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Salted Caramel Chocolate Skillet Cookie Recipe

You'll bite into deep pools of chocolate and caramel with this delicious and surprisingly simple salted caramel chocolate skillet cookie. It makes an ideal weeknight dessert and it's great for feeding a crowd.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 33 minutes
Total Time: 43 minutes
Servings: 8


  • 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. 
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