Caramel Chocolate Chip Skillet Cookie Recipes

Steps:

• In a small saucepan, combine sugar, salt, and the water. Cook over medium heat until sugar is a medium amber color (use strips of paper to test: the paler color is undercooked; the amber hue is just right), about 7 minutes; wash sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat.
• Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla.

Steps:

• Preheat oven to 350ºF. Press Pillsbury cookie dough into the bottom of a 10-inch deep skillet. Bake for 18-22 minutes or until top layer is light golden brown and cookie has set in the center. Remove from oven, allow to cool for 20-30 minutes.
• Prepare the caramel layer by melting caramel candies and heavy cream together in a medium pot, stirring constantly. Drizzle over cookie layer in the skillet. Place in fridge and allow to cool and set completely, for about 1 hour.
• In a large bowl or stand mixer, beat cookie-dough ingredients together until smooth. Mixture should be thick, but spreadable. Spread on top of cooled caramel layer.
• In a large microwave-safe bowl, microwave chocolate chips, peanut butter, and heavy cream together for 60 seconds. Whisk and return to microwave if needed. Microwave in 30 second bursts just until smooth. Spread glaze over cookie-dough layer. Place skillet in fridge and allow to cool completely before slicing and serving, about 30-45 minutes.
• If the cookie has been stored in the fridge for longer than 1 hour, remove it from the fridge and let sit at room temperature for 30 minutes before slicing and serving.

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

Steps:

• Preheat oven to 325°F (160°C).
• Press ⅔ of the cookie dough into the bottom and up the sides of a small skillet or a small cake pan.
• Place the chocolate chunks in the middle of the cookie dough, then place the other flattened ⅓ of the cookie dough on top.
• Crimp the edges of the dough together to seal in the chocolate.
• Bake for 35-40 minutes.
• Serve warm with ice cream and caramel sauce.
• Enjoy!