This Salted Caramel Pizookie is a buttery chocolate chip cookie loaded with salted pretzels and filled with gooey caramel all baked in a cast iron skillet!
Don’t forget to check out my Classic Pizookie Recipe made with browned butter, dark brown sugar and loaded with chocolate chunks!
This Salted Caramel Pizookie is Ooey-Gooey Perfection!
If you’re looking for a melt-in-your-mouth dessert recipe, you’re in for a real treat with this pizookie recipe. A REAL treat.
I took the idea from a Caramel Stuffed Cookie bar recipe that I developed for my book, and tweaked it to work in a cast iron skillet. It worked perfectly and made the most delicious caramel filled cookie. When it’s warm you can eat it with a spoon right out of the pan…or wait until it cools completely and it will slice into pieces.
How To Make A Salted Caramel Pizookie
The recipe for this skillet cookie is remarkably easy. It’s a pretty standard chocolate chip cookie recipe but there is a layer of creamy caramel baked right in the middle, so with every bite you get a spoonful of salted caramel. If this doesn’t sound like heaven to you, we might have to part ways now.
What Ingredients Do You Need?
- Soft caramels. Kraft is a brand that seems to be readily available, or Soft Werther’s are great too!
- Pretzels. I add in some salted pretzel twists into the cookie dough to give it a fun little salty kick!
- Chocolate Chips. I recommend using semi-sweet. Milk chocolate would make this extra sweet and the balance with the semi-sweet is perfect!
- Butter. I used salted, but certainly you can use unsalted.
- Eggs and Vanilla. 2 large eggs and real vanilla is preferable.
- Baking Soda & Kosher Salt. If you don’t have kosher salt you can use table salt, but I would cut back to 1/2 teaspoon because it is a finer grain than kosher. It’s always easier to add some salt at the end than to over-salt it!
- All purpose flour
Do You Have To Use A Cast Iron Skillet?
You don’t. Like I stated above this is actually a recipe that is from my book that I baked in a 9×13 pan. When they’re cooled completely you can cut them into cookie bars, if you want to share with a crowd.
How To Serve A Pizookie
I personally love digging into the skillet with a spoon! Of course if you are having a party and don’t really want a lot of spoons commingling in your pan you can absolutely scoop and serve into individual bowls!
Or let it cool completely and slice and serve!
Should I Top This With Ice Cream?
I mean, OBVIOUSLYYYYY. This is a no-brainer.
But of course it’s absolutely not necessary!
Looking More More Skillet Cookie Recipes? Try These:
Description:
This over the top Pizookie recipe is gooey, sweet and perfect for sharing!
Ingredients:
- 1 cup salted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 1/4 cups all purpose flour
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cups coarsely crushed pretzels
- 1 (11- ounce) bag soft caramels, unwrapped
- 1/3 cup milk
- optional – 2 teaspoons flaked sea salt
Instructions:
- Preheat oven to 350°F. Grease a 10- inch skillet with butter, or nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar on medium speed for 2 minutes.
- Add in the eggs, vanilla, salt, and baking soda and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add flour, mixing for 30 seconds, or until just combined.
- Stir in the chocolate chips and crushed pretzels. Set the dough aside.
- Place the caramels and milk in a large, microwave-safe bowl. Microwave in 30- second increments, stirring after each until the caramels are melted and smooth.
- Press 2/3 of the cookie dough into the bottom of the prepared skillet. Pour the caramel evenly on top, doing your best to keep it away from the edge.
- Scoop out the remaining dough by the tablespoon and flatten each portion, placing it evenly on top of the caramel. Some of the caramel will peek through, this is ok.
- Bake for 25- minutes, or until the edges are golden. The top will be just set, but slightly wobbly.
- Sprinkle with sea salt, if desired.
- Allow the pizookie to cool for 20 minutes in the pan before serving. Eat right out of the skillet, or scoop into bowls and top with ice cream!
Notes:
Store airtight at room temperature for up to 3 days.
Keywords:: cookies and cups, pizookie, salted caramel, chocolate chip cookies, skillet cookie
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