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Caramel Skillet Cookie!

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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. 

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. 

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. 

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. ENJOY!!

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!
5 from 2 votes
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

Ingredients

  • 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)

Instructions

  • Preheat your oven to 180C/160C Fan 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 till 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 till they're combined in. 
  • 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!

Notes

  • 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!
Nutrition Facts
Caramel Skillet Cookie!
Amount Per Serving
Calories 390 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 40mg13%
Sodium 254mg11%
Potassium 81mg2%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 40g44%
Protein 5g10%
Vitamin A 315IU6%
Vitamin C 1mg1%
Calcium 65mg7%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

21 Comments

  • Katie
    November 15, 2020 at 3:20 pm

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

    Reply
    • Jane's Patisserie
      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

  • Emma
    October 17, 2020 at 4:07 pm

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

    Reply
    • Jane's Patisserie
      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

  • Karen
    October 8, 2020 at 5:42 pm

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

    Reply
  • Hollie Walker
    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

    Reply
    • Jane's Patisserie
      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!

  • Rach
    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.

    Reply
    • Jane's Patisserie
      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

  • Cheryl
    August 6, 2020 at 8:02 pm

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

    Reply
  • Jackie shaw
    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.

    Reply
  • Ceri Marchant-Potts
    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!

    Reply
  • Shelley
    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?

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

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

    • Shelley
      February 20, 2020 at 10:43 pm

      Sorry the
      INDIVIDUAL CHOCOLATE CHIP COOKIE DOUGH DESSERTS like you get in Pizza Hut.

    • Shelley
      February 21, 2020 at 9:08 am

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

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

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

  • Kirsty
    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?

    Reply
    • Jane's Patisserie
      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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