Name: Chocolate Caramel Skillet Cookie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 210 g pata (butter, cut in to cubes); ⅓ C (50 g) nati pēkani (pecan nuts); 2 tbsp marahihi māpere (maple syrup); 1 tsp hinamona (cinnamon); ½ tsp tote (salt, fine); ¾ C (150 g) huka hāura (brown sugar); ⅓ C (65 g) huka one (caster sugar); 2 tsp (10 ml) wanira (vanilla); 2 C (300 g) puehu parāoa noa (plain flour); 2 hēki iti (small eggs, size 6); ½ tsp pēkana paura (baking powder); ¼ tsp pēkana houra (baking soda); 200 g tiakarete parauri (dark chocolate). Use whatever mix of chocolate you want - this is a guide.; 7 - 8 (100 - 140 g) chocolate covered salted caramels

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Close your eyes and imagine this Giant Chocolate Chunk and Caramel Skillet Cookie. It has gooey chocolate chunks and chocolate caramels baked in to it. Yes, your cookie moemoeā (dreams) will come true and you can thank me later. 💭 🍪

A black cast iron pan sits on top of a blue tea towel, on a wooden table. In the cut iron pan is a freshly baked chocolate caramel skillet cookie that has melty ice cream in the centre. Naomi is lifting some of the cookie with a silver spoon and it shows the gooey centre.

Are you a cookie lover like me? Then this recipe is perfect for you. The base of this pihikete (cookie) is the same as my Brown butter Chocolate Cookies and my Gooey Cookie Pies. These are already loved recipes by you all so I know that you will this skillet cookie too. It can be baked in a cast iron pan or a similar sized cake tin.

More Cookie Recipes:

Want a slightly healthier cookie with chocolate chunks with unrefined sugar? Then give my Wheat-free Breakfast Cookies a go , they are perfect for an easy snack. Not in to tiakarete (chocolate)? No worries, these Strawberry Jam Drops are bright with flavours of rēmana (lemon) and rahipere (strawberries).🍋 🍓

Videography and photography by Sarah Henderson.

INGREDIENT TIPS FOR THIS CHOCOLATE CARAMEL SKILLET COOKIE:

Ingredients are laid out on vintage cups, bowls and cups on a wooden board. There is dark chocolate, pecans, vanilla, caster sugar, cubed butter, maple syrup, eggs and brown sugar in view.

Butter: I always use salted butter in all of my recipes because of the superior flavour but if you enjoy unsalted, go for it.
Pecans: I have added these as an optional mix in to the cookies as they bring a delicious texture and warmth to the cookies. Use them if you want, or not! 😊
Brown sugar: Adds a delicious caramel flavour and softness to the cookies.
White sugar: Helps crisp up the cookies a little.
Flour: Plain or high grade flour both work in this recipe.
Chocolate: Mix and match the chocolate to your liking. There are no rules here so use all milk, all dark or a mix of both.
Caramels: I used chocolate coated chewy caramels in this recipe but this is optional. Change the type of caramels but make sure they melt well. If not, change the chocolate to a caramel filled one and leave the chewy caramels out. Kei a koe te tikanga - it it up to you!

Expert Advice:

Do not turn up the heat too much when you are browning butter. A medium heat will slowly brown the butter and add a deep savoury note. If you need more tips, check out my post on How to Brown Butter.

Adhere to the 10 minute cooling time of the pata paruari (brown butter) before adding the remaining ingredients, this will ensure that there is no unnecessary scrambled egg situation.

When the pata paruari (brown butter) and huka (sugar) are combined it can look separated but do not fear, once the hēki (egg) are added, it will bring it all together.

This is a great make-ahead recipe. Make it up until the point where the dough is made. Cover it and refrigerate for up to five days and bake fresh whenever the moment calls.

If you are using the chocolate covered chewy caramels like I have, reheat the pihikete before eating it (cookie) if it has cooled. This helps the karamea (caramel) melt again and means the fillings in your mouth will remain! 😂

Step by Step Instructions for Gooey Cookies Pies:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A grey cast iron pan with a wooden handle sits on a black portable stove that sits on a wooden table. In the pan is foamy brown butter that is being stirred with a wooden spoon.

1. Preheat the Oven:

Preheat the oven to 175 °C bake or 165 °C fan bake.

Grease a 20 cm - 25 cm cast iron pan or the same size cake tin with butter.

