Salted Caramel Skillet Pizookie with Vanilla Bean Gelato

This salted caramel skillet pizookie is the ultimate shareable dessert: a warm, buttery chocolate chip cookie with crisp edges and a gooey, molten center, hiding ribbons of salted caramel.

Topped with cold vanilla bean gelato and a sprinkle of flaky sea salt, it's a study in contrasts—hot and cold, sweet and salty, crunchy and soft. Baked entirely in a cast-iron skillet, it goes from oven to table in minutes, making it perfect for casual gatherings or a cozy night in.

A pizookie—part pizza, part cookie—is a dessert that's meant to be dug into with spoons. This version takes the classic to the next level by browning the butter for a nutty depth, sandwiching a layer of thick salted caramel in the middle, and baking it just until the edges are crisp while the center stays gloriously soft.

The result is a dessert that's both rustic and indulgent, with every spoonful offering a mix of textures and flavors. Serve it warm with cold gelato for the perfect finish to any meal.

Ingredients

Why this recipe works

Browning the butter is the first step to building deep, nutty flavor. As the butter cooks, its milk solids toast and develop a caramel-like aroma that infuses the entire cookie. This simple technique adds a layer of complexity that sets this pizookie apart from a standard chocolate chip cookie, making every bite taste more luxurious.

The method of layering the caramel between two halves of dough ensures that the caramel stays molten and doesn't burn or leak out during baking. By pressing the dough around the caramel, you create a sealed pocket that melts into a gooey ribbon as the cookie bakes.

The contrast between the crisp edges and the soft, almost underbaked center is achieved by the short baking time and the high thermal mass of the cast-iron skillet.

Notes and substitutions

Use a good-quality thick salted caramel sauce; a runny sauce can seep out and make the cookie soggy. If you prefer, you can make your own caramel or use a store-bought one. For the chocolate chips, dark chocolate provides a nice counterpoint to the sweet caramel, but semi-sweet or milk chocolate also work well.

The cast-iron skillet is essential for even baking and a crisp exterior. An 8-inch skillet is ideal; if using a larger one, the cookie will be thinner and may bake faster, so adjust the time.

The vanilla bean gelato is the classic topping, but any good vanilla ice cream will do. For the flaky sea salt, use a finishing salt like Maldon for the best texture.

• dark chocolate chips: semi-sweet or milk chocolate chips
• vanilla bean gelato: vanilla ice cream or frozen custard
• salted caramel sauce: homemade or store-bought caramel sauce, plus extra sea salt to taste

Equipment

• 8-inch cast-iron skillet
• mixing bowls
• whisk
• rubber spatula
• measuring cups and spoons