Salted Caramel Chocolate Skillet Cookie – Warm, gooey, delicious chocolate skillet cookie with chocolate chips and chunks, caramel chunks, and sprinkled with just a bit of flake salt. Divine, simply divine!Jump to Recipe
But this cookie wouldn’t be finished without a few scoops of vanilla ice cream. Now, what don’t you love about this deliciously simple dessert recipe?
We should call this the peace offering skillet cookie because just one bite of it and your heart will be full of forgiveness and bliss. It’s that good!
So, whether you’re looking for an excellent Valentine’s day dessert recipe or a ‘just cause’ kind of dessert, you’ll be a star when you make this delicious skillet cookie.
And because love is an action word, there’s no better way to show you care than to make someone something this delicious!
Please continue reading to find out how to make it.
Don’t Miss Out On Our Other Sweet Treats
- Hot Cookie Dough Recipe
- Lemon Meringue Cupcakes
- Red Velvet Waffle Whoopie Pies
- Caramel Apple Elephant Ears
In the image below, you will see all of the ingredients you need to make our skillet salted caramel chocolate cookie.
- White Sugar
- Brown Sugar
- Cocoa Powder
- Baking Soda
- Vanilla Extract
- Chocolate Chips
- Baking Chocolate Bar
- Soft Caramel Candies
See the recipe card for quantities.
How to Make Salted Caramel Chocolate Skillet Cookies
First, you need to gather all of your ingredients.
Next, sift the cocoa powder and baking soda into the flour, as shown in the image below.
Then, using a mixer, cream the butter and sugar together. Add the egg and vanilla extract once the sugar and butter are combined.
Next, mix in the flour/cocoa/baking soda mixture.
Now, you can add in your chocolate chips, chopped chocolate, and soft caramel candies.
At last, add the cookie dough to your cast iron skillet, filling it up about halfway. Then bake at 350-degrees.
Hint: Place some more chocolate chunks, chocolate chips, and caramel candies on top of the skillet cookie to make it look pretty. But do not press them down too far into the cookie dough as they will sink.
Secret Ingredient That Makes This Cookie So Good…
The little secret to making our salted caramel chocolate skillet cookies taste oh so good is dutch cocoa powder. It’s a milder, less bitter chocolate flavor that works perfectly for this recipe.
Now, there’s a reason why dutch cocoa tastes different (and better in our opinion for this recipe), here’s why:
Dutch cocoa powder is made by treating cocoa beans with alkali during the production process to help neutralize its natural acidity.
This darkens the cocoa and gives it a milder chocolate flavor, since some flavors are stripped away, but also leaves it with less bitterness and astringency.thekitchn
Why Use Chocolate Chunks
Chocolate chips taste great, but chopped chunks of chocolate are even better if you want those deep pools of chocolate.
The same goes for caramel. You could just as easily find caramel chips, but if you use baking caramel candies, you end up with delicious pools of caramel goodness.
How to Check for Doneness
There are two ways you can check for doneness. First, you could use a food thermometer.
So once the cookie reaches an internal temperature of 160-degrees, the egg is cooked and safe for consumption – we recommend a five to ten-degree buffer.
Another option is the toothpick test. Stick the toothpick in the center of the cookie. If it comes out clean, then you know it’s done.
But what if you want it a little gooey? Sure, that’s the way we like ours, just slightly gooey. So, pull the cookie from the oven one to two minutes before the end of the cooking time. Doing so will result in a done cookie that’s slightly soft in the middle.
Note: Cookies are generally considered done between 175 to 185 degrees.
The beauty of this recipe is just how customizable it is. You can add all kinds of candies or nuts to it or omit what you don’t want. For example, instead of chocolate chips, use Hershey’s kisses, or m&m’s, or even Butterfinger pieces.
See our hot cookie dough recipe here for more variation ideas.
We tested this salted caramel chocolate skillet cookie recipe in our 8-inch cast-iron skillet, but most use a 10-inch skillet. For 10-inch chocolate skillet cookies, you typically see 30 to 40 minute baking time.
Serve this cookie hot before the caramel gets cold. Doing so will make for a much better eating experience. 🙂
Salted Caramel Chocolate Skillet Cookie Recipe
- 1 8 Inch Cast Iron Pan
- 1 Cup Flour
- 1/4 Cup Dutch Cocoa Powder
- 1/2 Tsp Baking Soda
- 1 Stick Salted Butter Room Temperature
- 1/2 Cup Light Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1/3 Cup Semi-Sweet Chocolate Chips
- 9 Pieces Caramel Chopped
- 1 Oz Semi-Sweet Chocolate Chunks
- 1/2 Tsp Flaked Sea Salt
- In a small bowl add the flour and sift the cocoa powder and baking soda into the flour using a mesh strainer. Set aside.
- Add the butter, brown sugar, and granulated sugar to a large bowl. Using a hand mixer, cream the sugar into the butter for about 2 minutes. Add the egg and vanilla extract and mix to combine.
- Add the flour mixture into the butter-sugar mixture and mix at low speed. Otherwise, you will get flour and cocoa all over the place. Mix just until combined you don't want to over mix here.
- Fold in the chocolate chips, caramel pieces, and chocolate chunks.
- Preheat the oven to 350 degrees. Spray your cast iron pan with cooking spray. Spread the dough into the pan as evenly as you can. Top with the flaked sea salt and bake for 30-33 minutes or until desired doneness.
- If you don’t have a sifter the mesh strainer works perfectly.
- Sifting the cocoa powder and baking soda in the flour gets rid of any lumps.
- This skillet cookie is meant to be a little gooey in the center.
- If you are concerned with eating raw or undercooked cookie dough. No worries. I have researched this and found from the link below that when you include egg into the cookie dough recipe as long as the temperature reaches 160 degrees it is safe to consume. That information is located under the preparing section. If you are still concerned you can cook the hot cookie dough a little longer and it will taste great but you won’t get that gooey delicious center. https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety
- Store the skillet cookie in an air-tight container at room temperature for up to 3 days.
- You can reheat the skillet cookie in the microwave at 15-second intervals or until heated through.