What’s even better than a warm, fresh-out-of-the-oven Choc Chip Cookie? A super gooey LOADED Chocolate Chip Skillet Cookie swirled with lashings of caramel and marshmallow! Get your spoons ready, ’cause we’re about to dive in…
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I’m just gonna say it…I’m not the sharing type when it comes to dessert, but this ooey gooey and oh so delicious Loaded Chocolate Chip Skillet Cookie is made for sharing. Just choose your cookie buddy carefully! With it’s golden crispy edges and gooey rich centre, this is a dessert that’s going to keep everyone happy. So grab a friend, a couple of spoons and dig on in! Skip the plates and the washing up, because this is eaten straight from the skillet. It doesn’t get any better than that!
WHAT MAKES A LOADED CHOCOLATE CHIP SKILLET COOKIE SO GOOD:
- No mixer required
- Everything is mixed in just one bowl
- 5 minute prep time and just 20 minutes in the oven
- You eat it straight out of the skillet (no plates or extra dishes)
- The contrast of crispy edges and a gooey centre makes the most delicious dessert cookie
- It’s great for sharing!
HOW TO MAKE THE BEST SKILLET COOKIE
Use a good quality cast iron skillet: like this one I bought on Amazon
Start with melting the butter: then let it cool for a minute or two while you get the rest of the ingredients out.
Whisk and stir: only one bowl needed and no mixer required! Then the wet ingredients are whisked and the dry ingredients are stirred through with a spatula. Fast and easy!
Dollop and swirl: just dollop on the caramel and marshmallow, then swirl it through the cookie dough, creating gorgeous gooey, golden and chewy swirls.
Don’t over bake: this loaded chocolate chip skillet cookie needs to be gooey, so cook it for just 20 minutes. It’ll still be soft in the centre, but the heat from the skillet will continue to bake when it’s out of the oven.
Scoop and drizzle: top the warm cookie with a few scoops of vanilla ice cream, then drizzle over some extra caramel.
Dig in: sharing is recommended, but totally optional. The recipe serves 4, but who’s gonna judge if there’s just 2 of you (or one)?
CHOOSE YOUR FRIENDS AND INGREDIENTS WISELY
This Loaded Chocolate Chip Skillet Cookie is gooey and crispy in all the right places! Golden and crispy cookie edges with the gooiest rich centre. There’s always a crispy lover and definitely always a centre lover, so be careful who you choose to share your cookie with!
As for the ingredients, always choose the best you can get. Here’s a few of my top ingredient tips:
- Cornflour: a little bit added to the flour will keep this cookie soft and chewy
- Vanilla: is a big flavour player and needs to be the best quality
- Chocolate: keep choc chips for muffins -this cookie needs chunks of the best eating dark chocolate. If you wouldn’t eat it on it’s own, it doesn’t belong in your skillet cookie!
- Caramel: to keep this cookie quick and simple, I used a store-bought caramel, but you can always make my Homemade Salted Caramel and keep it in the fridge.
- Marshmallow Fluff: it swirls beautifully in the dough and stays gooey after baking. It’s harder to find in Australia, but some Coles supermarkets stock it, or it can be bought online. Mini marshmallows are a good substitute, but will set and make the cookie a little more chewy.
Loaded Chocolate Chip Skillet Cookie
Ingredients
- 115 g Unsalted butter melted and cooled slightly
- 85 g Brown sugar
- 55 g White sugar
- 1 Egg XL
- 1 tsp Vanilla extract
- ½ tsp Sea salt flakes
- ½ tsp Bi carb soda
- 150 g Flour
- ½ tsp Cornflour
- 100 g Dark Chocolate 1 block Lindt, chopped
- 3 tbsp Caramel sauce
- 3 tbsp Marshmallow fluff or substitute with a handful of mini marshmallows
- Vanilla ice cream to serve
- Extra caramel to drizzle
Instructions
- Pre heat oven to 180°C/350°F
- Rub the inside of an 8 inch/20cm cast iron skillet pan with butter and set aside
- In a mixing bowl, whisk the melted butter and sugars until combined
- Add the egg and vanilla and whisk again until well combined
- Use a spatula to stir through the flour, cornflour, bi carb soda and salt
- Stir through the chocolate pieces
- Spread the cookie dough into the skillet, using the spatula to make divots for the marshmallow and caramel
- Place dollops of marshmallow and caramel onto the dough, then fold the dough over several times to swirl the mixture through
- Place in the oven and bake for 20 mins. Don't overbake -you want the cookie to stay gooey inside (the heat from the skillet will continue to bake the cookie)
- Top with scoops of ice cream, drizzle with extra caramel and serve!
Notes
- Use the best quality eating chocolate
- Marshmallow Fluff is available at some Coles supermarkets in Australia, or you can buy it online. It's great in this cookie, as it swirls and stays soft when baked. If you can't find it, using mini marshmallows will also work -the cookie will be a little chewier
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