Weeks in which there are skillet caramel-stuffed chocolate chip cookies are always better than the weeks in which there are none. Weeks in April in which it is not snowing are also desirable.
I think it’s finally spring here! It’s been so warm the past few days (approaching 70!) that Grant and I walked to the library yesterday! Once we got there, I realized that we had forgotten a very important item.
A book bag.
For any of you who know me (or knew me when I was a kiddo), you know that it’s impossible for me to go to the library and check out, oh you know, a REASONABLE amount of books. I usually leave with 12, 20, or sometimes 30 books. It’s kind of ridiculous because a) I can never finish all those books by the due date and b) it’s a lot of stuff to carry at once and c) I’m notorious for racking up library fines.
My parents always say that there should be a shelf at our local library with my name on it because I’ve probably given them that much money in fines ?.
So, I had to show a ton of restraint and NOT pick out 384 books since we walked and had no bag.
Thank goodness for huge purses, right?? I picked out a few cookbooks (including Sally’s Baking Addiction – which I’ve been dying to read!) and a few movies. Grant had a few movies and books and even a video game (The Lego Hobbit, because we are the worst adults and proud of it). I thought we were doing sooooo well until we got to the counter and I realized that I had about 6 more items to pick up because I had put holds on them.
We ended up cramming as many things into my purse as we could, and we carried the rest of the books home the old-fashioned way. Don’t worry – we survived.
It was sooo nice out that we decided to sit on our little apartment balcony and read. This cookie is probably the only thing that could have made that afternoon better! That, plus maybe some ice cold chocolate milk!
Sadly, this cookie was made and devoured a week ago while it was snowing buckets.
I love to bake in my cast-iron pan in the spring and summer. I don’t know why, but I do! I made this amazing fruit skillet crumble dessert last summer and I am SO excited to make it again!! Just waitin’ on that seasonal fruit! Plums, apples, blackberries – YUM! I guess I can survive off of skillet caramel stuffed chocolate chip cookies until we have summer produce again.
I think the first time I made a giant skillet chocolate chip cookie was last year around this time, so that’s probably why my brain is telling me that I must spend every warm day making giant skillet chocolate chip cookies! Life could be worse, right? ?
Here’s the deal with this cookie: It’s super fun to eat warm, out of the skillet – but it will be messy.
If you’re trying to be a little more fancy, let it cool completely before cutting and serving – the slices will hold their shape much better that way. I recommend making this a day ahead, if you’re planning to formally serve it to people. That way it’s totally cooled and you should be able to serve it without it melting into a lucious puddle of cookie and chocolate and caramel. (You can pop the whole pan back into your oven on “warm” for a few minutes before serving, or microwave each slice separately for 15-20 seconds if you made it a day ahead.)
Obviously, I prefer the first option – eating it out of the skillet, while it’s hot, burning my tongue and making a mess. See below photo for evidence of cookie-melty ness when not fully cooled.
Perfection. Messy, gooey, skillet caramel stuffed chocolate chip cookie perfection.
If you don’t have a cast iron skillet – I totally recommend one! They’re super versatile and can be found at Target, or on Amazon – this is the cast iron skillet I used for this recipe. I use mine to make all things sweet and savory! Dessert, dinner – you name it.
Skillet Caramel Stuffed Chocolate Chip Cookie
- 2 sticks butter, softened
- 3/4 cup brown sugar Packed
- 3/4 cup granulated sugar
- 1 tsp vanilla
- 2 eggs
- 2 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup chocolate chips Plus a few extra for topping
- 1 bag of caramels, melted Or you can use a jar of caramel sauce - see recipe notes
- 2 tbsp milk or heavy cream See recipe notes
- Prep: Preheat oven to 350 degrees. Cut out a piece of parchment paper to fit in the bottom of a 10-inch cast iron skillet (see recipe notes for alternate baking dishes). I also sprayed my skillet with non-stick spray after adding the parchment paper to cover the sides. Set aside.
- Make the cookie dough: Cream the softened butter with the brown sugar and granulated sugar, using an electric mixer. Add the vanilla and eggs, and mix until combined. Add the flour, baking soda, and salt and mix until combined. Stir in the chocolate chips.
- Assemble your cookie: Press half of the cookie dough into the bottom of the prepared pan. Then, pour the melted caramel or caramel sauce on top. Take the remaining cookie dough and press it over the top of the caramel, gently. I found that taking a big ball of the dough and sort of flattening it into my hands, then setting it on top of the caramel worked well. You don't want to plop the cookie dough on top of the caramel and then try to spread or flatten it out. Gently press some extra chocolate chips into the top layer of cookie dough for added decoration.
- Bake: Bake for 23-25 minutes. Check the cookie - if the top is quite brown and approaching burn territory, lay a piece of foil flat over the top. Continue baking for about 5-7 more minutes. The cookie will be baked, but pretty gooey in the middle. If you don't like a gooey cookie, bake it for an additional 8 minutes, covered with the foil to prevent the top from burning. Enjoy with cold milk!
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