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:
This over the top Pizookie recipe is gooey, sweet and perfect for sharing!
- 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
- 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!
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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