As we are gearing up for the Super Bowl, I am planning my party menu. Since everyone is going to be engrossed in both the game and the commercials, I know that I need to serve up easy foods that can be eaten with your hands. Sliders, buffalo cauliflower bites, and veggies + dip are great for dinner, but dessert can be more difficult. Layer cake, ice cream, and pie require utensils and everyone is bored of brownies.
So, this year, I decided to grab my trusty cast iron skillet and make a giant skillet cookie. But not just any skillet cookie–a Salted Caramel Skillet Cookie. This is my basic cookie dough studded with caramel and dark chocolate chips in place of the traditional semi-sweet chips. The whole concoction is pressed into a cast iron skillet and sprinkled with sea salt. The resulting dessert is sweet, salty, and big enough to feed a whole crew. Serving is versatile as well. Let it cool and cut into wedges to allow everyone to help themselves or serve it warm with vanilla ice cream and allow everyone to dive in with a spoon (breaking my no-utensils rule).
No matter how it’s eaten, this skillet cookie is a touchdown!
The basic dough has two sets of ingredients–dry and wet. For the dry ingredients, combine flour, oat bran, baking soda, and salt. Stir to combine and set aside.
Then grab your stand mixer. In the bowl of the stand mixer, cream together butter, margarine, granulated sugar, and brown sugar. Scrape down the sides and bottom of the bowl and then add in two eggs and vanilla extract. Beat to combine. Add in the dry ingredients and mix until combined.
Now it’s time to add in all the fun stuff. Toss in some dark chocolate chips and some caramel chips. Yes, caramel chips! They are super sweet, so it’s important to use the more bitter dark chocolate chips to balance them out.
Stir all the chips in and dump the dough into a cast iron skillet. No skillet? No problem! Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
Spread the dough out evenly and add some extra chips on the top and liberally sprinkle with sea salt!
Bake in a preheated 350 degree oven for 25-30 minutes until the cookie is set and golden.
Serve immediately with ice cream on top (place an oven mitt over the handle of the skillet, please!) or allow the cookie to cool before cutting into pieces.
Have a fun and safe Super Bowl weekend, everyone!
Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Wednesday for new recipes!
- 2 cups all-purpose flour
- 1 cup oat bran
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 stick margarine
- 2/3 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 11/2 teaspoons vanilla extract
- 1 cup dark chocolate chips + extra for sprinkling
- 1 cup caramel chips + extra for sprinkling
- 1 teaspoon sea salt
- In a medium-sized bowl, combine flour, oat bran, baking soda, and salt. Mix well and set aside.
- In the bowl of a stand mixer with a paddle attachment, add in the butter, margarine, brown sugar, and granulated sugar. Beat ingredients together until well combined.
- Add in eggs, one at a time, and then the vanilla extract.
- With the mixer on low, slowly add in the dry ingredients. Mix the cookie batter until just combined.
- 5. Stir in the chocolate and caramel chips. Cover the batter and place in the fridge to chill for 30-60 minutes.
- Preheat the oven to 350°F. Place cookie dough into cast iron skillet. No skillet? No problem! Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
- Smooth cookie dough into an even layer. Sprinkle over additional chips and then the sea salt.
- Bake the cookie for 25-30 minutes until set and golden. Serve immediately or at room temperature.
(1 wedge of 16-20): Calories: 355 | Fat: 20gm | Saturated fat: 10gm | Carbohydrates: 43gm | Sodium: 339mg | Fiber: 2gm | Protein: 5gm| Cholesterol: 39mg