Skip the flour AND the hassle of rolling out cookie dough when you make this extra-chewy giant chocolate chip cookie with plenty of gooey caramel on top!
I like to think I have a wild side when it comes to cookies. Obviously cookies are a GINORMOUS part of life, so why shouldn’t we let the wild out of them occasionally?
…If it were up to me, I’d say wild cookies ALL the time, but maybe that’s just me…
But really. Monday totally calls for wild-side cookies, especially when certain unsaid people are buried in homework, scrambling to finish up due projects, and buried in PACKING because omg-I-leave-for-Florida for over two weeks at the end of THIS week!
Oops. I guess I just gave it away that that’s me. So hit me with all your cookies, please?? Thanks.
So. The other day one of those random cookie brainstorms hit me. We all get those right? Great, I’m not some weird cookie-psychotic person or anything.
The brainstorm hit me outta NOWHERE and it went somewhat like this: Flourless cookie dough from THIS. Baked into one huge cookie in the skillet. With chocolate. And caramel. And SQUEAL!
In that exact caveman-lingo. My formulating-a-cookie-plan brain, for ya. 😉
I was seriously so excited about these prospective wild cookie plans, I must have chattered to my mom for about 10 minutes straight about how life-changing said skillet cookie was going to be.
My mom, naturally, ALWAYS encourages the cookie-baking creative process, so she pretty much immediately gave me her full approval to put these cookie plans into motion.
Cookie mad science ensued shortly thereafter…
Above statement was repeated a total of 3 times in the space of two days. Shall we say the skillet just emptied itself of all cookie contents? Let’s run with that.
Okay, so the way I see it, basically this skillet cookie is just a win-win ALL around kinda deal. The dough is seriously so simple it practically makes itself (with ‘nary a speck of flour in sight!) There’s no fussing around with rolling cookie dough into balls, since the dough gets pressed straight into the skillet.
Bake-time is seriously mind-boggling speedy too! Anywhere from 14-15 minutes is all the time it will take for the edges of the skillet cookie to just start to turn golden. Meanwhile…the inside is all chewy and gooey. ♥
Speaking of gooey…CARAMEL. I included my simple 5-minute caramel along with the cookie recipe, but you can totally use pre-made caramel sauce as well.
Just make sure you have LOTS of it. Because goin’ all light on the caramel is just not gonna work for a wild-side skillet cookie.
Drizzle ’til drooling induces…
And that’s all she wrote. ♥
Oh, smartest thing EVER, I’ve gotta tell you quick: I made this skillet cookie a few weeks ago when my grandparents were visiting. My grandpa was walking through the kitchen as I was drizzling the caramel on top, and he was like, Looks good, Sarah! But where are everybody else’s giant cookies?
Grandpa got an extra-big slice for that stroke of genius. 😉
I mean, the way I look at, this skillet cookie could TOTALLY be called personal-sized. For any average cookie crazy-person.
It’s time to get your cookie game-face on. —>
Flourless Caramel Chocolate Chip Skillet Cookie
- SKILLET COOKIE:
- 1/2 cup coconut sugar or brown sugar
- 1 large egg
- 1 cup cashew butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini semisweet chocolate chips
- 1/4 cup prepared caramel sauce ***storebought OR recipe below***
- CARAMEL SAUCE:
- 3 tablespoons butter
- 3 tablespoons agave nectar
- 1 tablespoon heavy whipping cream
- 1/4 teaspoon salt
Make the skillet cookie: Preheat oven to 350F. Lightly grease a 12-in skillet. Set aside.
In a large bowl, beat sugar, egg, cashew butter, vanilla, baking soda, and salt until a smooth (slightly sticky) dough forms. Stir in chocolate chips.
Evenly press dough into prepared skillet and sprinkle additional chocolate chips on top if desired. Bake skillet cookie at 350F 14-15 minutes or until edges just start to turn golden. Set aside to cool on a wire cooling rack, while you prepare caramel. OR, allow cookie to cool 10 minutes, then drizzle with storebought caramel.
Prepare the homemade caramel if using: Place butter and agave in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally until caramel is a deep-golden color. Remove from heat and stir in cream and salt until caramel is drizzling consistency.
Drizzle homemade caramel over slightly-cooled skillet cookie. Let caramel set 5 minutes, then slice cookie into 8 wedges. Enjoy!
Store skillet cookie in an airtight container at room temperature up to 3 days.
If you make this recipe, be sure to tag your photo #wholeandheavenlyoven on Instagram. And follow me so we can be friends! ♥