The Super Bowl calls for as much cheese (preferably melted), chips and carbs as one can handle. This skillet cookie is basically the dessert equivalent.
It is chock-full of chocolate chips, crushed pretzels and for an added treat, caramel globe through the middle. You can have this from idea to table in less than an hour, which is perfect for an impromptu gathering of sports or The Bachelor.
I have an 8 inch skillet and it took me about 30-35 minutes to bake this, but if your skillet is larger it will take less time. My advice is to start checking around the 20-25 minute point and go from there. I prefer my skillet cookie a bit underbaked so take that into consideration as well.
- 1 cup salted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- Package of semi-sweet chocolate chips
- 1 cup slightly crushed pretzels
- 1/4 cup caramel sauce (I used Bonne Maman)
Preheat oven to 350F and grease an oven safe skillet.
Mix butter with the paddle attachment of a stand mixer until smooth. Add brown sugar and white sugar and mix until incorporated and fluffy, 2 minutes.
Add eggs and vanilla and beat until light and fluffy, almost mousse-like, about 2 minutes. Add flour, baking soda and salt in two parts, mixing thoroughly between each.
Mix in chocolate chips and pretzel pieces.
Press half the dough into the skillet and drop caramel sauce in blobs all over the dough. Don’t worry about perfect symmetry, just imagine the surprise of biting into a glorious blob of caramel, like below.
Press remaining dough on top of caramel covered dough.
Bake for ~30 minutes (see note above), until edges are browned and centre is just about set. Allow to cool for 10-15 minutes. Serve warm (with ice cream!).