Salted Caramel Cookie Skillet
Gooey chocolate and butterscotch chips, salt and a buttery cookie base with salted caramel drizzled on top. What more can you ask for? So quick and easy, this will be a go-to dessert throughout the year! Disclaimer: This post may contain affiliate links, which means we will receive a commission if you make a purchase through those links at no extra cost to you.
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!