Go Back
–+ servings

Visit us at www.thebutteredhome.com for more!

A blue and white bowl filled with chunks of a gooey chocolate chip cookie, placed on parchment paper with more cookie pieces nearby. A spoon rests in the bowl.
Print

Skillet Chocolate Chip Cookie with Caramel and Sea Salt

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Author Brooke Burks

Ingredients

  • 1 cup butter softened
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla
  • 2 tablespoons maple syrup
  • 2 eggs
  • 2.75 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup dark chocolate chips
  • 1 cup caramel bits
  • sea salt to taste

Instructions

  • Preheat the oven to 350° Cream butter with white sugar and brown sugar until light and fluffy. Add in vanilla and maple syrup. Mix well.
    1 cup butter, 1 cup white sugar, 1/2 cup brown sugar, 2 teaspoons vanilla, 2 tablespoons maple syrup
  • Add in the eggs and mix well. Add in batches, the flour, baking soda and salt until combined.
    2 eggs, 2.75 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
  • Fold in half of both chocolate chips and caramel bits. Spread in a 10 inch skillet lined with parchment paper. Top with the other half of the chocolate and caramel. Top with remaining cookie dough and press evenly, making sure to press the top and bottom edges together to seal.
    1 cup milk chocolate chips, 1 cup dark chocolate chips, 1 cup caramel bits
  • Bake for 25 minutes until it starts to brown. Top with a pinch of sea salt and return to the oven for 10 to 15 minutes more until browned and the edges pull away from the pan.
    sea salt

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 592kcal | Carbohydrates: 83g | Protein: 6g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 388mg | Potassium: 246mg | Fiber: 1g | Sugar: 54g | Vitamin A: 522IU | Vitamin C: 0.2mg | Calcium: 108mg | Iron: 2mg
*Pro Tip*
 I dollop spoon fulls of the second half of the cookie dough on top and spread with lightly greased fingertips to get it to spread easier without disrupting the goodies inside. You can also use a spatula but a cook's clean hands are our best tools!

Got Questions?

Make sure to visit us at The Buttered Home for the original post for tips and faq's not found in the printed recipe. And its a great way to help your favorite recipe creators!

QR Code

Scan the code to be taken to the recipe website