Salted Caramel Skillet Cookie

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 10 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 20 Caramel squares
  • 1 Chocolate candy bar
  • 1 tsp Cornstarch
  • 1/2 cup Granulated sugar
  • 2 tsp Sea salt, coarse
  • 1 cup Semi-sweet chocolate chips
  • 1/2 tsp Table salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 2 tbsp Milk

Found on the36thavenue.com

Description

Ingredients

• 1 cup butter - room temperature
• ½ cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 tbsp milk
• 21/2 cups all-purpose flour (spooned & leveled- not scooped)
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ teaspoon table salt
• 1 cup semi-sweet chocolate chips
• 20 caramel squares
• 1 chocolate candy bar - broken in pieces
• 2 tsp coarse sea salt

Directions

• Preheat oven to 325°F
• Lightly grease oven-safe, 10 cast iron skillet (you must use an oven safe skillet)
• In mixer bowl with paddle attachment, beat the butter smooth and creamy
• Add granulated sugar & brown sugar and beat on medium-high until light & fluffy
• Beat in eggs, vanilla & milk on high speed until well mixed
• Scrape down the sides and bottom of the bowl as needed if not using a scraper paddle attachment
• Add flour, cornstarch, baking soda and table salt on low speed until combined
• Add the chocolate chips & mix on low
• Transfer ½ the cookie dough into prepared skillet & press down into an even layer
• Add ½ the chocolate bar, caramel pieces & sea salt
• Top with remaining dough, pressing down again & then with remaining chocolate candy bar, caramel & salt
• Bake for 27-30 minutes or until browned on the sides and lightly brown on top
• If you like it a little more cooked through, bake for 35-40 minutes.
• Allow the cookie to cool slightly in the pan on a wire rack before serving