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A gooey caramel skillet cookie with chocolate chips and a caramel centre – perfect served with a caramel drizzle and some vanilla ice cream!

It’s been a while since my skillet made it out of the cupboard. I won’t lie, I might have forgotten I owned it. My oven had one of those shelves underneath it that I use for storage, and it went to the back never to be seen again… 

This was, until we decided to get our kitchen renovated, and we needed to get our old oven out. I couldn’t work out why the oven was so heavy, and it’s because the shelf was still full of all my dishes, and the skillet. Anyone who has a proper skillet, or an enamelled version like mine will know that they are heavy things – but that is part of their charm. I love the feel when I use them, but when they are also stuffed full of cookie?! Yep. That wins. 

Skillet recipes

I’ve done a couple of skillet recipes before with my skillet brownie, and my skillet cookie – but I wanted to elevate the cookie into something else. These other posts are a lot older, so I wanted to bring this bake into my newer version of style… stuffed with caramel. 

So. This recipe is essentially the same thing as my cookie bars. My Mini Egg cookie bars, and my Rolo cookie bars for example always have such a good bake – that I knew I wanted to use the same sort of recipe for this one too.

No skillet?

One thing I will say is that because my skillet has an enamel coating on the inside and out, it’s easier to just go straight into baking with it. If you have a classic cast iron skillet, I’m sure you know all about curing them.

If you don’t have a skillet – you can use a pie dish, a tray or so on – I would suggest serving this as a dessert though, as it’s not really something you can cut into slices. It’s the gooiest of indulgent goo – and you want it to stay that way.

Cookie dough 

The cookie dough for this beautiful recipe is similar to all of my other cookie doughs because it really is so good. I mix up the cookie dough in my mixer and thens squish half of it onto the base of the skillet. I spread the caramel over, and then cover the top in the rest of the cookie dough. I find this bit easier when I drop small amounts over by hand, because if you try and spread it with a spatula you will move the caramel about too much. 

The cookie dough itself is plain or vanilla depending on what you want to call it, but if you want to make it chocolatey you can. You can take out 50g of plain flour and add in 35g of cocoa powder to the mixture. I also whack in a loaf of chocolate chips, and you can use any flavour you fancy; I simply used milk as it’s what I had in the cupboard. 

Baking with caramel 

The thing is with this one is that they can be baked for slightly longer or less time, depending on how gooey you want your cookie to be – but because of the caramel, you will want to make sure it’s actually baked. 

One risk of layering in a load of caramel like in this one, is that it sort of prevents the cookie from baking in a way, so making a load of gooey mess. It is of course still delicious – but it needs to be edible. After a certain point, it will be safe to eat – but the more chocolate or caramel you add, the gooier it will be!

I love this recipe. As you can see from the photos it’s incredibly indulgent – so you don’t need much. I genuinely find adding on vanilla ice cream helps with the sweetness – but I do that often. 

Triple chocolate brownie? Ice cream makes it easier to eat. Giant gooey cookies? Ice cream makes it easier to eat. Sticky toffee pudding? Ice cream makes it easier to eat. You get the picture! I love it. 

Tips & Tricks 

  • This is best served fresh and warm. 
  • As mentioned, I use an enamel covered skillet – but any sort of pie/dessert dish about 9-10″ width is suitable. 
  • If you don’t finish it all, let it cool and just cover the top and leave at room temp. 
  • Re-heat portions in the microwave. 
  • This will last 3 days once made!
  • I use this vanilla extract!
  • I use these chocolate chips!


Caramel Skillet Cookie!

A gooey caramel skillet cookie with chocolate chips and a caramel centre - perfect served with a caramel drizzle and some vanilla ice cream!
Print Pin Rate
Category: Dessert
Type: Cookies
Keyword: Caramel, chocolate chip
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 12 People
Author: Jane's Patisserie


  • 275 g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 1 tbsp cornflour
  • 115 g unsalted butter
  • 55 g granulated sugar
  • 135 g light brown sugar
  • 1 medium egg
  • 1 tsp vanilla
  • 250 g chocolate chips (I used milk)
  • 200 g caramel (I used Carnations)


  • Preheat your oven to 180ºc/160ºfan and lightly grease your skillet. My skillet is 23cm in diameter!
  • Whisk together the plain flour, bicarbonate of soda, salt and cornflour together in a bowl and leave to the side for now. 
  • Melt the unsalted butter until liquid, and add to a bowl. Add in the light brown sugar and granulated sugar and whisk the mixture together for two minutes by an electric whisk, 3 minutes by hand. 
  • Add in the egg and vanilla and whisk again until they're combined.
  • Add in the mixed together dry ingredients and mix until a really thick cookie dough is formed. 
  • Add in the chocolate chips and beat in again.
  • Spread half of the cookie dough onto the bottom of the skillet.
  • Dollop/spread the caramel over the top of the cookie.
  • Add the second half of the cookie on top - I found it easiest to spoon small spoonfuls on top, as the caramel will make it hard to spread.
  • Bake the caramel skillet cookie in the oven for 20-25 minutes. It will still wobble somewhat, but you don't want it to be liquid.
  • Once baked, leave to cool for 10-20 minutes at least so you don't burn your mouth, and then serve!


