Caramel Chocolate Chip Skillet Cookie

Caramel Filled Chocolate Chip Skillet Cookie by ©BakingdomHappy National Caramel Day!

Th best day in the history of ever in all the land.


To celebrate, I’ve combined caramel, the star of the show, with irresistible chocolate chip cookies, threw them in a skillet together, and let them make magic.

Then, I made myself a crown, and awarded myself with a Best Use of a Cast Iron Pan in History trophy.

All in all, it was a good day. 😉

Filled Skillet Cookies by ©BakingdomOkay, so I made these guys in bitty baby skillets, because I could. They’re seriously adorable.

But. If you only have a large skillet, don’t worry, you can still make this. I’ve included the instructions in the recipe. You’re welcome. 😀

Now…how to get the caramel inside. Easy…cookie on the bottom, add some caramel, cookie on the top. Easy peasy.

You want to par-bake the bottom layer of cookie a bit before adding the caramel and more cookie, because otherwise, the dough in the center takes to long to bake. Of course, you could just let it stay gooey. That was yummy, too. It’s safe, I checked the temp, and it reached a high enough temperature to kill any bacteria from the raw eggs.

But maybe you’re not into ooey gooey caramely cookie dough in the center of your cookies? Maybe you’re also a crazy person, who am I to say?

Let’s say you aren’t into the cookie dough…no problem. Par-bake the dough. Problem solved. 😉

Mini Chocolate Chip Skillet Cookies by ©BakingdomGorgeous chocolate chip cookies.

You could eat these right away, just like this, warm from the oven. Or…

Chocolate Chip Skillet Cookies by ©Bakingdom…you could add a scoop of ice cream on top, and then eat them warm from the oven. Or…

Caramel Chocolate Chip Skillet Cookies by ©Bakingdom…you could also drizzle some extra caramel on top, and eat them warm from the oven.

Caramel Filled Chocolate Chip Skillet Cookies by ©BakingdomWhat I’m saying is, eat these warm from the oven. They’ll be all sweet and melty, with rich chocolate and smooth caramel in each bite. Trust me…warm from the oven is the right choice here.


Caramel-filled Chocolate Chip Skillet Cookie
Makes 1 10-inch cookie, or about 16 mini skillet cookies (I used these 3.5-inch Lodge Skillets)

**I tweaked my older chocolate chip cooke recipe post for these, making them a little more buttery and taking out a smidgen of sugar to counter the caramel, but you can use any CCC recipe you love, or even store bought dough. 😀


2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 1/2 teaspoons vanilla
1 1/2 cups semi-sweet chocolate chips

1/4 to 1/2 cup caramel sauce, plus more for serving

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat baking mats.

In a small bowl, combine the flour, salt, and baking soda; set aside.

In a large bowl, or the bowl of a standing mixer, combine the butter and sugars and mix well. Stir in the eggs and vanilla and beat until combined. Sprinkle about half of the flour mixture on top and mix until just combined. Add the other half of the flour mixture and mix well. Stir in the chocolate chips until evenly distributed.

To make mini skillet cookies: Press about 1 1/2 tablespoons (4 1/2 teaspoons) of cookie dough into each pan. Place the pans on a baking sheet, leaving 1 to 2 inches between each one. Bake for 15 minutes.

Remove the cookies from the oven and use a spoon or other rounded object to make an indentation in the center. Fill the indentation with 1 to 2 teaspoons of caramel sauce. Press another 1 1/2 tablespoons of dough over the top of the caramel, sealing it inside. Return the cookies to the oven and bake for another 10 minutes. Allow to cool for at least 15 minutes before serving. **If you serve these in the pans, be aware that the pans will stay very hot for quite a while. Handle with care.

To make one large cookie: Press half of the cookie dough into a 10-inch skillet. Bake the cookie for 10 to 15 minutes, until it just starts to feel firm, but hasn’t changed color yet. Remove from the oven and press a bowl or cup into the center to create an indentation, fill with 1/4 to 1/2 cup caramel sauce. Press the remaining cookie dough over the caramel, sealing it inside. Return the pan to the oven and continue baking until the cookie is golden brown, about 15 minutes. Allow to cool at least 20 minutes before serving.

Serve with ice cream and more Carmel sauce, or hot fudge.

Recipe by Darla

Leave a comment


  1. says

    Oh, Darla… It looks so delicious that I’ve just spent like one entire minute looking at the first pic while my mouth was watering! I think now I’ll have to buy the ingredients and make it.
    Wonderful as usual!
    Have a nice weekend! 🙂

  2. Larissa says

    I need one of those right now. Why can’t I reach into my screen and get one??? OMG, I am so making these. But I don’t have the little pans. I have a bigger skillet. Or whoopie pie pan…they would be smaller, but still yummy…
    Can I just have yours? So I don’t have to wait? Pretty please? With the caramel and ice cream on top…

  3. says

    These are amazing! So delicious looking, and with the scoop of ice cream and drizzle of caramel… Yum!! I will definitely give this recipe a try. Definitely.

  4. says

    I have been holding off for the these pans for a little while – (going to need to expand my kitchen soon I think). There is a restaurant here in Tampa that specializes in these little dessert pan cookies. I’ve been itching to try a few ideas ever since I went there. Now you have me wanting to go bite the bullet and just get them. 🙂 Love them Darla!!

  5. Michelle W. says

    YUM YUM YUM!!! Off to Amazon to buy those cute little skillets! Thanks for sharing! Happy National Caramel Day…best day ever!!!

  6. says

    Loving these! They look so indulgent and I love your mini skillets, I need to get some, I only have huge ones! Can’t even begin to imagine how good these taste with all the chocolate and caramel and I completely agree straight out of the oven is always best, I struggle so much to let things cool before I eat them!!

  7. says

    Shut the front door. You’re a freaking genius. The world should just stop what they’re doing and bow down before you. The only way these could be better, would be with a scoop of Gold Medal Ribbon ice cream from Baskin Robbins . . . because, hello? More caramel!