Skip to Content

Caramel Chocolate Chip Skillet Cookie

  • Save Recipe
  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Layer upon layer of sweet goodness, baked so easily in one skillet.
Updated Apr 22, 2021
  • Save
  • Share
  • Keep Screen On


Cookie Base Layer:

  • 1 roll (30 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough

Caramel Layer:

  • 7 ounces soft caramel candies
  • 2 tablespoons heavy cream

Soft Cookie Dough Layer:

  • 8 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 4 cups powdered sugar
  • 1 tablespoon vanilla
  • 1/2 cup mini semisweet chocolate chips

Chocolate Glaze:

  • 3/4 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 4-5 tablespoons heavy cream


  • 1
    Preheat oven to 350°F. 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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

Expert Tips

  • tip 1
    Top it! Serve with ice cream and caramel sauce, if desired.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Not only is this giant layered cookie sooo sweet, it's amazing because it's baked in a skillet!

    Ever since I saw fellow blogger Sophistimom make a cookie in a skillet, I’ve been plum hooked. A giant pan of cookie ... are you kidding me? That is the stuff of dreams and bucket lists and such. Heaven!

    So, when the idea struck to combine skillet cookies with these awesome Billionaire Bars by Tablespoon blogger Half Baked Harvest, I knew this was more than inspiration. This was destiny.

    It all starts with Pillsbury cookie dough. Can we just stop right now and thank the cookie-dough gods for this stuff? Premade cookie dough, no mess, totally delicious. THANK YOU for that in my life.

    The dough gets pressed into an oven-safe skillet (cast iron or all metal).

    Bake it all until golden brown.

    I popped mine into the freezer at this point, to quickly cool it down a bit.

    Now a quick mix of creamy caramel. The secret is to start with caramel candies and add just a smidgen of cream. This makes it all sorts of creamier. Which is to say ... amazinger.

    Drizzle the caramel on top of the cookie, which can still be a little bit warm at this point.

    Then, pop it all into the freezer and leave it there until the caramel is good and set.

    Now, you’re going to need a stand mixer to create this eggless cookie dough, which will stay soft and smushy and completely delish. It’s basically cookie dough-flavored frosting, so there's no raw eggs or flour. Rich with sugar and vanilla and the wings of angels.

    Spread the cookie dough frosting on top of the caramel layer. Pop in the freezer for a moment while you prepare the final layer…

    Peanut butter ganache!! Yes. This is happening. Peanut. Butter. Ganache.

    Spread it on top of the final layer, then fridge it all for at least two hours.

    If you leave your cookie in the fridge for longer than a couple hours, you’ll want to take it out of the fridge an hour before serving. Just to bring it to roomish temperature and such.

    Now, the best part ... slice and serve.

    And, if you’re feeling totally over the top (because at this point, what’s another layer or two of sugar) ... ice cream it up, baby. Drizzle with bourbon chocolate sauce. Grab a spoon, and prepare for the Cookie Rapture.

    It’s totally a thing. Lucky us.

    Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!
© 2024 ®/TM General Mills All Rights Reserved