2. Brown the Butter:

Add the chopped pata (butter) in to a medium sized pot or pan. Set it over medium heat. First, melt the butter. As the heat continues the milk fats will start to separate (these are the white, floaty bits). Stir occasionally. Keep it on the heat until the butter starts to foam. Stir it a little bit until the brown bits float to the top. It should smell nutty.

From here, stir it a little for another 30 seconds or so, so the butter browns further. Remove it from the heat and then pour it straight in to a bowl.

Leave it to cool for 10 minutes.

A grey cast iron pan with a wooden handle sits on a black portable stove that sits on a wooden table. In the pan is pecan nuts that have spice and maple syrup in them. They are being toasted on the stove and Naomi is moving them in the pan with a blue spatula with a wooden handle.

3. Make the Spiced Pecans (Optional):

Chop the nati pēkani (pecan nuts) in to small pieces. Then add them in to the same pan as the brown butter (no need to clean it).

Toast them over medium heat. Once they are toasted, add the marahihi māpere (maple syrup) and hinamona (cinnamon) in to the hot pan. Stir for 30 seconds on the heat and watch it sizzle.

Remove from the heat and set them aside to cool.

A vintage glass bowl sits on a wooden table. In the bowl is brown butter and sugar that is being stirred with a wire whisk. Next to the bowl is a wooden spoon.

4. Make the Brown Butter Cookie Dough:

Add the tote (salt), huka hāura (brown sugar), huka one (caster sugar) and iho hūperei (vanilla) in to the slightly cooled brown butter.

Mix together with a whisk for a minute. Don't worry if the mixture looks a little separated, the eggs will fix that.

Break in one hēki (egg) and whisk for 20 seconds. The mixture will start to come together. Add the second hēki (egg) and whisk again for 20 seconds.

Add the puehu parāoa (flour), pēkana paura (baking powder) and pēkana houra (baking soda). Whakaranuhia (mix to combine).

A vintage glass bowl sits on a wooden table. In the bowl is soft cookie dough and Naomi is adding milk and dark chocolate chunks from a small yellow bowl in to the cookie dough. Spiced pecans are in a small tin in the corner of frame.

5. Add the Chocolate:

Place the tiakarete (chocolate) to a papa tapatapahi (chopping board) and chop it in to chunks.

Add it all to the mixture, along with the nati pēkani (pecan nuts), if you are using them.

A black cast iron pan sits on a wooden board on a wooden table. In the pan is unbaked cookie dough that is studded with chocolate and chewy caramels. A glass jar and a small yellow bowl are on either side of the pan.

6. Add the Cookie Dough in to the Pan:

Press all of the pokenga pihikete (cookie dough) in to the prepared cast iron pan or cake tin.

7. Add the Caramels:

Tapahia ngā karamea kia haurua (chop the caramels in half).

Nestle the karamea (caramels) in to the pokenga pihikete (cookie dough).

At this point, the unbaked cookie can be covered and refrigerated for up to five days and baked fresh whenever the moment calls.

8. Bake the Chocolate Caramel Skillet Cookie:

Add the cast iron pan or cake tin in to preheated oven.

If you are using a 20 cm pan or tin: Bake for 25 minutes.

If you are using a 25 cm pan or tin: Bake for 20 minutes.

Check the cookie after the time specified to see if it is cooked to your liking.

9. Serve the Chocolate Caramel Skillet Cookie with Ice Cream:

This is perfect as it is but is also quite dreamy with a couple of scoops of aihkirīmi wanira (vanilla ice cream).

Give everyone a spoon and dive on in.

10. Store the Skillet Cookie:

This will keep well for up to five days once it is baked.

Keep it in the cast iron pan or transfer it in to a sealed container.

Note: If you are using the karamea (caramels), reheat the cooled pihikete (cookie) before eating it. These caramels can be a bit hard on the teeth if they are cold and set. Warming the cookie melts them down again and brings back the and the gooey factor.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

Print Pin

Chocolate Caramel Skillet Cookie

A delicious brown butter cookie with chocolate chunks and melty caramel pieces, baked in a cast iron pan or a cake tin. Serve it as a dessert with vanilla ice cream.

Course Baking

Cuisine Cookies

Keyword chocolate and caramel cookie, chocolate and caramel skillet cookie, chocolate chunk skillet cookie, cookie pie recipe nz, giant cookie pie, skillet cookie recipe, te reo Māori

Prep Time 20

Cook Time 25

Total Time 45

Servings Giant Skillet Cookie

Equipment

1 x 20 - 25 cm cast iron pan or the same size cake tin.

