Description
Warm, gooey, and infused with cinnamon, the Caramel Apple Skillet Cookie is a cozy fall dessert combining soft, chewy cookie dough with fresh apple slices and melty pockets of caramel. Baked in a cast-iron skillet for rustic charm and easy cleanup, this recipe captures the essence of autumn with simple pantry ingredients, making it perfect for last-minute treats or impressing guests with seasonal flavors.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 medium apple, thinly sliced (preferably Granny Smith or another crisp variety)
- 1/2 cup caramel sauce or caramel bits
- Optional: 1/2 cup chopped nuts (pecans or walnuts recommended)
Instructions
- Prepare the Dough: Cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overworking the dough.
- Add Apples and Caramel: Gently fold in the thinly sliced apples, preserving their shape for juicy bursts in the cookie. Swirl in the caramel sauce or evenly toss in caramel bits to distribute gooey sweetness throughout the dough.
- Spread in Skillet: Generously grease a cast-iron skillet with butter. Transfer the cookie dough into the skillet and spread it evenly using a spatula. If desired, sprinkle chopped nuts over the top for added crunch before baking.
- Bake: Place the skillet in a preheated oven at 350°F (175°C) and bake for 25-30 minutes, or until the edges turn golden brown while the center remains soft and slightly underbaked to maintain gooeyness.
- Cool and Serve: Allow the skillet cookie to cool for about 10 minutes so the caramel sets slightly but remains melty, making it easier to slice. Serve warm directly from the skillet for a comforting, fresh-baked experience.
Notes
- Choose crisp apples like Granny Smith to balance sweetness and maintain texture while baking.
- Do not overmix the dough to prevent making the cookie tough by developing gluten.
- Use softened, not melted, butter for the ideal dough consistency.
- A cast-iron skillet is recommended for even heat distribution and a crispy edge.
- Check the cookie early during baking to avoid overcooking and preserve the gooey center.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg