Main image of Chocolate Chip Caramel Skillet Cookie

View on phone

Chocolate Chip Caramel Skillet Cookie

40 min

Dessert

10 ingredients or less
Share this giant cookie with your favourite people. Give everyone a spoon and just dig in. This sticky, sweet, gooey treat has a crunchy, crisp cookie outside, but a super moist, fluffy and cake-like middle. Topped with a cold, creamy vegan ice cream or whipped topping makes this indulgent dessert just dreamy.

Servings

Total

40 min

Prep

10 min

Cook

30 min

Contains

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Caramel sauce

  • ½ cup (112 g)
    granulated sugar
  • ¼ cup (60 mL)
    water
  • ½ cup (120 mL)
    coconut cream†

Cookie

Serves well with

  • vegan ice cream

Directions

  1. Add the sugar and water to a saucepan on medium-high heat. Bring to a gentle boil and stir so the sugar dissolves.
  2. Then add the coconut cream. Continue to stir until the mixture starts to thicken slightly, about 8 minutes. Then remove it from the heat; it will continue to thicken as it cools.
  3. Add the flaxseeds and water to a large bowl. Mix and let sit for 5 minutes to gel.
  4. Preheat the oven to 350°F (180°C). To the flaxseed mixture, add the margarine, sugars, and vanilla, and mash together using a fork.
  5. Add in the flour, baking powder, salt, and chocolate chips, and mix until just combined. Careful not to overmix.
  6. Use some softened butter to grease a 10-inch (26 cm) cast iron skillet and spread ½ of the cookie batter on the bottom.
  7. Cover with ¼ cup the caramel sauce, then dollop the remaining dough over the caramel and smooth out. Top with some more chocolate chips for decoration if desired.
  8. Bake in the centre rack of the preheated oven for 30 - 35 minutes, or until the top is golden.
  9. Best served warm from the oven. Drizzle over some more caramel, top with ice cream, and enjoy!

Notes

  • †Coconut cream is the thicker part scooped out from the top of 2 - 3 cans of full-fat coconut milk (of at least 18% fat) that have been refrigerated overnight. The amount of coconut fat separation can vary vastly from brand to brand. If there isn’t much coconut fat in your can, consider trying again with a different brand.

Storage

  • Best enjoyed fresh out of the oven.
  • Store leftovers in an airtight container for up to 3 days.
Print

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

Show nutrition info  

Watch it step-by-step!

More for the eyes

image of image of image of image of image of image of

Suggested recipes

Discussion & Rating

Rate this post

Natalie - May 4, 2023, 7:33 p.m.

Absolutely heavenly! I made this for a game night with friends and we polished it off. My only note has nothing to do with the recipe but just a warning for others on the coconut cream, I didn’t have time to put mine in the fridge so the caramel sauce took FOREVER! That’s because I had too much coconut milk to cream ratio, this would be fixed by chilling it so the milk and cream separate properly. Also the Trader Joe’s brand coconut cream is not my favorite. Love love love this recipe and I plan to make it at the next get together! (And to honor it with better coconut cream!)

PUL Team - May 4, 2023, 11:32 p.m.

Hey Natalie, thanks so much for taking the time to share your experience with it! Happy baking 😊

Reply
Beata - April 8, 2023, 5:20 p.m.

I'm so in love with this recipe! And the caramel sauce is incredible!

Reply
Leanna - March 12, 2023, 10:18 a.m.

I make this everytime my family comes to visit from out of town and we absolutely love it! It's become a cozy little tradition, we look forward to it so much!

Reply
Abriel - Feb. 27, 2023, 11:32 p.m.

Hi there,
I’ve been confused about what to use to grease baking pans. The Crisco of my childhood seems so unhealthy. I tried using olive oil but it didn’t keep baked goods from sticking to the pan. Now that I’m vegan, butter and of course lard is out. What do you use?

PUL Team - Feb. 28, 2023, 7:23 a.m.

Hey Abriel, great Q! We just used some softened vegan butter, but vegetable oil would work too. Just use a silicone pastry brush to spread out the oil evenly on the pan 🙂

Reply
Jessica - Nov. 29, 2022, 9:51 p.m.

Hi Sadia! I’ve been looking for a recipe to use a bag of stale pretzels in 🫣 This recipe looks so good. Do you think I can incorporate them? If so what would you recommend?

PUL Team - Nov. 29, 2022, 10:30 p.m.

Ooo interesting idea, Jessica! We haven't tested it out but imagine it could work well. Crumbling broken pieces of the pretzels on top of the cookie dough may be easiest.