  • This is best served fresh and warm. 
  • As mentioned, I use an enamel covered skillet - but any sort of pie/dessert dish about 9-10" width is suitable. 
  • If you don't finish it all, let it cool and just cover the top and leave at room temp. 
  • Re-heat portions in the microwave. 
  • This will last 3 days once made!
  • I use this vanilla extract!
  • I use these chocolate chips!


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Lesley Ross on April 10, 2024 at 3:16 pm

    5 stars
    Hi, I have just made this and frozen it unbaked ready for a family party. Any idea how long I should bake it for from frozen please?

    • Jane's Patisserie on April 11, 2024 at 12:07 pm

      I’d add 2-3 minutes baking time x

  2. BB on February 15, 2023 at 9:32 am

    5 stars
    The best thing ever!
    But mine was a tad dry on the top….. what did i do wrong?

    • Jane's Patisserie on February 17, 2023 at 11:01 am

      Hiya! This sounds like your oven may have been too hot! Hope this helps! x

  3. Caroline on January 3, 2022 at 9:46 pm

    5 stars
    Been eyeing this up for ages and finally got round to making it this evening. So easy to make and tasted great!
    When it came to adding the top layer of cookie dough I flattened it in the bowl first and then transferred it to the skillet without fighting to flatten it over the caramel. Still needed to stretch it slightly but worked a treat!
    Will definitely make again 😀

    • Avril on March 29, 2022 at 11:20 am

      Could this be prepared the night before stored in th fridge and then baked the following day!?

    • Jane's Patisserie on March 30, 2022 at 3:44 pm

      Yes absolutely! Enjoy! x

  4. Leah on September 27, 2021 at 9:34 am

    Hi Jane I’m looking forward to trying this it looks delicious, I just wanted to ask if it’s possible to make this in small individual disposable trays? Like the ones you get from a dessert takeaway place? So I could make it for family and take it around etc

  5. Maya Ch on May 19, 2021 at 10:41 pm

    5 stars
    Hi Jane!
    Do you think I could make the dough (with choc chips) and freeze it, then defrost and bake one week later or so?

    • Jane's Patisserie on May 24, 2021 at 12:18 pm

      Hey, yes but I would just bake from frozen xx

    • zac on September 9, 2021 at 7:51 pm

      could i melt a galaxy chocolate bar and put that it the middle instead of the caramel?

  6. Abbi on May 9, 2021 at 1:03 pm

    Hi do you think I could use an oven tray lined with baking paper? I only have Pyrex glass dish 😩

    • Jane's Patisserie on May 15, 2021 at 9:39 am

      Hey! It would probably work in the glass dish to be honest!x

  7. Erin Louise on April 8, 2021 at 6:19 pm

    5 stars
    Hi Jane
    I love all of your bakes never stop baking them myself.
    I was wondering if you could make a similar recipe but for a small dish like for one person if you understand what I mean.
    Thanks x

    • Jane's Patisserie on April 9, 2021 at 11:30 am

      Hello! Have a look at my individual cookie dough deserts and add some cookie dough to that! xx

  8. Maya Ch. on April 6, 2021 at 1:02 pm

    5 stars
    The BEST cookie EVER. I’ll take this over any cookie any day!

    • Jane's Patisserie on April 6, 2021 at 1:22 pm

      Thank you so much, I am so glad you love it! xx

  9. Lorna on March 22, 2021 at 11:30 am

    I’ve made this several times and it’s delicious thanks for the recipe, I was wanting to try and adapt it to make a white chocolate and raspberry version, if I used your basic recipe and omitted the caramel and swapped the milk for white chocolate and raspberries is it likely to work or would I need to leave the caramel in it.

    • Jane's Patisserie on March 22, 2021 at 3:50 pm

      Yeah that would work without the caramel!! x

  10. Ashleigh Woods on March 8, 2021 at 8:31 pm

    If I wanted to do this recipe as a cookie bar in a square tray with the caramel in between, would it work? Would I have to heat the caramel first so it wouldn’t ooze out once I cut it up? Thanks!

    • Jane's Patisserie on March 12, 2021 at 8:38 am

      It’s risky to do as it can cause massive problems baking wise and not necessarily set like you want it to. x

  11. Elisa on February 17, 2021 at 11:01 pm

    Can i prepare the dough in Advance (like in the morning or the evening before), conserving It in the fridge, and when It s time to eat it, let s day for exemple After dinner, bake It (to enjoy It warm) ?
    Thanks in Advance 🙂

  12. Aileen on February 2, 2021 at 1:56 pm

    Can this been done in an oven proof frying pan? Who is it better investing in a skillet. Another amazon receive either way!

