Caramel Stuffed Skillet Chocolate Chip Cookie

Recipe by: Catherine Pla

Makes one 9-inch cookie

Caramel Stuffed Skillet Chocolate Chip Cookie

This is a quick and easy crowd-pleaser.

• 2 c all-purpose flour

• 1⁄2 t baking soda

• 1⁄2 t baking powder

• 1⁄2 t kosher salt

• 2 sticks unsalted butter, cubed, at room temperature

• 1 c light brown sugar

• 1⁄2 c granulated sugar

• 2 eggs

• 2 t vanilla extract

• 2 c bittersweet or semisweet chocolate chips

• 8 oz caramels, such as Kraft

• Flaky sea salt

Preheat oven to 300 degrees.

Combine flour, baking soda, baking powder, and salt in a medium bowl and stir to combine. Set aside.

Using a stand mixer with the paddle attachment, cream butter and sugars together until light, but not fluffy, about 2 minutes. Don’t over mix. Add eggs one at a time, and vanilla, beating well between additions and scraping down the sides of the bowl as needed. Reduce speed to low and add dry ingredients. Mix lightly until just combined. Add chocolate and incorporate, mixing a little as possible.

Unwrap the caramels and melt in a microwave on medium power for one minute, stir, and repeat until smooth.

Press half of the cookie dough into a 9” cast iron skillet. Spread the caramel over the dough leaving a 1⁄2” gap all the way around at the edge of the dough. Press the other half of the dough over the top and seal the edges with your fingers.

Bake for 25-30 minutes until the edges are set but the middle is still soft. Allow to cool completely. Serve with vanilla ice cream.