Reheating stale pretzels on their own in the oven for a few minutes can do wonders, so perhaps toasting them to add in our Pretzel Stuffed Dates is another idea pickuplimes.com/recipe/pretze…. Do let us know how it goes if you experiment with either 😃

Jessica - Nov. 30, 2022, 10:35 p.m.

Oh! I haven’t even seen that recipe! Thank you ☺️

Reply
Issy - Sept. 25, 2022, 8:40 p.m.

Hi there! The texture of the skillet cookie from the video looks much different than in the photos. Did you do something differently to the one in the photos to give the top that lovely texture? I plan to make this one for guests and I'd like to make it look as fantastic as it tastes 😊

PUL Team - Sept. 26, 2022, 6:21 a.m.

Hey there, Issy, good eye! We had just gotten a new oven when we filmed the video for this, and I didn't realize it was set to a default temperature of 200C (when we should have cooked it at 180C). I suspect this higher temp caused the cookie to rise more quickly and appear more cake-like. The taste was still delicious, but indeed the texture was different. If you follow the directions in the recipe as written, your skillet cookie should resemble the photos more than the video. We also have it on our agenda to re-make and update the photos soon, so stay tuned for that too 😊

Reply
Theo - Sept. 12, 2022, 8:45 p.m.

Oh waauww this was incredible! What a treat!! The caramel was *chef's kiss* perfection.

PUL Team - Sept. 14, 2022, 6:54 p.m.

So happy to hear, Theo, thank you!

Reply
Michelle - Dec. 27, 2021, 9:54 p.m.

Hi! Should the margarine be unsalted? I can only find margarine with 0,9-1,2% salt where I live. Thank you in advance!

PUL Team - Dec. 28, 2021, 6:14 p.m.

Hi Michelle! We prefer unsalted to give us a bit more control over the salt in the dish, although salted will do. If your margarine is already salted, you could consider omitting the salt in the recipe 🙂

Reply
Tiffany - Dec. 11, 2021, 7:16 p.m.

Hello ! I'm really enjoying your recipes, I've tried several and it was always delicious, especially the cinnamon rolls : ) I'd like to make this one, but I don't have an oven-safe cast iron skillet... Can I cook it in a regular baking dish ? Thank you for all you do !

PUL Team - Dec. 14, 2021, 3:19 a.m.

Hi there, Tiffany, thanks for the super kind words and lovely question! It means so much. We enjoy the circular shape and crispy outer layer the cast-iron skillet gives. Feel free to use an alternative oven-safe dish if desired though 🙂

Reply
Ayesha Ansar - Aug. 13, 2021, 8:06 p.m.

Could I make this with vegetable oil instead? Don't have easy access to vegan margarine :(

PUL Team - Aug. 14, 2021, 5:34 p.m.

Hey Ayesha, great question! We haven't tried it, so can't say for 100% certain that it will work. It may still taste alright, but the texture will likely change from more soft and cake-like to more dense and fudge-like, and perhaps a bit oily. If you try it out and have access to coconut oil, I suspect it might work a bit better than vegetable oil. Let us know how it goes if you give it a go! 🍪😊

Reply
Jeralyn - July 24, 2021, 6:15 p.m.

This has become my go-to dessert! Served warm it’s gooey, but we also store it in the fridge for a cool, chewy treat! My husband even asked for this as his birthday cake! Superb!

PUL Team - July 25, 2021, 11:31 p.m.

We're so thrilled you're enjoying the cookie, Jeralyn, thank you!

Reply
Scott - April 1, 2021, 6:18 p.m.

Can you cook this over a fire while out camping? How long?

PUL Team - April 3, 2021, 1:24 a.m.

Hey Scott! We can't say for certain as we haven't tested this out. It may depend on how high above the fire the skillet rests and how big the fire is. Perhaps keeping an eye on it if trying to make the cookie when camping would be your best bet. If you do end up testing it out, let us know how it goes!

Scott - April 3, 2021, 5:29 p.m.

Will do. I made it at home... it is delicious! I will take all the ingredients with us to make it and try it out camping!

Reply
Bomi Yi - March 22, 2021, 9:19 a.m.

Thanks for the recipe! How can we use the rest 280ml of the coconut cream of a can?

PUL Team - April 2, 2021, 1:27 a.m.

That's a wonderful question, Bomi Yi! If you're interested in making a meal, a curry or perhaps our Aloo Matar recipe may be a good one. You could also enjoy some creamy homemade drinks, such as our Cinnamon Coconut Cream Latte 😍

Another option may be scooping out the slightly thicker part off the top of a can of coconut milk, and using the remaining thinner coconut milk in other recipes!

Reply