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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!
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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

  • 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!

Notes

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