Salted Caramel Skillet Pizookie with Vanilla Bean Gelato Tips, FAQ & printable recipe

Tips for success

For the best texture, use a mix of chocolate chips and chunks; the chunks create pools of melted chocolate.

If you want an extra caramel hit, press a few caramel candies into the top of the dough before baking. Serve the pizookie warm, straight from the skillet, with extra gelato on the side.

To achieve the perfect gooey center, err on the side of underbaking. The residual heat in the skillet will continue to cook the cookie as it rests.

If you prefer a more set center, bake for an additional 2-3 minutes, but be careful not to dry it out. For a cleaner presentation, use a sharp knife to cut wedges, wiping the blade between cuts.

Variations

• Peanut Butter Swirl: Swap the salted caramel for a layer of creamy peanut butter. Add 1/2 cup of peanut butter chips to the dough along with the chocolate chips for a nutty twist.
• S'mores Skillet: Replace the caramel with a layer of marshmallow fluff and top the baked pizookie with crushed graham crackers and extra chocolate. Broil for 1 minute to toast the marshmallows.
• Cookies and Cream: Fold in 1 cup of crushed chocolate sandwich cookies into the dough and use a white chocolate drizzle instead of caramel. Top with vanilla gelato and extra cookie crumbs.
• Spiced Apple: Add 1 tsp of cinnamon and 1/4 tsp of nutmeg to the dough. Layer with sautéed apples and a drizzle of salted caramel. Top with cinnamon gelato or ice cream.

Storage and make-ahead

Fridge

Store leftover pizookie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Freezer

The baked pizookie can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F (180°C) oven until warm.

Reheat

Reheat individual slices in the microwave for 20-30 seconds, or in a toaster oven at 350°F (180°C) for 5-7 minutes.

Store any leftover pizookie in an airtight container at room temperature for up to 2 days. The texture will change as it cools, becoming more cake-like.

To reheat, place in a 350°F (180°C) oven for 5-7 minutes, or microwave individual portions for 20-30 seconds. The gelato should be stored separately in the freezer.

The cookie dough can be made up to 2 days ahead and stored in the refrigerator. When ready to bake, let the dough sit at room temperature for 30 minutes, then assemble and bake as directed.

The caramel sauce can also be made ahead and stored in the refrigerator for up to a week.

Serving ideas

Serve the pizookie warm, directly from the skillet, with a scoop of vanilla bean gelato on top. The contrast of hot cookie and cold gelato is the signature experience. Drizzle with extra caramel sauce and sprinkle with flaky sea salt just before serving for a beautiful finish.

This dessert is best enjoyed immediately after baking, when the edges are crisp and the center is molten. Provide spoons for everyone to dig in, or cut into wedges for a more formal presentation. Pair with a strong cup of coffee or a glass of cold milk to balance the richness.

Frequently asked questions

Recipe card

Salted Caramel Skillet Pizookie with Vanilla Bean Gelato

Prep 15 minCook 16 minRest 5 minTotal 36 minServes 8

Ingredients

• 1/2 cup unsalted butter (120g)
• 1/2 cup dark brown sugar (100g)
• 1/4 cup granulated sugar (50g)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour (150g)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup dark chocolate chips (100g)
• 4 tbsp thick salted caramel sauce
• 2 scoops vanilla bean gelato

Instructions

1. In a small saucepan over medium heat, melt the butter. Cook, swirling occasionally, until the butter foams and turns nutty brown with a deep amber color, about 5 minutes. Remove from heat and let cool slightly.
2. In a large bowl, whisk the browned butter with the brown sugar and granulated sugar until smooth. Whisk in the egg and vanilla extract until fully combined and glossy.
3. Sprinkle the flour, baking soda, and salt over the wet mixture. Fold with a rubber spatula until just combined. Fold in the dark chocolate chips until evenly distributed.
4. Press half of the cookie dough evenly into the bottom of an 8-inch cast-iron skillet. Spread the thick salted caramel sauce over the dough, leaving a small border. Top with the remaining dough, pressing it out to cover the caramel completely.
5. Place the skillet in the oven and bake at 350°F (180°C) for 16 minutes, until the edges are golden brown and crisp, but the center is still soft and slightly underdone. Remove from the oven and let rest for 5 minutes.
6. Scoop the vanilla bean gelato onto the warm pizookie. Drizzle with extra caramel sauce and sprinkle with flaky sea salt, if desired. Serve immediately.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

450

Protein

5 g

Carbohydrates

55 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.