Loaded Chocolate Chip Skillet Cookie
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!
Servings: 4
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