Salted Caramel Cookie Brownie Skillet
Now that’s a mouth full, and “it’s a mouthful”. It’s a mouthful of wonderful!
Two favorite desserts in one place…..brownies and cookies. If you love brownies, salted caramel, and cookies??? This is the dessert for you!
When my nephew was little, he loved to help me in the kitchen. If it involved my stand mixer, he was in heaven. Brownies to him as a kid, were Baker’s One Bowl Brownie recipe, it was the only kind I ever made.
Well, he’s not so little any more…..over 6 foot, almost 23, which I find very hard to believe since I’m only 39, (hahahahahaha) any how…..he was coming over for dinner and I wanted to make dessert. Brownies instantly came to mind.
In our blog world Tim and I have our “duties” and Tim is our Social Media Man. He was posting to Pinterest and posted our Bakery Style Salted Caramel Cookies…..hmmmm. Why not mix them with the brownies some how????
I have made cakes and cookies in a cast iron skillet, why not put them both in the skillet…..like a pie. Brownie for the crust, and the cookie for the filling.
An entire recipe of the brownie batter was too much for the skillet if I was adding cookie dough on top. I used about 2 1/2 cups, but I had a 10 inch skillet.
I put a lot of cookie dough on top, but again I did not use the entire recipe. I had enough of each batter left over to make a small 6 inch version in a baking pan. Which we shared with Tim’s co-workers.
You could also make each recipe separately…. baking the brownie in a small baking dish, and the cookie in another. Well, I decided to combine the two.
I loved the rustic look of the end result. There is something homey about a cast iron skillet.
One of the perks of a food blog……is the food, and we get to sample stuff as we take the pictures. After you cut a piece you just can’t have it sitting there staring at you…..you must indulge, and we did!
Salted Caramel Cookie Brownie Skillet with dollop of whipped cream and you have a chocolaty, caramely, slightly salty, super rich and delicious dessert.
When my nephew said “cut me a big piece”…..I knew I had a winner!!Print
Two favorite desserts in one place…..brownies and cookies. If you love brownies and you love salted caramel, and you love cookies???
1– 4 ounce package Baker’s Unsweetened Chocolate
3/4 cup butter
2 cups sugar
1 teaspoon vanilla
1 cup flour
1 cup chocolate chips
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
2 sticks butter, room temperature
1/2 cup sugar
1 cup brown sugar, packed
2 teaspoons vanilla
1 large eggs
1 – 10 ounce bag Hershey’s Sea Salt Caramel Chips (reserve 1/4 cup for garnish)
Microwave chocolate in a large bowl on High for 2 minutes or until the butter is melted.
Stir until chocolate is completely melted.
Stir in sugar.
Blend in eggs and vanilla.
Add flour and mix well.
Stir in chocolate chips.
In a medium bowl, mix dry ingredients – flour, baking soda, baking powder, and salt; set aside.
In a stand mixer fitted with a paddle attachment or with a hand held mixer, cream together butter, sugar and brown sugar. Add vanilla, then add eggs one at a time and mix, scraping down sides of bowl as necessary.
With the mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough comes together.
Stir in caramel chips.
Preheat oven to 375* degrees.
Lightly spray a 10 inch cast iron skillet with nonstick cooking spray.
Add 2 – 2 1/2 cups of brownie batter to your skillet.
Add cookie dough into in the middle of the brownie batter and spread evenly, leaving about 1 inch of brownie batter around the edges of the pan this forms the “crust”. Sprinkle 1/4 cup caramel chips on top of the cookie dough. Bake for about 30-35 minutes until brownie batter is set and cookie dough is set and turns a light golden brown. Sprinkle with Sea Salt if desired.
*Do not over fill the skillet. You may have both doughs left over. Use the remaining to make a small version in a smaller skillet or bake the brownies in a small baking dish and scoop out the cookie dough for cookies.