Caramel Skillet Cookie!

This giant cookie is best served warm however if you don’t finish it all it will last up to 3 days in the fridge!:) The cooking time includes the cooling time for this cookie!:)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 180C/160C Fan and lightly grease your skillet. My skillet is 23cm in diameter!

Step 2

Whisk together the Plain Flour, Bicarbonate of Soda, Salt and Cornflour together in a bowl and leave to the side for now.

Step 3

Melt the Unsalted Butter till liquid, and add to a bowl. Add in the Light Brown Sugar and Granulated Sugar and whisk the mixture together for two minutes by an electric whisk, 3 minutes by hand.

Step 4

Add in the Egg and Vanilla and whisk again till they're combined in.

Step 5

Add in the mixed together Dry Ingredients and mix until a really thick cookie dough is formed.

Step 6

Add in the chocolate chips and beat in again.

Step 7

Spread half of the cookie dough onto the bottom of the skillet.

Step 8

Dollop/Spread the caramel over the top of the cookie.

Step 9

Add the second half of the cookie on top - I found it easiest to spoon small spoonfuls on top, as the caramel will make it hard to spread.

Step 10

Bake the Caramel Skillet Cookie in the oven for 20-25 minutes. It will still wobble somewhat, but you don't want it to be liquid.

Step 11

Once baked, leave to cool for 10-20 minutes at least so you don't burn your mouth, and then serve!