I’ve seen pictures of skillet cookies all over the internet for ages, and I’ve always been a bit scared of them, conceptually. And, thinking about it, it’s only because the term skillet kind of confused me. I always sort of thought I didn’t have a skillet. But it turns out that a skillet is just a frying pan. I have lots of frying pans. All you need for this is a frying pan you can put in the oven, and then you’re away. There is very little standing between you and a giant chocolate caramel skillet cookie right now.
The joy of this recipe is that it’s incredibly easy. It’s actually simpler than making regular cookies (which is pretty simple anyway), because you don’t have to bother with shaping individual balls of dough, or with chilling your mixture down. It’s quicker than most cake batters. It bakes up very quickly in the oven. And then you don’t have to bother with turning it out, like a normal cake. The charm of the chocolate caramel skillet cookie is that you can serve the whole thing at the table. Or, er, on the sofa. You know, if you were eating it by yourself. Which obviously you wouldn’t do. Nope.
It’s called a cookie, but really this is a bit of a cake and cookie hybrid. The texture is not quite cookie, but not quite cake either. Or, to put it another way, it’s the best of both worlds. Cookie and cake in one. What more could you ask for?
As with any cookie, you can add whatever you like to this. I have kept it simple here, but any chocolate you have would be lovely in this recipe, as would the addition of nuts.
I had a jar of dulce de leche to hand, but caramel would work too, and you could of course make it from scratch (my recipe is here, if you like).
I didn’t grease my skillet because it’s non-stick, but if yours isn’t then I advise greasing it well with butter.
150g butter, cubed
100g brown sugar
50g caster sugar
1 egg, whisked
1 tsp vanilla extract
230g plain flour
1 tsp baking powder
pinch of salt
100g 70% dark chocolate, roughly chopped
50g caramel or dulce de leche
- Heat your oven to 190C/170C fan/ gas 4. Melt your butter and both sugars together in a large saucepan gently, then take off the heat and let cool when combined.
- Whisk your egg and vanilla together in a small bowl, then stir it into the butter and sugar mix, making sure the butter isn’t too hot (you should be able to comfortably put your finger into it). Sieve your flour, baking powder, and salt over the mixture, and stir to combine.
- Spread your cookie mixture into medium skillet (mine was 20cm diameter), then press chocolate chunks into the top and dot with spoonfuls of caramel. Bake for around 15-20 minutes, or until the top of the cookie is golden and crispy, but the inside is soft. Finish with a drizzle more caramel and a sprinkle of sea salt, then let everyone dig in. It’s great with ice cream too.