  6. Add Caramel and Optional Mix-ins: Fold in chopped soft caramel candies or caramel sauce evenly throughout the dough. If using chocolate chips, nuts, or spices, fold them in now.
  7. Bake in the Skillet: Spread the dough evenly in the prepared skillet. Bake for 25-30 minutes until the edges are golden and crisp but the center remains slightly underbaked for a chewy middle.
  8. Cool and Serve: Allow the cookie to cool in the skillet for 10-15 minutes before serving, letting the caramel thicken for gooey pockets and perfect texture.

Notes

  • Use room temperature butter for better creaming and lighter texture.
  • Do not overmix the dough to keep cookies tender.
  • Remove cookie from oven when edges are set and center is slightly soft for ideal chewiness.
  • Use a quality cast-iron skillet for even heat distribution and crispy edges.
  • Let the cookie rest after baking to allow caramel to thicken and enhance gooey texture.
  • For an extra touch, sprinkle flaky sea salt or powdered sugar before serving.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Freeze tightly wrapped for up to 2 months and thaw overnight before reheating.

Nutrition

Keywords: caramel cookie, skillet cookie, gooey caramel dessert, cast iron cookie, chewy cookie, caramel dessert, easy dessert, skillet baking

Find it online: https://marygourmet.com/caramel-skillet-cookie/