Brown Butter Chocolate-Caramel Skillet Cookie

Brown Butter Chocolate-Caramel Skillet Cookie

Brown Butter Chocolate-Caramel Skillet Cookie

By Rebecca Firth



Good morning loves. I hope this finds you well, rested and happy. If not, I hope we’re working on it with some tea…maybe morning stretches or binge-watching your favorite shows. It all works. You’ll get there.

I want you to think about this: melty ice cream and glossy pools of chocolate encased in a giant, chewy, slightly undercooked chocolate chip cookie. Did I mention the brown butter situation? It’s the stuff of dreams, really.

In case you’re new to the skillet cookie scene (like I was…what took me so long?), let me lay out some of the advantages of this most baller of desserts. First, and frankly, it’s basically a cookie recipe that’s made giant. No special formulas or additives. I picked my brown butter chocolate chip cookie because I thought maybe it was feeling left out with all of my olive oil cookie fawning. Second, it’s sooo much easier than making cookies because you shove everything into the skillet and bake once. None of this set-the-timer-for-11-minutes-let-the-cookies-cool-and-transfer-to-a-cooling-rack shit. I like that.

This first half of the year has been filled with lots of highs, some lows, some really excellent tv viewing, exciting changes and uncertainty. We put one foot in front of the other, believe in ourselves and hope for the best. We’ve got this. We know we can weather the storms. And cookies help. We know this much to be true.

Before We Get Started:

Bring Dessert. This is what you bring the next time someone wants you to bring dessert. The skillet cookie comes together quickly (lightening speed), bakes just a hair longer than a single sheet of cookies and looks pretty dazzling and seductive in that there cast iron skillet if I do say so myself.

Skillet Size. The bake time recommended is perfect for a 10-inch cast iron skillet. If you use another vessel of a different size, you’ll need to adjust the bake time up or down accordingly.

Browning Butter. Browning butter in a cast iron is dicey. I always urge you to brown your butter in a light-colored pan, especially if browning butter is new to your cooking repertoire. You need to see the milk solids turning into golden magic on the bottom of the pan and cast iron makes this process more intuitive than visual. However, if you’re feeling ballsy or browning butter is old hat, then brown your butter in the skillet that you’re baking the cookie in. End of story. As always, stand watch while your butter browns and give it your upmost attention. You can do it.

Caramel Sauce. I went for bottled because I couldn’t be bothered. If you’re a purist (I respect you deeply), you can try this sauce here. Make sure you have extra on-hand to drizzle over the top or on a loved one if you’re feeling it.

Cook Time. I undercook this cookie. Non-negotiable in my house. I like things ooey, gooey. If you like your cookies a little firmer with a little more crunch, then feel free to go a few extra minutes but nothing more. She’ll cook + firm up a bit whilst sitting on the counter cooling. Have faith.

Waiting to Serve. I hate doing this to you, but you’re going to have to wait 45 minutes (minimum!) to cut into this baby. You’ll serve her warm, but if she doesn’t have time to cool down, she’ll be a hot mess when you try to cut into her.

Ice Cream. It’s not even optional to eat this without vanilla ice cream. End of story.

Let’s get our bake on…

Brown Butter Chocolate-Caramel Skillet Cookie


  • 1 ¼ cup brown sugar (dark or light)
  • 1/3 cup sunflower seed oil, or other neutral oil
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon real vanilla extract
  • 1 1/2 cups bread flour
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 1/2 cups dark chocolate, chopped (feel free to sub in milk chocolate or semi-sweet)
  • 2/3 cup caramel sauce
Read the whole recipe on DisplacedHousewife