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 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 8cookie wedges
1/2cupcoconut sugaror brown sugar
3/4cupmini semisweet chocolate chips
1/4cupprepared caramel sauce***storebought OR recipe below***
1tablespoonheavy whipping cream
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.