Description

This thick, chewy skillet cookie is loaded with melty chocolate chips, ribbons of caramel, and finished with a sprinkle of flaky sea salt. Serve it warm with a scoop of vanilla ice cream for peak dessert bliss!

Ingredients

(Serves 6–8)

For the Cookie Dough:

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/4 cup granulated sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semisweet or dark chocolate chips

For the Caramel Layer:

1/2 cup soft caramels, unwrapped (or caramel sauce)
1-2 tbsp heavy cream (to melt caramels smoothly, if using)

For Topping:

Flaky sea salt, to finish
Optional: Vanilla ice cream, for serving

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch cast iron skillet or deep-dish pie pan.
Make the dough:
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
In a separate bowl, whisk together flour, baking soda, and salt, then gradually add to the wet mixture. Fold in chocolate chips.
Melt the caramel:
In a microwave-safe bowl, melt caramels with cream in 30-second bursts, stirring in between until smooth. (Skip this step if using ready-made caramel sauce.)
Assemble:
Press half of the cookie dough into the bottom of the skillet. Drizzle the caramel sauce over the dough, leaving a ½-inch border. Then gently press the remaining dough over the top to seal in the caramel.
Bake for 25–30 minutes, or until golden on the edges and just set in the center (it will continue to cook slightly as it rests).

Cool & top:
Let it cool for 5–10 minutes. Sprinkle with flaky sea salt and serve warm with scoops of ice cream, if desired.

Notes

For extra gooey caramel, add more caramel drizzle over the top before serving.
You can make individual versions in ramekins—just reduce bake time to 12–15 minutes.

Add nuts or white chocolate chips for even more texture!