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Chocolate Caramel Skillet Cookie

Author Casey Colodny
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4
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Ooey gooey chocolate cookie is layered with luscious vegan caramel and topped with extra chocolate chips. The cookie skillet is baked for a crisp crackly top that gives way to a soft and fudgy cookie center.

Ingredients

CHOCOLATE COOKIE SKILLET

  • 1 cup natural almond butter unsalted
  • 1 ea large egg
  • ⅔ cup coconut sugar
  • ¼ cup maple syrup
  • 2 tsp vanilla extract
  • ⅓ cup unsweetened cacao powder
  • ¼ tsp salt
  • ½ tsp baking soda

VEGAN CARAMEL:

  • ⅔ cup natural almond butter
  • ¼ cup coconut sugar
  • ¼ + 1 tbsp maple syrup
  • 3 tbsp water
  • 1 tsp vanilla extract
  • ¼ tsp salt

TOPPING:

  • ⅓ cup chocolate chips

Instructions

  • Preheat the oven to 350F and grease a 6” cast iron skillet* with coconut oil.
  • Start by making your caramel - add all ingredients to a small saucepan over medium low heat and whisk together until mixture starts to simmer. Remove from heat and set aside.
    A whisk sits in a pot with heated vegan caramel sauce.
  • In a large mixing bowl, add the almond butter, egg, coconut sugar, maple syrup, and vanilla extract. Blend together with a hand mixer or wooden spoon until combined.
    A pink spatula sits with blended cookie dough.
  • Add in your cacao powder, baking soda, and salt, and stir until just combined. Batter will be very thick.
    The skillet cookie dough is thick and rich with chocolate color.
  • Spread half of the cookie batter in the cast iron skillet, using your hands to press into an even layer. Top with half of the caramel mixture, spreading into an even layer.
    A hand holding a spoon spreads vegan caramel overtop a skillet cookie.
  • Cover with the remaining half of the cookie batter. I found it easiest to make into a large / flat patty, and then gently flattened with my hands so the caramel did not spread out the sides.
    The cookie dough is pressed into a black cast iron skillet.
  • Top with remaining half of caramel, using spatula to spread into an even layer, and top with chocolate chips.
    The unbaked skillet cookie is layered with vegan caramel and chocolate chips.
  • Move to the oven and bake for 33 - 36 minutes (mine took 35 minutes), or until a toothpick inserted comes out mostly crumb-free.
  • Remove from the oven and serve warm, topped with your favorite ice cream. Enjoy!

Notes

*If you don’t have a 6” round cast iron skillet, you can instead bake in a 8”x8” pan, just make sure to start checking for doneness around the 25 minute mark.

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