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Skillet Cookie

A huge chocolate and caramel filled cookie baked in a cast iron skillet. There is really nothing better than childhood favourites made giant.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 10 Big Slices


  • 1 cup Salted Butter Soft
  • 1/2 cup White Sugar
  • 1 cup Packed Brown Sugar
  • 2 Eggs Large
  • 1 tsp Vanilla
  • 2 cups All Purpose Flour Sifted
  • 1 cup Quick Oats
  • 2 tsps Baking Powder
  • 2 tsps Baking Soda
  • 1 tsp Salt
  • 1 cup Chocolate chips and/or Chunks A mix of both is great if you can.
  • 10 Soft Caramels Any variety. I used chewy salted caramels dipped in chocolate, like you could buy from a chocolatier.


  • Heat your oven to 375F
  • Using an electric mixer (Stand or hand held) Cream together the butter and sugars until fluffy and pale.
  • Add one egg and blend until fully combined. Add the second egg and blend again until fully combined. Whip in the vanilla extract.
  • Sift together the flour, baking soda, baking powder and salt.
  • Add the flour mix, oats, chocolate pieces and caramels to the butter mixture. Stir together with a wooden spoon until the flour is just absorbed. Place in the fridge to chill for 10-15 minutes.
  • While your dough is chilling, prepare your lined skillet. Fold a square of parchment paper into a triangle with all the folds meeting at one central point. Line up the tip of the triangle with the center of your skillet, and cut the wide end to match the curve of the pan. The result should be a circle of parchment that fits into the skillet.
  • After the dough has chilled, press it into the lined skillet, making it slightly thinner in the center than around the edges.
  • Bake for 30-35 minutes. It should be darker around the edges and light golden brown in the center.
  • Scoop on some ice cream and enjoy!
Keyword chocolate chip, cookie, dessert, ice cream, skillet cookie