This hot, buttery, ooey-gooey, caramel-apple skillet cookie is EXACTLY what I want on a chilly, fall night. It’s so easy to throw together, there’s no cookie-scooping required, and you don’t need a bowl! 🙂

RECIPE RUNDOWN:

Taste: Sweet, buttery, and full of caramel. A skillet full of all your favorite sweet, fall flavors!

Texture: Hot gooey cookie with crisp apples throughout and topped with a sweet, silky caramel.

Level: Very simple!

Pros: Easy to make, no scooping required, two-dish dessert, and it’s delicious!

Cons: Can be a lot (of sweet) to eat for less than 4 people but zero judgement for anyone who can tackle this!!

IF YOU LIKE THIS CARAMEL APPLE SKILLET COOKIE, TRY:

grocery list:

butter
brown sugar
granulated sugar
egg
vanilla extract
flour
baking soda
sea salt
apples
caramel sauce

equipment list:

click here to purchase the equipment listed below

9″ skillet
mixing bowl

FAQS:

How do I store this skillet cookie?

I recommend this being eaten after making. While I understand there may be leftovers, they don’t keep or reheat well.

What drink or side should I enjoy with this?

A big glass of milk!

Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?

Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!

Caramel Apple Skillet Cookie

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Buttery cookie dough filled with crisp apples and silky caramel throughout. Baked in a skillet until golden brown and topped with vanilla ice cream.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 people

Course: Dessert

Cuisine: American

Ingredients

1/2 cup salted butter melted
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla
1 1/4 cup flour
1 tsp baking soda
1/2 tsp sea salt
2 medium apples peeled, cored, and cut into cubes
½ cup caramel sauce divided

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Method

Preheat oven to 375. Grease 10 inch cast-iron pan with butter.
In a microwave-safe bowl, melt the ½ cup butter. Pour melted butter into a medium mixing bowl with both sugars. Mix with a wooden spoon or rubber spatula until combined. Stir in the egg, egg yolk, and vanilla.
Add in the flour, baking soda, and salt. Mix until well combined. Make sure to scrape down the sides of the bowl to mix all ingredients evenly.
Fold in 90% of the cubed apples with a rubber spatula or wooden spoon. Place all the dough into the cast-iron pan and press lightly until even. Top with a ¼ cup of caramel sauce and gently swirl it around creating a thick “marble” look.
Bake for about 15-20 minutes or until the cookie is golden brown and little-to-no jiggling. Let cool for about 5-10 minutes. Top with remaining 10% cubed apples, vanilla ice cream, and remaining caramel sauce