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To make the Caramel Chocolate Chip Skillet Cookie, you will need: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup caramel bits (or soft caramel candies, chopped) - Sea salt for sprinkling If you find yourself missing an ingredient, don’t worry! Here are some swaps: - Use coconut oil instead of butter for a dairy-free option. - You can replace brown sugar with white sugar and a bit of molasses. - For eggs, try using flaxseed meal mixed with water (1 tablespoon flaxseed + 3 tablespoons water = 1 egg). - Substitute regular flour with gluten-free flour if needed. Not all brands are created equal. Here are my top picks: - For butter, I recommend Land O'Lakes for its rich flavor. - Use Domino for brown sugar; it’s always reliable. - Ghirardelli is my go-to for semi-sweet chocolate chips. - For caramel bits, I love Werther’s Original; they melt beautifully. These ingredients come together to create a delicious, gooey cookie that will impress anyone! First, gather your ingredients. You will need: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup caramel bits (or soft caramel candies, chopped) - Sea salt for sprinkling Next, preheat the oven to 350°F (175°C). In a large bowl, cream the softened butter with brown and granulated sugar until it’s light and fluffy. This step is key for a soft cookie. Now, add the eggs one by one. Mix well after each egg. Add the vanilla extract and mix until combined. In another bowl, whisk the flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring until just combined. Fold in the chocolate chips and caramel bits. Make sure they are evenly spread in the dough. Transfer the cookie dough into a well-greased or parchment-lined cast-iron skillet. Spread it evenly using a spatula. Place it in the oven and bake for 25-30 minutes. Look for golden edges and a soft center. It’s okay if the center feels a bit underbaked. Once baked, remove the skillet from the oven. Let it cool for about 10 minutes in the skillet. This helps the cookie set up a bit more. Before serving, sprinkle a pinch of sea salt on top. This adds a nice flavor contrast. For a special treat, serve it warm with a scoop of vanilla ice cream. Enjoy every bite of this caramel chocolate chip skillet cookie! To get that perfect cookie texture, you must cream the butter and sugars well. This makes a light and fluffy dough. Always use softened butter, not melted. It helps keep the cookie thick. Do not overmix the dough once you add the flour. Mix until just combined to keep it soft. One common mistake is baking at the wrong temperature. Make sure your oven is preheated to 350°F. Another mistake is not measuring your ingredients correctly. Use measuring cups and spoons. Too much flour can make the cookie dry. Also, don’t skip the sea salt sprinkle on top. It adds a nice flavor boost. A cast-iron skillet is the best tool for this recipe. It gives even heat and a great crust. Use a large mixing bowl for easy mixing. A rubber spatula is perfect for folding in the chocolate chips and caramel bits. Lastly, an oven thermometer can help you check if your oven is accurate. {{image_2}} You can make this skillet cookie your own. Try adding nuts, like walnuts or pecans, for a crunch. You can mix in dried fruit, like cranberries or cherries, for a tangy twist. Swap out semi-sweet chocolate chips for dark chocolate or white chocolate. You can even add a splash of espresso powder for a coffee flavor. To make this recipe gluten-free, use a gluten-free flour blend instead of all-purpose flour. For a vegan option, replace the butter with coconut oil and use flax eggs instead of regular eggs. You can mix one tablespoon of ground flaxseed with three tablespoons of water to make one flax egg. Check the chocolate chips; choose dairy-free ones for a fully vegan dish. The size of your skillet will change the baking time. If you use a smaller skillet, the cookie will be thicker. It might need a little more time in the oven. A larger skillet will spread the dough thinner, so check it a bit sooner. Always watch for golden edges and a soft center to get the best cookie. To keep your caramel chocolate chip skillet cookie fresh, let it cool first. Once cooled, cover it with plastic wrap or foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, move it to the fridge. It can last up to a week there. If you want to freeze your skillet cookie, let it cool completely. Cut it into slices for easy serving. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe bag. Squeeze out the air before sealing. You can freeze it for up to three months. Just remember to label the bag with the date. To reheat, you can use your oven or microwave. For the oven, preheat it to 350°F (175°C). Place the cookie in the oven for about 10 minutes. This warms it up and keeps it soft. If using a microwave, warm a slice for 15 to 20 seconds. Be careful not to overheat it, as it can get tough. Enjoy your warm, gooey slice! Yes, you can use different types of chocolate. Dark chocolate or milk chocolate work well. You can also mix chocolate types for a fun twist. Just remember, the taste will change a bit. Dark chocolate adds a rich flavor, while milk chocolate is sweeter. To check if the cookie is done, look at the edges. They should be golden brown. The center may still look soft but should not be wet. You can also use a toothpick. If it comes out mostly clean, your cookie is ready. Let it cool for a few minutes before serving. Yes, you can make this recipe ahead of time. Prepare the dough and place it in the skillet. Cover it and store it in the fridge for up to 24 hours. When ready to bake, let it sit at room temperature for 10 minutes. Then, bake as normal. This makes it easy for last-minute treats! You learned about key ingredients, their best brands, and fun swaps. We explored step-by-step how to bake and serve perfect cookies. I shared tips on texture, tools, and common mistakes. You also found delicious variations and how to store your treats. Remember, great cookies aren't just about the recipe. They’re about using quality ingredients and enjoying the process. With these steps, you can create perfect cookies every time. Happy baking!

Caramel Chocolate Chip Skillet Cookie

Indulge in the ultimate dessert with this Caramel Chocolate Chip Skillet Cookie! This warm, gooey treat combines rich chocolate chips and sweet caramel bits, baked to perfection in a cast-iron skillet. Perfect for sharing, it's easy to whip up and serves as a delicious centerpiece for any gathering. Click through to explore the full recipe and impress your friends with this melt-in-your-mouth cookie delight!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup caramel bits (or soft caramel candies, chopped)

Sea salt for sprinkling

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until combined.

        In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

          Fold in the chocolate chips and caramel bits, ensuring they are evenly dispersed throughout the dough.

            Transfer the cookie dough into a well-greased or parchment-lined cast-iron skillet, spreading it evenly with a spatula.

              Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is still soft but set.

                Remove from the oven and let it cool in the skillet for about 10 minutes.

                  Before serving, sprinkle a pinch of sea salt over the top for an added flavor burst.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8

                      - Presentation Tips: Serve warm directly from the skillet with a scoop of vanilla ice cream on top for a delightful dessert experience. Enjoy!