Salted Caramel Apple Skillet Cookie

Cast-iron skillet cookies became a beloved American dessert for their crisp edges and soft centers. This fall twist folds sautéed apples into the dough, then crowns it with caramel sauce and flaky sea salt.

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 4g protein
• 58g carbs
• 20g fat

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Ingredients

• 2 medium crisp apples (Honeycrisp or Granny Smith)
• 10 tbsp unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 3/4 tsp kosher salt
• 1/3 cup store-bought soft caramel sauce
• 1/2 tsp flaky sea salt
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 350°F. Peel, core, and dice the apples into half-inch pieces.
2. 2Melt butter in a 10-inch cast-iron skillet over medium heat; add the apples and cook 5 to 7 minutes, stirring, until they soften and start to caramelize at the edges. Scrape the apples onto a plate and wipe the skillet clean.
3. 3In a large bowl cream the remaining softened butter with both sugars until light and fluffy, about 2 minutes. Beat in the egg and vanilla until fully combined.
4. 4Whisk together the flour, baking soda, cinnamon, and kosher salt, then fold the dry mixture into the butter mixture just until no flour streaks remain; the dough will be thick.
5. 5Fold the cooled sautéed apples into the dough. Press the dough evenly into the same skillet, smoothing the top.
6. 6Bake 22 to 26 minutes until the edges are deep golden and the center is just set with a soft, gooey look.
7. 7Warm the caramel sauce briefly, then drizzle it generously over the hot cookie and finish with flaky sea salt.
8. 8Cool 10 minutes so the cookie firms enough to slice into wedges; serve warm with a scoop of vanilla ice cream melting over each portion.