Skillet Chocolate Chip Cookie (stuffed with caramel sauce)
Soft, chewy and gooey eggless chocolate chip cookie dough baked in a small skillet that is stuffed with caramel sauce. It is a simple dessert to make and perfect to serve 2 people with a scoop of ice cream on top.
Equipment
- Small mixing bowl
- Rubber spatula
- 5/6 inch cast iron skillet/baking dish
Ingredients
- 4 tbsp butter
- 8 tbsp brown sugar
- 3 tbsp milk
- 1 tsp vanilla
- 1 cup flour
- 1 tbsp corn flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of table salt
- 3 tbsp dark chocolate chunks
- 4 tbsp caramel sauce
- Top with: sea salt flakes
Instructions
- Preheat the oven to 180℃, brush your 4/5 inch skillet cookie with a little oil, set aside.
- In a small mixing bowl add the butter, brown sugar and beat with a rubber spatula until pale and creamy, around 2 minutes. Add the milk, vanilla and mix until evenly combined.
- Add the flour, corn flour, baking powder, baking soda, salt, chocolate chips and and fold together until completely mixed through.
- Transfer half the dough to the skillet and spread it out evenly. Dollop the salted caramel sauce in the center and spread it out a little, leaving a small border around the edges. Add the remaining cookie dough on top and smooth it out with your spatula.
- Top it with a few chocolate chunks and bake for 15-18 minutes until the top is set but the center is still soft and gooey.
Notes
- Do not over bake the skillet cookie as it will continue baking in the residual heat of the skillet.
- The caramel sauce can be swapped with nut butters, seed butters, chocolate spread etc.
- Microwave option: I have baked these cookies in a ramekin in the microwave on the heating setting for 1 min and 30 seconds. The size of my ramekin is 5 inches.