So Yummy and easy!
Need a break from all of the holiday cooking or want to treat loved ones to something special without the hassle? Try making this salted caramel cookie skillet with butterscotch chips. You just mix the batter, throw it in the skillet, bake, and top off with salted caramel. Perfect for when your little ones are running circles around you all day or you just want a quick fix for your sweet tooth. Our mouths are watering just thinking about it. Another thing we love about this recipe is that it doesn’t require hours of chilling and it’s gluten and grain-free!
We love a good cookie fresh out of the oven. But sometimes the thought of baking is enough to deter us from actually doing it. It feels like a commitment, especially when you have kids and your time is already limited. And the chill times! We’ve had dough just sit in the refrigerator with every intention of baking but the intent gets lost in the shuffle of daily life. You don’t have to worry about all of that for this one and the reward is just as good as your traditional cookies. The gooey chocolate and buttery saltiness of the butterscotch chip makes it even more enticing. We highly recommend drinking it with a little glass of milk.
Pop it in the oven and watch it rise
This version uses our tiger nut all-purpose flour but you can substitute it with all-purpose flour if you don’t have an allergy.
- Preheat oven to 350℉/177℃. While the oven is preheating, beat the butter and sugars in the standing mixer with a paddle attachment on medium-high for about three minutes until fluffy. Add the egg and vanilla extract and beat until just incorporated.
- In a separate bowl, whisk together the flour, salt and baking soda. Add the flour mixture to the batter in the standing mixer, mixing on low until just incorporated. Fold in chocolate and butterscotch chips with a spatula into the cookie dough. Transfer cookie dough to a lightly greased cast iron pan and spread until the dough covers the bottom of the pan.
- Bake for 20 minutes. Test the center with a toothpick to see if it comes out clean. Allow to fully cool before cutting. Drizzle salted caramel on top and serve!
answers Just for you
Do you have to make this in a cast iron skillet?
You certainly can make it in a circular pan if you like but just be mindful that the cooking time may need to change (possibly longer). Cast iron retains the heat, which is why it’s great for baking (as mentioned by Chef Susan Reid in this article) but it isn’t the only choice.
My cookie is soft and crumbly just out of the oven. What happened?
Allow the cookie to completely cool before serving because this will give the cookie time to harden and form a more solid structure.
Tips for this cookie dough when using other flours or variations
When we first tested this recipe, we noticed the dough was too sticky. It resulted in a batter that didn’t cook through well because there was too much liquid and not enough dry ingredients. If you find that this is the case, try adding 1/4 cup of flour at a time to thicken up the batter. The dough might still be a little sticky and that’s okay. It should just have a little bit of resistance when you try to spread it in the skillet with a rubber spatula, just from our experience. If you increase the flour, you may want to increase the fat (in this recipe that would be the butter by a TBSP) as well.
Salted Caramel Cookie Skillet
Equipment
- 1 Large bowl with whisk
- 1 Rubber spatula
Ingredients
- 8 TBSP Unsalted butter room temperature
- ½ Cup Packed dark-brown sugar
- ½ Cup Granulated sugar
- 1 Large egg
- 1 tsp Pure vanilla extract
- 1 ½ Cups Tiger nut all-purpose flour or all-purpose flour spooned and leveled
- 1 tsp Baking soda
- 1 tsp Kosher salt
- ½ Cup Semisweet chocolate chips
- ½ Cup Butterscotch chips
- ¼ Cup Salted caramel sauce
Instructions
- Preheat oven to 350℉/177℃
- Cream the butter and sugars in the standing mixer with a paddle attachment by beating on medium-high for about three minutes
- Add the egg and vanilla extract and beat until just incorporated
- In a separate bowl, whisk together the flour, salt and baking soda
- Add the flour mixture to the batter in the standing mixer, mixing on low until just incorporated
- Fold in chocolate and butterscotch chips with a spatula into the cookie dough
- Transfer cookie dough to a lightly greased cast iron pan and spread until the dough covers the bottom of the pan
- Bake for 20 minutes. Test the center with a toothpick to see if it comes out clean. Allow to fully cool before cutting. Drizzle salted caramel on top and serve!
Did you make this Salted Caramel Cookie Skillet?
Drop us a comment down below if you made these! If you’re interested in making more cookies with us, check out these peppermint chocolate marshmallow cookies!