Caramel Peanut Butter Cup Skillet Cookie
This ooey, gooey PB Cup & Caramel Chocolate Chip Skillet Cookie was made for sharing, but we won't tell if you don't share.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
- 1 cup of unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 tbsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup semi-sweet chocolate chips
- 8 oz of your favorite peanut butter cups chopped
- 1/4 cup of your favorite jarred caramel sauce
Preheat your oven to 350 degrees. Make sure your 12 inch cast iron skillet is well greased.
In large mixing bowl, combine the butter and the white and brown sugars. Cream together until light and fluffy. Add in the eggs and vanilla. Beat until well combined.
In a separate mixing bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low. Fold in the chocolate chips and chopped peanut butter cups. Swirl in the caramel sauce- do not over mix the caramel into the cookie dough though.
Press the cookie dough into the prepared skillet. Bake for 25-30 minutes or until the edges are crisp and the cookie is golden brown.
Let cool to warm. Serve topped with a scoop of vanilla ice cream and a little more caramel sauce, if desired.
Calories: 861kcal | Carbohydrates: 114g | Protein: 10g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 105mg | Sodium: 603mg | Potassium: 331mg | Fiber: 3g | Sugar: 73g | Vitamin A: 800IU | Calcium: 81mg | Iron: 4mg