Cast iron gives me all the warm fuzzies. There’s nothing it can’t do, and there’s just something so comforting about creating delicious things in a sturdy, old-fashioned pan that takes 2 hands to lift. From rice dishes to deep dish pizza, I feel like everything just tastes better with the crusty edges and even heating you get with cast iron. But, truth be told, my favorite perk of having a cast iron pan collection is being able to create skillet cookies in mere minutes. Every day is a good day for homemade cookies–but on a day like today, with fat snowflakes falling like powdered sugar, nothing could be more cozy and perfect than the ooey, gooey perfection of a Browned Butter Salted Caramel Skillet Cookie.
The greatest part of this skillet cookie recipe is that you can make it all in one pan. No additional bowl or pots necessary.
- 1 cup butter
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups Hershey's Salted Caramel Chips
- Preheat oven to 325 degrees.
- In a medium (10–12") cast iron skillet, melt butter over medium heat. Stir until completely melted and bubbly. Turn heat to low; add white and brown sugars. Stir continuously, heating until smooth and glossy.
- Place pan in fridge or freezer to chill for about 10 minutes so eggs don't scramble when you add them. Once temp is reduced, remove pan from fridge or freezer; add eggs and vanilla. Stir well. Add flour, baking soda, and salt; stir to combine. Fold in chips.
- Bake at 325 degrees for 25–30 minutes. Edges should be golden, but middle of cookie will still be soft and gooey. Serve warm.
Adapted from a recipe found at Modern Honey.
Just brown the butter in the pan, whisk in the sugar until it’s all melty and bubbly, then let it cool a bit. (If you don’t, you’ll get a scramble when you add the eggs. )
Cookies are good. Scrambled eggs are good. Together? Not so much…
Have you tried the new Sea Salt Caramel Chips from Hershey’s Kitchens? They’re nothing short of magic. Not too sweet, with just the right amount of saltiness.
We’ve used them in several salted caramel recipes already, and they haven’t let us down. But I mean…can you really go wrong with Hershey’s anything?
Do yourself a huge favor and serve your skillet cookie while it’s still warm from the oven.
Extra chips on top are kind of necessary, if you ask me. I’ll leave the ice cream question up to you…