Salted Caramel Chocolate Chip Skillet Cookie

$- 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/3 cup brown sugar, packed - 1/3 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - 1/2 cup salted caramel sauce - Sea salt, for sprinkling When measuring flour, spoon it into the cup. Then, level it off. For brown sugar, pack it into the measuring cup before leveling. This gives you the right amount. Butter should be softened, but not melted. If it’s too soft, the cookie will spread too much. Use a large egg for the right moisture. If you run out of brown sugar, use white sugar with a little molasses. For a dairy-free option, use coconut oil instead of butter. You can also swap semi-sweet chocolate chips for milk or dark chocolate. If you need a gluten-free cookie, try using gluten-free all-purpose flour. This way, you can enjoy the treat too! Start by preheating your oven to 350°F (175°C). In a small bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set this mix aside. In a large bowl, cream 1/2 cup of softened unsalted butter with 1/3 cup of packed brown sugar and 1/3 cup of granulated sugar. Mix until it feels light and fluffy, about 2-3 minutes. Then, beat in 1 large egg and 1 teaspoon of vanilla extract. Mix well. Gradually add the dry ingredients to your wet mix, stirring until just combined. Finally, fold in 1 cup of semi-sweet chocolate chips. Grab an oven-safe skillet, preferably cast iron. Spread half of your cookie dough evenly across the bottom. Next, drizzle half of the 1/2 cup of salted caramel sauce on top. Gently cover this with the remaining cookie dough. Use a spoon to create small pockets in the dough. Drizzle the rest of the caramel sauce over the top. Finish by sprinkling a pinch of sea salt for that perfect sweet and salty touch. Now, place your skillet in the preheated oven. Bake for 25-30 minutes. You want the edges to turn golden brown while the center remains gooey. After baking, let the skillet cookie cool for 10 minutes. This wait helps it set up and makes it easier to serve. Enjoy it warm for the best taste! To make your skillet cookie soft and gooey, watch the baking time. Bake for 25-30 minutes. The edges should be golden, and the center must look slightly underbaked. This keeps it soft. Let it cool for 10 minutes; it firms up a bit. If you want a crispier edge, bake a bit longer. But do not overbake! Feel free to change the flavors! Want a nutty twist? Add chopped pecans or walnuts to the dough. You can also swap semi-sweet chocolate chips for dark or milk chocolate. For a fun twist, try adding a sprinkle of cinnamon or a dash of espresso powder to the dough. This adds depth to the flavor. Serve the skillet cookie warm, right from the oven. Top it with a scoop of vanilla ice cream. Drizzle extra salted caramel sauce on top for a sweet touch. If you want a little crunch, sprinkle some nuts or sea salt over the ice cream. This adds a nice contrast to the warm cookie. Enjoy every bite! {{image_2}} You can add nuts to your skillet cookie for extra crunch. Choose pecans or walnuts for a rich flavor. Chop them into small pieces and mix them into the dough. About 1/2 cup works well. This brings a nice texture contrast to the soft cookie. Switch up the chocolate chips for a twist. Use dark chocolate for a rich taste. Milk chocolate adds sweetness, while white chocolate gives a creamy finish. You can mix different types together for fun flavors. Just keep the total at 1 cup for balance. Make your skillet cookie fit the season. For fall, add pumpkin spice to the dough. A teaspoon of cinnamon or nutmeg does the trick. In winter, try crushed peppermint candies. This adds a festive touch and pairs well with chocolate. Just sprinkle on top before baking. To keep your skillet cookie fresh, let it cool first. Cut it into slices or leave it whole. Place it in an airtight container. Store it at room temperature for up to two days. For longer storage, put it in the fridge. It can last up to a week in the fridge. To enjoy your cookie warm, preheat your oven to 350°F (175°C). Place a slice on a baking sheet. Heat for about 10 minutes. You can also microwave a slice for 15-20 seconds. This warms it quickly but may make it less crispy. You can freeze the skillet cookie if you want to save some for later. Wrap it tightly in plastic wrap or foil. Place it in a freezer-safe bag. It will stay good for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it in the oven for a tasty treat. If you don’t have an oven-safe skillet, you can use a baking pan. Choose a 9-inch round or square pan. Just make sure it is safe for your oven's heat. You can also use a pie dish. The key is to keep the dough in an even layer. This helps it cook evenly. Check the edges of your skillet cookie. They should turn golden brown. The center should feel a bit soft but not raw. You can also insert a toothpick. If it comes out with some dough but not wet batter, it’s done. Let it cool for 10 minutes before serving for the best texture. Yes, you can make this cookie gluten-free. Use a gluten-free all-purpose flour mix. Make sure it has a binding agent like xanthan gum. This helps the cookie hold together. The taste remains yummy, and you still get the gooey caramel and chocolate. Enjoy your gluten-free treat! This article covered all you need to know to make a great skillet cookie. You learned the key ingredients and how to prepare them. We also explored useful tips for the best texture and flavor. Plus, I shared fun variations to keep it fresh. Finally, I discussed storing and reheating your cookie. Now you can confidently bake a delicious skillet cookie. Enjoy sharing and eating it with others!$

Salted Caramel Chocolate Chip Skillet Cookie

Indulge in the ultimate dessert experience with this Salted Caramel Chocolate Chip Skillet Cookie! This warm, gooey treat combines rich chocolate chips with luscious salted caramel, all baked to perfection in a skillet. Perfect for sharing, this easy recipe takes just 15 minutes to prep and promises a delightful finish. Click through to discover the full recipe and impress your loved ones with this decadent dessert!

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Ingredients

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/3 cup brown sugar, packed

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1/2 cup salted caramel sauce (store-bought or homemade)

Sea salt, for sprinkling

Instructions

Preheat your oven to 350°F (175°C).

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.

In an oven-safe skillet (preferably cast iron), spread half of the cookie dough evenly across the bottom.

Drizzle with half of the salted caramel sauce, then cover with the remaining cookie dough, gently spreading it out.

Use a spoon to make pockets in the dough and drizzle the remaining caramel sauce on top.

Sprinkle a pinch of sea salt over the top of the cookie dough.

Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set but still gooey.

Let the skillet cookie cool for 10 minutes before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8

- Presentation Tips: Serve warm, directly from the skillet, with a scoop of vanilla ice cream on top and a drizzle of extra salted caramel sauce for an indulgent touch.