    • Jane's Patisserie on February 2, 2021 at 6:54 pm

      Yes you can do, or just a pie dish or similar x

  13. Amanda on January 14, 2021 at 10:26 am

    Hi Jane do you have a recipe for a giant chocolate chip cookie 🍪 like pizza size.

    Many thanks

  14. Alice Neal on January 8, 2021 at 3:25 pm

    Can I use self rasing flour instead of plain?

    • Jane's Patisserie on January 8, 2021 at 5:54 pm

      I wouldn’t recommend it because of the raising agent x

  15. Julia Lawry Aguila on December 21, 2020 at 9:13 am

    Hi Jane, do you think you could make and esemble the batter the night before and then cook the next day?
    Love all your recipes

    • Jane's Patisserie on December 21, 2020 at 10:13 am

      Yes that would be fine if you kept it in the fridge! x

  16. Gemma on December 18, 2020 at 10:51 pm

    I could cry at how beautiful this looks.

  17. Katie on November 15, 2020 at 3:20 pm

    Can you make this in individual skillet pans? For a 1 person serving?

    • Jane's Patisserie on November 16, 2020 at 9:27 am

      I don’t see why not – although I haven’t done it before so I’m not 100% sure on the timings etc x

  18. Emma on October 17, 2020 at 4:07 pm

    How long do you have to bake this for to ensure the egg is fully cooked?

    • Jane's Patisserie on October 17, 2020 at 7:10 pm

      After the timing of it being in the oven listed in the recipe, the egg will be definitely cooked x

  19. Karen on October 8, 2020 at 5:42 pm

    Can you make this without the Carmel just the cookie dough and chocolate chips?

  20. Hollie Walker on September 25, 2020 at 11:16 pm

    This recipe sounds heavenly… I think you have now convinced me to buy a skillet.
    Would this work if I made my own salted caramel?
    I don’t see the point in buying tins when the stuff I’ve made preciously tastes so good.
    You mentioned having to cook it longer because of the caramel, I’m literally a hobby Baker so don’t really know why.
    Should you warm caramel up before eating it? Or is that just specific to the shop brought stuff?
    Sorry for all the questions, I just don’t know whether the timings would be different if I made my own caramel haha!
    I miss your face on YouTube, loved watching your videos… Will you be back sometime soon? I keep checking your page in the hope of a new upload!
    Keep up all the amazing work, you’re very talented x

    • Jane's Patisserie on September 26, 2020 at 8:10 am

      It can be different based on your own caramel as the ingredients can be different (carnation caramel is different to homemade sauce – including the thickness). You won’t need to heat the caramel if it’s already been baked into the cookie!

  21. Rach on September 7, 2020 at 10:34 pm

    Hi Jane,

    Do you think this could be baked in a pizza oven? I’d say the stone would be running at 300 degrees centigrade.

    • Jane's Patisserie on September 8, 2020 at 1:33 pm

      Honestly I’m not sure – I’d be concerned it would burn before baking fully in the middle x

  22. Cheryl on August 6, 2020 at 8:02 pm

    This looks so good! Could you put Nutella in the middle of this instead of caramel?

  23. Jackie shaw on May 16, 2020 at 12:45 am

    5 stars
    AAAAAAAAAAAmazing, as a cookie dough lover i thought id give this ago, and i am so glad that i did its so so so nice and its one that i will definitely make again and again. its really easy to make . Thank you Jane for an heavenly recipe. cant wait to try your other recipes out. <3.

  24. Ceri Marchant-Potts on May 3, 2020 at 7:42 pm

    5 stars
    The biscoff stuffed cookies are soooo amazing!!! I told my husband they were the best thing I’d ever put in my mouth… he thankfully saw the funny side! 😆

    Another easily followed recipe with brilliant outcomes. Thank you Jane!

  25. Shelley on February 20, 2020 at 9:05 am

    Can this be done in individual dishes as the cookie dough recipe? And if so how long would you cook it?

    • Jane's Patisserie on February 20, 2020 at 7:27 pm

      As the cookie dough recipe? Which recipe are you talking about sorry?

    • Shelley on February 20, 2020 at 10:43 pm

      Sorry the

    • Shelley on February 21, 2020 at 9:08 am

      Sorry the individual chocolate chip cookie dough. Like you get in pizza hut.

    • Jane's Patisserie on February 22, 2020 at 6:05 pm

      Oh okay – yes it can. Same baking times as the other recipe!

  26. Kirsty on February 19, 2020 at 6:19 pm

    Can you do this in a cake tin or casserole dish?
    I have a tart tin but would that work?

    • Jane's Patisserie on February 19, 2020 at 8:41 pm

      Something ceramic is probably best like a casserole dish – you won’t be able to remove it from the tin afterwards that easily unless serving so it’s best to be in a dish it can be kept in for a few days!

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