Cast-Iron Caramel Apple Skillet Cookie

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 445 cal
• 5g protein
• 58g carbs
• 23g fat
• 3g fiber

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Ingredients

• 1 large Honeycrisp or Gala apple
• 10 tbsp unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1.25 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/2 cup semi-sweet chocolate chips
• 8 pieces store-bought soft caramels
• for finishing flaky sea salt
• for serving vanilla ice cream

Instructions

1. 1Heat oven to 350°F. Place a 10-inch cast-iron skillet on the stovetop over medium heat.
2. 2Add the butter and cook, swirling often, until it turns amber and smells deeply nutty, 3 to 4 minutes; pour into a mixing bowl to cool 5 minutes, reserving the skillet (do not wipe).
3. 3Dice the apple into 1/3-inch pieces. Return the skillet to medium heat and sauté the apple in the residual butter film until just tender and lightly caramelized, about 4 minutes; remove to a plate.
4. 4Whisk brown sugar and granulated sugar into the browned butter until smooth. Beat in the egg and vanilla until glossy.
5. 5Stir together flour, baking soda, cinnamon, and salt; fold the dry ingredients into the butter mixture just until combined. Fold in chocolate chips and the sautéed apple.
6. 6Press the dough evenly into the same skillet. Nestle unwrapped caramel pieces across the top, pressing them halfway in.
7. 7Bake until the edges are deep golden and set while the center still looks slightly soft, 18 to 22 minutes. The residual heat will finish the middle.
8. 8Cool in the skillet 10 minutes, then sprinkle with flaky sea salt. Slice into wedges and serve warm with ice cream so the caramels stay gooey.