Salted Caramel Skillet Cookie

The perfect mix of sweet & salty.

This Salted Caramel Skillet Cookie is the perfect treat to whip up for a cozy night in. It's quick, easy, and painless--you can't mess this up, we promise. 

Filled with tons of chocolate, crunchy bits of pretzels, and the rich, buttery flavor of salted caramel--thanks to our Amoretti® Natural Salted Caramel Artisan Flavor -- this flavor combo creates one incredible cookie. 

For the ultimate flavor experience, serve warm and top with ice cream and caramel drizzle.

Enjoy!

Ingredients

• 1 1/4 cups unsalted butter, melted
• 1 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 egg + 1 egg yolk, room temperature
• 2 teaspoons of Amoretti® Madagascar Bourbon Vanilla Water Soluble Extract (2X)
  2 tablespoons Amoretti® Natural Salted Caramel Artisan Flavor
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt + more for sprinkling
• 2-3 cups semi sweet chocolate chunks (for extra chocolate-y goodness, use 3 cups) 
• 1/2 cup of mini pretzels

Directions

1. Preheat the oven to 350°F and generously grease a 10 inch cast iron skillet with butter. Set aside.
2. In a large mixing bowl combine the melted butter, brown sugar, and white sugar. Beat until mixed together. Add in the eggs, egg yolk, and Amoretti® Madagascar Bourbon Vanilla Water Soluble Extract (2X) & Amoretti® Natural Salted Caramel Artisan Flavor. Mix well.
3. In separate bowl mix together the flour, salt, baking powder and baking soda. Add half the dry ingredients into the wet. Mix until combined.
4. Add in the remaining flour a little bit at a time. Fold in the chocolate then add the crushed pretzels. Do not over mix.
5. Transfer the cookie dough to the prepared skillet and level the batter.
6. Bake at 350°F for 40 minutes or until the edges are just golden brown and the center has puffed up but is still very gooey in the middle.
7. Allow to cool for at least fifteen minutes before serving with vanilla ice cream and caramel drizzle. This is best served warm.