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