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Crispy Giant Brown Butter Salted Caramel Skillet Cookie Recipe with Ice Cream

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A giant skillet cookie featuring crispy edges and a chewy center with pockets of salted caramel, topped with melting vanilla ice cream. This quick and easy dessert combines browned butter’s nutty flavor with luscious salted caramel for a comforting treat.

Ingredients

Scale
  • 6 tablespoons (90g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons (135g) all-purpose flour (or almond flour for gluten-free option)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt plus a pinch for sprinkling on top
  • 3/4 cup (135g) chocolate chips, semi-sweet or mix of milk and dark
  • 1/2 cup (120ml) salted caramel sauce, homemade or store-bought
  • Vanilla ice cream, for serving

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt the unsalted butter. Stir continuously as it foams and turns golden brown with a nutty aroma. Remove from heat and let cool for about 5 minutes.
  2. Mix wet ingredients: In a medium bowl, combine the browned butter with both sugars. Stir until smooth and glossy. Beat in the egg and vanilla extract until fully incorporated.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Form the dough: Gradually add the dry ingredients to the wet, folding gently with a spatula. Avoid overmixing. Fold in the chocolate chips, reserving a handful for topping.
  5. Preheat the skillet and assemble: Preheat oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet. Press the dough evenly into the skillet. Drizzle salted caramel sauce over the top in dollops and swirl gently with a knife or skewer. Sprinkle remaining chocolate chips and a pinch of flaky sea salt on top.
  6. Bake: Place skillet in oven and bake for 18-22 minutes until edges are golden and crispy and center is set but still soft. Start checking at 18 minutes to avoid overbaking.
  7. Cool and serve: Let the skillet cookie cool for about 5 minutes to firm up slightly. Serve topped with scoops of vanilla ice cream.

Notes

If caramel bubbles too aggressively during baking, tent the skillet loosely with foil to prevent burning. Avoid overmixing dough to keep cookie tender. Dough can be prepared ahead and refrigerated for up to 24 hours; bring to room temperature before baking. For dairy-free version, substitute butter with coconut oil and use dairy-free ice cream and caramel. Press dough evenly in skillet for uniform baking.

Nutrition

Keywords: skillet cookie, brown butter, salted caramel, chocolate chip cookie, dessert, easy cookie recipe, cast iron skillet dessert, gooey cookie, crispy edges

Find it online: https://magnetmeal.com/crispy-giant-brown-butter-salted-caramel-skillet-cookie-recipe-with-ice-cream/