Salted Caramel Skillet Chocolate Chip Cookie is a decadent deep dish homemade cookie loaded with big chunks of semi-sweet chocolate, milk chocolate chips, and a smooth creamy caramel center…topped with coarse salt and more chocolate chunks! It will be love at first bite!
A few months ago I wanted a really rich and sinful dessert for Sunday dinner! I went looking on-line…like all of you…and stumbled across several versions of a “deep dish chocolate chip cookie”. That sounded sinful enough for me on the Sabbath! So I went to work on my take of this delightful dish!
This amazing Deep Dish Cookie comes together quickly… and is a dessert everyone will like. Even your non-dessert loving friends (I don’t understand those people…at all! I’m convinced they’re aliens visiting from another planet!) will love this dessert!
I know you’re worried about calories…don’t be…drink a diet coke with it and all calories will be wiped out. (Welcome to “Norine World” where there are no calories and the word “Keto” will get you cast into a black hole!)
Preheat your oven to 350°
In a large mixing bowl, or the bowl of your mixer, Add 1 cup and 1 Tablespoon softened butter, 1 cup granulated sugar, 1/2 cup packed brown sugar.
TIP: Butter soft, and perfect for baking, when you can place an indent in the butter with your finger.
Cream butter and sugars together until smooth and creamy. (Kinda like how the skin on your face and hands looked at 20… and we didn’t appreciate it! Remember that? )
Add two eggs, one at a time! (Crack the eggs…I forgot to mention that little step. It’s mildly important to the success of this recipe. lol)
Blend together on low, until well incorporated. Add 2 teaspoons of vanilla. Mix again until well combined and creamy.
In a separate bowl combine 2 3/4 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk to combine dry ingredients. This will help remove any lumps and mix all the dry ingredients together before adding to wet ingredients. If dough is super sticky…add more flour a few tablespoons at a time until dough is dryer and only slightly tacky.
Add 1 cup semi-sweet chocolate chunks and 1/2 cup chocolate chips. You can add milk chocolate chips, semi-sweet chocolate chips, or white chocolate chips. Whatever your preference. We love semi-sweet so I used all semi-sweet chocolate.
Set dough aside.
Line a 9 inch, or larger, cast iron skillet with parchment paper. Spray sides with non-stick cooking spray.
No you don’t! (Hooray!!!)
If you don’t have a cast iron skillet you can use a deep dish 9 inch pie plate.
Flour hands and press 1/2 the cookie dough in the bottom of your choice of baking dish.
In a small, microwave safe bowl, add 1/2 cup of caramel bits and 3 Tablespoons of heavy whipping cream.
Place in microwave on 50% power for 2-3 minutes. Carefully remove from microwave and mix until smooth and creamy. (Use a oven mitt…I burned my hands! Microwaves get HOT!)
Pour melted caramel sauce over cookie dough. Leave 1 inch around the edge of the cookie dough.
Spoon remaining cookie dough carefully over the top of the caramel sauce. Press down gently and try to cover caramel sauce. It’s okay if some of the caramel peeks out. Don’t worry about that. The cookie dough will puff up and cover it!
Add more chocolate chunks to the top. If you’re making this for Valentines, or another holiday, like 4th of July, you can add festive sprinkles. (I used the word “festive” and it’s not even Christmas! lol)
Place skillet in preheated oven and bake for 20-25 minutes. If you like it a tad “gooey”. If you don’t like it gooey … bake it for 25-30 minutes.
Remove from oven, add coarse salt on top, and allow to cool for 1 hour. Cast Iron retains the heat better than another baking pan would, so it will continue to cook for a few more minutes. Allowing it to cool for an hour will help the dessert hold its shape.
The parchment paper will keep the cookie from sticking to the bottom of the skillet and make serving a lot easier. I suggest running a knife around the outside edge to loosen any caramel that escaped during baking! (Ya can’t trust caramel…it’s a sneaky sticky little devil!)
There are several ways you can serve this dessert. You can pile several scoops of Ice cream in the center of the skillet cookie and top with chocolate or hot fudge and whip cream…and that works if you’re going to eat it all in one sitting! (I will stand in Awe and applaud if you can do that!)
I prefer to slice and serve it like “pie” (Wicked evil scrumptious pie!) and place a nice heaping scoop of vanilla, or coffee ice cream, on the side with hot fudge drizzled down the sides, and a spritz of whip cream.
For Valentines I tossed in a few Chocolate Covered Strawberries! (We’ve already blown our calorie limit for the day! What the heck…lets go ALL IN!) Let’s be honest though…chocolate covered strawberries are always a good idea!
Yep…I’m obnoxiously posting photos of this amazing dessert!
Know what the best part of my job is? Besides meeting all of you! Taste testing my recipes to make sure they pass muster! I ate an entire slice…this exact plate…just to be sure! It passed with flying colors!
What I love the most about this dessert…besides how absolutely luscious it is… how easy it is to make. It takes less than 40 minutes from start to finish! That included the strawberries!
If you’re looking for a wickedly delicious dessert this Valentines Day…or any other day…give this Salted Caramel Skillet Chocolate Chip Cookie I try! You won’t be sorry! (Can I get a Hallelujah for stretch denim and Salted Caramel Chocolate Chip Cookies!)
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If you prefer your cookie less "gooey" bake for an additional 10 minutes.
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