This Salted Caramel Cookie Skillet is made with layers of chocolate chip cookie dough, gooey caramel sauce, salty pretzels, and caramel candies! Baked until golden in color, crisp around the edges, and soft in the center, it’s a crowd-pleasing dessert that’s scrumptious on its own and even better topped with a scoop of vanilla ice cream.
Table of Contents
Ingredients You’ll Need
For this homemade salted caramel cookie skillet, we used a few shortcuts to keep the ingredient list super short and simple. Here’s what we used:
- Chocolate Chip Cookie Dough – To save time, opt for pre-made, store-bought chocolate chip cookie dough. Or, if you have the time, make a fresh batch of your favorite chocolate chip cookie dough instead!
- Pretzels – We like to use pretzel twists, but any hard pretzels you have on hand can be used.
- Caramel Sauce – Again, opt for store-bought canned caramel sauce to keep this recipe simple and quick. Or, homemade caramel sauce will taste great, too.
- Caramel Candy – Chewy caramel candies are also added to the mix. If you’ve got the time, homemade caramels are simple to make, but you definitely don’t have to go through all that effort!
How to Make the Best Salted Caramel Cookie Skillet
Not only is this caramel cookie skillet a fun dessert to feed a crowd, but it gives you all the taste and texture of freshly baked cookies with half the work! Here’s what to do:
- Prepare. To begin, preheat your oven, and grease a large oven-proof skillet.
- Form the base. Spread half the cookie dough evenly in the bottom of the prepared skillet.
- Add the toppings. Drizzle half the caramel sauce over the dough followed by half of the pretzels. Then, arrange the caramel pieces evenly over the dough.
- Layer. Spread the rest of the dough over the mixture, and top it off with the rest of the pretzels and caramel sauce.
- Bake. Place the skillet in the oven until the cookie dough is golden brown and baked through.
- Serve. Remove the skillet from the oven, and set it aside to cool before grabbing a fork and digging in!
*Note: If preferred, you can prepare this Salted Caramel Cookie Skillet in a 9×9 baking dish instead of a skillet. However, you’ll need to keep a close eye on it in the oven and adjust the baking time as needed.
Common Questions About This Salted Caramel Cookie Skillet Recipe
You’ll know your cookie skillet is done when the sides are golden brown and slightly crisp. It’s okay if the center looks a little gooey or underbaked! It will continue to cook and set as it cools.
Nope! As long as your skillet is ovenproof it will be fine.
We don’t recommend assembling this recipe ahead of time as the pretzels are likely to become soggy. However, if you have leftovers, they can be covered or transferred to an airtight container and stored at room temperature for one to two days.
With four layers of decadent flavors, this salted caramel cookie skillet is more than enough on its own. However, if you really want to go all out, try topping it off with extra ingredients like even more caramel sauce, a drizzle of chocolate, chopped nuts (almonds, walnuts, pecans), chocolate chips, a dollop of whipped cream, or vanilla ice cream!
More Cookie Skillet Desserts
- S’mores Oatmeal Cookie Skillet
- Peanut Butter Chocolate Chip Skillet Cookie
- Salted Caramel Cookie Skillet
- Oreo Skillet Cookie
Salted Caramel Cookie Skillet Recipe
- 1 batch chocolate chip cookie dough divided
- ½ cup salted caramel sauce divided
- 1 cup pretzel twists partially chopped and divided
- ½ cup caramel candies
- Optional: vanilla ice cream for serving
- Preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch skillet, and set aside.
- Add half the cookie dough to the bottom of the prepared skillet, spreading it out in an even layer.1 batch chocolate chip cookie dough
- Drizzle ½ the caramel sauce on top followed by ½ the pretzels.½ cup salted caramel sauce, 1 cup pretzel twists
- Sprinkle the caramel pieces on top, spreading them out evenly.½ cup caramel candies
- Spread the rest of the dough on top, covering the caramel and pretzels completely.
- Add the remaining caramel sauce and pretzels.
- Bake 20-25 minutes or until the dough is golden brown and crisp around the edges.
- Remove the skillet from the oven, and set it aside to cool for 10 minutes.
- Top with vanilla ice cream, if desired, and enjoy!
- Store covered at room temperature up to 2 days.Optional: vanilla ice cream for serving
Nutrition information is automatically calculated, so should only be used as an approximation.