Description
This skillet cookie recipe with Caramel Lattice Drizzle offers a quick, family-friendly dessert with crispy edges and a wonderfully gooey center, perfect for busy evenings. It bakes right in one pan, filling your kitchen with a comforting aroma.
Ingredients
Scale
- 0.5 cup (113g) Unsalted butter, softened
- 0.5 cup (100g) Granulated sugar
- 0.25 cup (50g) Packed light brown sugar
- 1 large egg
- 1 teaspoon (5ml) Vanilla extract
- 1.5 cups (180g) All-purpose flour (swap: use a 1:1 gluten-free flour blend for a gluten-free option)
- 0.5 teaspoon (2.5g) Baking soda
- 0.25 teaspoon (1.5g) Salt
- 1 cup (170g) Semi-sweet chocolate chips (swap: dark chocolate chips or dairy-free chocolate chips for dietary needs)
- 0.5 cup (120ml) Store-bought or homemade caramel sauce
- A pinch of sea salt (optional)
Instructions
- Preheat Oven & Prep Skillet: Preheat your oven to 350°F (175°C). Lightly grease a 9-10 inch cast iron skillet with butter or cooking spray to prevent sticking. For easier cleanup, you can line the bottom with parchment paper, leaving a slight overhang.
- Cream Wet Ingredients: In a large bowl, cream the softened butter with both granulated sugar and brown sugar until the mixture is light and fluffy and has a pale, airy appearance. Beat in the large egg and vanilla extract until well combined and smooth.
- Combine Dry & Fold Chips: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined. (If it looks dry, splash in 1-2 Tbsp milk, but avoid overmixing as this leads to a tough cookie.) Finally, fold in the chocolate chips. This is a no-chill dough, so it goes straight from the bowl to the oven.
- Press Into Skillet: Evenly press the cookie dough into the prepared 10-inch cast iron skillet. Ensure it’s spread out to the edges for consistent baking.
- Bake To Perfection: Bake for 20-25 minutes, or until the edges are golden brown and the center looks set but is still slightly soft. Pull it out when the center is still a little jiggly; it will continue to cook as it cools, preventing a dry cookie.
- Drizzle & Serve: Let the skillet cookie cool in the pan for 5-10 minutes. While it’s still warm, generously drizzle the caramel sauce over the top in a beautiful lattice pattern, or just freestyle it! Sprinkle with a pinch of sea salt, if desired. Serve this delightful skillet cookie warm, perhaps with a scoop of vanilla bean ice cream for an ultimate family-friendly dessert.
Notes
Avoid overmixing the dough to prevent a tough cookie. Pull the cookie from the oven when the center is still slightly jiggly as it will continue to cook while cooling, preventing dryness. Serve warm, ideally with vanilla bean ice cream.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of skillet cookie
- Calories: 450 calories
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: skillet cookie, caramel, chocolate chip, easy dessert, one-pan, family-friendly, quick meal, baking