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
Picture it: it’s a warm summer night, you’re gathered around the campfire, you have nowhere to be the next morning, and you’ve spend a full day relaxing. The only thing that can make it better? S’mores, of course!
But how do you create s’mores without the campfire? And how do you make it a cupcake? Actually, its really easy! This recipe comes together with minimal effort, you can decorate it however you want, and there’s marshmallow fluff in the frosting to really amp up the flavor and texture. You know how a roasted marshmallow is gooey? Same concept here.
A quick note: this post is NOT sponsored by Hershey’s. I know their product is featured heavily in some of the photos, and while you’re more than welcome to use any chocolate you want, when I think of s’mores, I automatically think of Hershey’s. Yes, their branding is that strong.
What You Need
Graham Cracker Crust
- 8 graham crackers (approximately 1 ¼ cup)
- 4 tablespoons of butter, melted
- 1 tablespoon sugar
- 2 cups sugar
- 2 eggs
- 1 cup milk
- ½ cup canola oil
- 2 teaspoons vanilla
- 1 ¾ cup flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 cup cocoa
- 1 cup water
- 1 tablespoon coffee
- 2 ½ cups powdered sugar
- 2 teaspoons vanilla
- 1 cup marshmallow fluff
- 2 tablespoons milk
- Graham crackers crumbs
- Chocolate bars
How You Do It
Graham Cracker Crust
- Preheat oven to 350 F and place liners in cupcake pan.
- Using a rolling pin, crush the graham crackers into fine crumbs.
- Add in the sugar and butter until fully mixed. Mixture should be slightly crumbly.
- Spoon about 1 tablespoon of mixture into each liner, pressing down lightly.
- Bake for no more than five minutes. Because the crusts are prone to burning, check halfway through.
- When done, remove from oven and let cool. Keep oven at 350 F.
- Mix together sugar and butter until combined.
- Add in milk, oil, and vanilla. Mixture will become slightly foamy and might not fully combine. To avoid splatters, mix on low (speed 2 on stand mixer).
- Add in flour, baking soda, and baking powder.
- When combined, add cocoa. The consistency should be that of brownie batter.
- Finally, stir in water and coffee.
- Pour batter into cupcake pan. Because the batter is fairly thin, it would rise too much during baking, so you can just about fill up the liners.
- Bake for 15 minutes or until a toothpick comes out clean. When done, place on cooling rack until ready to frost
Frosting & Decorations
- Combine all ingredients. Mixture should be sticky and not overly firm. Soft peaks should form.
- Place in decorating bag and begin to pipe the cupcakes. Because frosting isn’t firm, it will level out slightly.
- After the frosting flattens out, crush graham crackers and sprinkle over cupcakes.
- Lightly press pieces of chocolate into the middle of the top of the cupcake.
That’s it! A delicious cupcake with a no-stress decoration. These are amazing both warm and cold, but should we take a second to just admire them?
And that graham cracker crust? Gorgeous!
I know I should share these, but I absolutely don’t want to.
What do you think? Are you a huge fan of s’mores? What’s your favorite summer dessert? Let me know below. Until next time,
Mix It Up: Don’t want to use chunks of chocolate to decorate? Try chocolate syrup instead! You can even use bigger pieces of graham crackers–it’s entirely up to you!
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