Salted Caramel Chocolate Chip Skillet Cookie

This salted caramel chocolate chip skillet cookie bakes up with crisp golden edges, a gooey center, and caramel layered straight through the middle. Served warm with melting ice cream, chocolate sauce, and flaky sea salt, it turns into a full lava-style skillet dessert situation the second the spoons hit the pan.

Course Dessert

Cuisine American

Keyword caramel skillet dessert, cast iron cookie, chocolate chip skillet cookie, gooey skillet cookie, salted caramel chocolate chip cookie, salted caramel dessert, skillet cookie, warm skillet dessert

Prep Time 15

Cook Time 25

Resting 10

Total Time 50

Servings to 8

Calories 369kcal

Author Cathy Pollak

Equipment

cast iron skillet 10" (25 cm). The right size for crisp golden edges while keeping the center soft.
mixing bowls One large bowl is enough for the dough.
whisk Helps create the the dough base.
rubber spatula For folding and spreading the dough.
measuring cups and spoons For accurate baking measurements.

Ingredients

cooking spray

Skillet Cookie:

½ cup (113 g) unsalted butter softened
¾ cup (150 g) packed light brown sugar
½ cup (100 g) granulated sugar
2 large eggs room temperature
1 tsp (5 ml) vanilla extract
2 cups (250 g) all-purpose flour
½ tsp (3 g) baking soda
½ tsp (2.5 g) baking powder
½ tsp (2.5 g) kosher salt
1¼ cups (300 g) semi-sweet chocolate chips divided
½ cup (160 g) thick salted caramel sauce divided

Serving:

extra salted caramel sauce
warm chocolate sauce (use the best quality you can)
vanilla ice cream
flaky sea salt for finishing

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 10-inch (25 cm) cast iron skillet or other oven-safe skillet.
cooking spray
In a large mixing bowl, whisk the softened butter, brown sugar, and granulated sugar together until smooth. Add the eggs and vanilla extract, then whisk again until fully combined and slightly thickened.
½ cup (113 g) unsalted butter, ¾ cup (150 g) packed light brown sugar, ½ cup (100 g) granulated sugar, 2 large eggs, 1 tsp (5 ml) vanilla extract
Add the flour, baking soda, baking powder, and salt. Stir just until the flour disappears. Avoid overmixing once the dry ingredients are added so the cookie stays soft through the center instead of turning dense.
2 cups (250 g) all-purpose flour, ½ tsp (3 g) baking soda, ½ tsp (2.5 g) baking powder, ½ tsp (2.5 g) kosher salt
Fold in 1 cup (240 g) of the chocolate chips, reserving the remaining chips for the top.
1¼ cups (300 g) semi-sweet chocolate chips
Spread half the dough into the prepared skillet. Spoon or drizzle half the salted caramel sauce over the dough, keeping it mostly through the center rather than all the way to the edges. Add the remaining dough on top in spoonfuls, then gently spread it to cover most of the caramel layer. Drizzle the remaining caramel sauce over the top and lightly swirl in a few spots to create molten caramel pockets throughout the cookie. Sprinkle the reserved chocolate chips across the surface.
½ cup (160 g) thick salted caramel sauce
Bake for 20–25 minutes, or until the edges are deep golden brown and the center still looks slightly soft. The cast iron skillet will continue holding heat after baking, which helps the middle settle into a gooey lava-style texture without overbaking.
Let the skillet cool for 5–10 minutes before serving. This gives the salted caramel time to thicken slightly while keeping the center warm and soft.
Finish with extra caramel sauce, warm chocolate sauce if desired, and a light sprinkle of flaky sea salt. Serve warm with scoops of vanilla ice cream while the caramel is still molten and the chocolate remains melted.
extra salted caramel sauce, warm chocolate sauce, vanilla ice cream, flaky sea salt

Notes

A thicker salted caramel sauce works best because it stays in visible ribbons and gooey pockets instead of disappearing into the dough while baking. This is my absolute favorite salted caramel sauce. Some nicer grocery stores do carry it or you can order it. This one has the best flavor, with the best ingredients.
The center should still look slightly soft when the skillet comes out of the oven. Cast iron holds heat longer than a regular baking pan, so the middle continues settling as it cools.
For the strongest lava-style texture, serve the skillet cookie warm while the caramel is still soft and the ice cream melts into the center.
Leftovers can be reheated in the microwave for 15–20 seconds to soften the caramel and warm the middle again.

If you’re making this Salted Caramel Chocolate Chip Skillet Cookie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition