Did you ever want chocolate chip cookies but wanted to make something a little different than plain ol’ chocolate chip cookies? If so, this recipe is perfect for you! Taking the base of original chocolate chip cookies, this caramel chocolate chip skillet cookie combines a thin ribbon of caramel sauce and is so much harder to burn (I’m not the only one who routinely burns chocolate chip cookies, right?).
What You Need
- 6 tablespoons salted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1/2 teaspoon baking soda
- 1 1/4 cup flour
- 1 cup semi-sweet chocolate chips
- 1/4 cup caramel sauce + extra to drizzle
How You Do It
- Preheat oven to 350 F.
- While oven is heating, combine the butter, sugars, and vanilla
- Add in the egg.
- Going 1/3 cup at a time, add the flour and baking soda.
- Add in the chocolate chips. If you’ve been using a hand or stand mixer a up until the point, stir in the chocolate chips by hand to prevent them from breaking.
- Separate the dough in half. Press one half into the bottom of an ungreased, 10-inch cast iron skillet. It’s okay if the bottom isn’t completely covered; the dough will expand as it bakes. Pressing the dough into a 6 or 7-inch disk will work
- Avoiding the edges, pour over the caramel sauce.
- Heavily flour your hands and shape the second half into a disk (saving a little). When it’s roughly the same diameter as the first half, place it on top and press together the edged.
- If there are any cracks, or caramel seeping through, fix them with any dough that you’ve saved.
- Bake for 30-35 minutes. Note: it’s incredibly easy to overtake this. Because there might be air pockets inside, the cookie might jiggle a little, making it seem like it’s undercooked. If you’re unsure, simply take it out, wait five minutes, and cut open slightly.
- When done, drizzle over as much caramel sauce as you’d like, slice, and enjoy!
I wanted the caramel sauce to harden slightly so I popped it back in the oven for 5 minutes, but totally not mandatory.
These are perfect for dunking in milk. Maybe put some whipped cream on them. Absolutely delicious.
Plus, they’re absolutely stuffed with chocolate chips–no skimping here.
Give these a try and let me know how they turn out. If you haven’t already, make sure to follow me on Instagram. Until next time,
Mix It Up: Prefer butterscotch chips instead of chocolate chips? Feel free to substitute those!
Missed any recipes from last month? Now’s your time to catch up! From Brownie pops to cookies, check out some of the most recent recipes–and some other fun stuff.
Continue reading ➞ July Recipes
I love muffins; they’re the perfect on the go breakfast. They’re also so easy to make that they’re amazing to make on the weekends, especially if you’re not an early riser but still want something homemade. These muffins are stuffed with blueberries (nothing worse than getting a flavored muffin and it barely being flavored) and go excellent grilled. Plus, with the potential exception of the blueberries, you probably have all of the ingredients already in your kitchen.
What You Need
2 cups fresh blueberries
3 cups flour plus 1/4 cup
4 teaspoons baking powder
1 1/2 cups white sugar
2/3 cup vegetable or canola oil (NOT olive oil)
2/3 cup milk
2 teaspoons vanilla
1/2 cup white sugar
1/2 cup brown sugar
2/3 cup flour
1/2 cup butter
1 1/2 teaspoons ground cinnamon
How you do it
- Preheat oven to 400 F and line cupcake tin. Wash and dry blueberries then coat in 1/4 cup of flour. This will prevent blueberries from sinking to the bottom of the batter.
- Combine flour and baking powder.
- Mix in sugar.
- Into the dry ingredients, add wet ingredients: milk, oil, eggs, and vanilla. Batter will be thick.
- Fold in blueberries. Do not use a hand or stand mixer, as these will break the blueberries. Use a spoon. When done, sit batter aside and make the topping.
- Combine the flour, sugars, and cinnamon first.
- Once combined, cut in the butter using a fork. Mix until butter is incorporated and a paste is formed. Mixture should not be crumbly.
- Fill cupcake liners until they are just about full. Sprinkle a generous amount of topping over each–even more than pictured below!–and cook for 20 minutes.
- When they’re done, take them out, let cool for a few minutes, and enjoy! If you have leftover topping, you can cut the muffins in half and spread it over them– it tastes very much like a cinnamon butter. Otherwise, enjoy as is.
I just love how pretty these are–the contrast between the muffins and the topping is gorgeous.
They’re so full of blueberries–no skimping here.
You’ll get about 16 muffins from this recipe, but there’s nothing telling you that you have to share.
Give them a go and let me know what you think. Until next time,
Mix It Up: Prefer a sweeter muffin? Combine powdered sugar, milk, and vanilla and drizzle over top–it’ll provide a nice glaze!
With summer officially here, I think it’s only fitting that we pivot to hot weather recipes. Ice cream isn’t one of those things that I eat often, but when I do, I love it homemade. And the cupcakes? Both fun and delicious. In case you missed June’s recipes, catch up below!
Continue reading ➞ Coffee Caramel Ice Cream & Cotton Candy Cupcakes
Looking for a cookie that’s soft, refreshing, and full of lemon? Then boy do I have a treat for you! Similar in taste to a scone, these lemon blueberry cookies are their lighter, fluffier cousin. Not only that, but they have lemon throughout all three parts: lemon zest in the cookies, fresh lemon juice in the glaze, and lemon sugar. Plus, using fresh blueberries provides a burst of flavor with every bite.
Not a big fan of lemon glaze? Feel free to omit it. I promise they’ll taste just as great.
A quick note about storage: these are best kept in the fridge, or at least stored in a cool room. Otherwise, because they’re so moist, they won’t keep as long.
Continue reading ➞ Lemon Blueberry Cookies
Happy 4th of July! If you’re looking for something last-minute that has a huge wow factor, this recipe’s for you!
Cake pops (in this case, brownie pops!) do take some time and there’s a bit of technique involved with dipping them in the chocolate, but, overall, these are a lot easier than you think. Not only are we using an easy-peasy brownie recipe, but because all of these are hand-dipped, you don’t have to worry about uniformity, meaning there’s no stress if they don’t all look the same. After all, that’s part of their charm!
Continue reading ➞ Red, White, and Blue Brownie Pops
With summer officially in swing, I can’t help but think of fair food: funnel cakes, candy apples, corn dogs, and, as you can imagine, cotton candy! Growing up, I used to LOVE cotton candy, especially the blue (actually, anything blue candy gets my vote), so it only makes sense that I made a cupcake version.
The cake itself is a pretty standard vanilla–where the cotton candy comes in is the lovely cotton candy toppings (of course) and the frosting. Yep, that’s right: there’s cotton candy in the frosting. Not only does it provide a bit of coloring (I opted to add a bit of coloring, but it’s optional), but some of the cotton candy doesn’t fully dissolve, leaving lovely little pieces.
Continue reading ➞ Cotton Candy Cupcakes