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!

Flourless Caramel Chocolate Chip Skillet Cookie

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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 cookie wedges

Ingredients

  • 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

Instructions

  1. Make the skillet cookie: Preheat oven to 350F. Lightly grease a 12-in skillet. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle homemade caramel over slightly-cooled skillet cookie. Let caramel set 5 minutes, then slice cookie into 8 wedges. Enjoy!

Recipe Notes

Store skillet cookie in an airtight container at room temperature up to 3 days.