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Skillet Caramel Stuffed Chocolate Chip Cookie

A giant chocolate chip cookie, made in a cast iron skillet and stuffed with a lucious layer of caramel! 
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Calories 588kcal
Author Stephanie Simmons


  • 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!


NOTE: You can bake this in a 9 or 10 inch cast iron skillet (I used a 10 inch) or a similar-sized glass pie dish. 
NOTE: If you use caramel candies instead of caramel sauce, add a little milk or heavy cream to them before microwaving to help keep the melted caramel smooth. If using caramel sauce, no need to add any milk to it. When I made this using a jar of caramel sauce, it was from Trader Joe's and was 10 ounces. I used almost the entire jar. 


Calories: 588kcal