Ingredients

The Brown Butter - Te Pata Parauri

210 g pata (butter, cut in to cubes)

Spiced Pecan Nuts - Nati Pēkani (Optional add-ins, skip if you want to)

⅓ C (50 g) nati pēkani (pecan nuts)
2 tbsp marahihi māpere (maple syrup)
1 tsp hinamona (cinnamon)

Te Pokenga - The Dough

½ tsp tote (salt, fine)
¾ C (150 g) huka hāura (brown sugar)
⅓ C (65 g) huka one (caster sugar)
2 teaspoon (10 ml) wanira (vanilla)
2 C (300 g) puehu parāoa noa (plain flour)
2 hēki iti (small eggs, size 6)
½ tsp pēkana paura (baking powder)
¼ tsp pēkana houra (baking soda)
200 g tiakarete parauri (dark chocolate). Use whatever mix of chocolate you want - this is a guide.
7 - 8 (100 - 140 g) chocolate covered salted caramels

Instructions

Preheat the Oven:

Preheat the oven to 175 °C bake or 165 °C fan bake.
Grease a 20 cm - 25 cm cast iron pan or the same size cake tin with butter.

Brown the Butter:

Add the chopped pata (butter) in to a medium sized pot or pan.
Set it over medium heat.
First, melt the butter, stirring occasionally.
As the heat continues the milk fats will start to separate (these are the white, floaty bits).
Stir occasionally here so nothing sticks to the bottom of the pot.
Keep it on the heat until the butter starts to foam. Stir it a little bit until the brown bits float to the top. It should smell nutty. (Use the pictures and video as a guide).
From here, stir it a little for another 30 seconds or so, so the butter browns further. This may smoke a little but a little bit of smoke is ok.
Remove from the heat and pour it straight in to a bowl.
Note: Don't use a glass bowl like I did in the video - I broke mine that way and yes, it was not a bright idea!
Leave it to cool for 10 minutes.

Make the Spiced Pecans (Optional):

Chop the nati pēkani (pecan nuts) in to small pieces.
Then add them in to the same pan as the brown butter (no need to clean it).
Toast them over medium heat.
Once they are toasted, add the marahihi māpere (maple syrup) and hinamona (cinnamon) in to the hot pan. Stir for 30 seconds on the heat and watch it sizzle.
Remove from the heat and set them aside to cool.

Make the Brown Butter Cookie Dough:

Add the tote (salt), huka hāura (brown sugar), huka one (caster sugar) and iho hūperei (vanilla) in to the slightly cooled brown butter.
Mix together with a whisk for a minute.
Don't worry if the mixture looks a little separated, the eggs will fix that.
Add one hēki (egg) and whisk for 20 seconds. The mixture will start to come together. Add the second hēki (egg) and whisk again for 20 seconds.
Add the puehu parāoa (flour), pēkana paura (baking powder) and pēkana houra (baking soda).
Whakaranuhia (mix to combine).

Add the Chocolate:

Place the tiakarete (chocolate) to a papa tapatapahi (chopping board) and chop in to chunks.
Add it all to the mixture, along with the nati pēkani (pecan nuts), if you are using them.

Press the Cookie Dough in to the Pan:

Press all of the pokenga pihikete (cookie dough) in to the prepared cast iron pan or cake tin.

Add the Caramels:

Tapahia ngā karamea kia haurua (chop the caramels in half).
Nestle the karamea (caramels) in to the pokenga pihikete (cookie dough).
At this point, the unbaked cookie can be covered and refrigerated for up to five days and baked fresh whenever the moment calls.

Bake the Chocolate Caramel Skillet Cookie:

Add the cast iron pan or cake tin in to the oven.
If you are using a 20 cm pan or tin: Bake for 25 minutes.
If you are using a 25 cm pan or tin: Bake for 20 minutes.
Check the cookie after the time specified to see if it is cooked to your liking.

Serve the Chocolate Caramel Skillet Cookie with Ice Cream:

This is perfect as it is but is also quite dreamy with a couple of scoops of aihkirīmi wanira (vanilla ice cream).
Give everyone a spoon and dive on in.

Storing the Cookie:

This will keep well for up to five days once it is baked.
Keep it in the cast iron pan or transfer it in to a sealed container.
Note: If you are using the karamea (caramels), reheat the cooled pihikete (cookie) before eating it. These caramels can be a bit hard on the teeth if they are cold and set. Warming the cookie melts them down again and brings back the and the gooey factor.