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Salted Caramel Deep Dish Cookie Pie

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Salted Caramel Deep Dish Cookie Pie

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Salted Caramel Deep Dish Cookie Pie
Serves 10
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
An outrageous deep dish chocolate chip cookie pie baked in a cast iron skillet. This incredible pie has a caramel center and a lip smacking good salted caramel sauce on top!

Ingredients

Cookie Pie

  • 1 cup butter (softened)
  • 1 1/2 cup brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 cups flour
  • 12oz semi sweet chocolate chips
  • 1 cup caramel bits
  • sea salt

Salted Caramel

  • 4 tablespoons butter
  • 1 cup brown sugar
  • 1/2 cup cream
  • 3 teaspoons vanilla extract
  • sea salt (to taste)

Directions

Cookie Pie
Step 1
Preheat oven to 350
In a large mixing bowl cream the butter and brown sugar until light and fluffy. Add the eggs and vanilla, mixing until smooth. Add the salt and soda, and gradually mix in the flour until well incorporated, stir in the chocolate chips.
Step 2
Coat a 12" cast iron skillet with non stick spray. Press half the cookie dough into the skillet and top with the caramel bits. If desired, sprinkle with a bit of sea salt. Top with remaining cookie dough. Bake for 25-30 minutes or until golden and a toothpick inserted into the center of the cookie comes out clean.
Tastes awesome served with ice cream and salted caramel sauce 🙂
Salted Caramel Sauce
Step 3
In a saucepan over medium heat, combine butter, brown sugar, cream, and vanilla. Continue cooking and stirring for about 8 minutes or until the caramel thickens. Turn off heat and add sea salt. Let cool about 5 minutes before using.

Linked to Weekend Potluck

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Comments

    • Stephanie Brubaker says

      You don’t have to, but make sure whatever you use is similar in size. Also, you may need to add a little extra cooking time since the cast iron skillet tends to get hotter and cook faster 🙂

      Reply

  3. Natasha in Oz says

    This looks delicious! I’m pinning it right now and I’ve also shared it on Google+.

    Thanks so much for joining in with the Say G’Day Saturday Linky Party. Hope you can link up again this weekend!

    Best wishes,
    Natasha in Oz

    Reply

  4. Tonya says

    Hey Stephanie, Thanks for sharing this at Weekend Potluck! I want to feature you this week, but we have this little rule about not featuring someone who didn’t link back to the party in their post.
    Let me know if this is something you are willing to do, because you had me at CARAMEL and that gorgeous cast iron skillet! 🙂
    Hugs, Tonya from 4 little Fergusons

    Reply

    • Stephanie says

      Thanks so much, Tonya! I have a list of my favorite parties under the “Sweet Parties” tab, but I can add a link to my post too 🙂 thanks for your sweet comment!

      Reply

      • Tonya says

        Thanks for being willing! 🙂 Here is the scoop: to have a main feature posted on all 5 of our blogs, it has to be linked within the post. Since I am doing a personal feature on mine, its up to my discretion, soooo I am featuring you tomorrow! Woot woot! Thanks for partying with us each week, T

        Reply

    • Stephanie Brubaker says

      You sure can, Heidi! I used a 12" skillet though, so if you use a standard 9" pie diish you will have extra dough. Just make cookies with the leftovers 😉

      Reply

  10. Hayley @ The Domestic Rebel says

    Wanting a slice isn’t even cutting it.. I am CLAWING at the computer monitor in hopes it’ll somehow materialize into my hands, haha. This looks INCREDIBLE, Stephanie! Whyyy I have never baked a cookie inside a cast-iron skillet is beyond me, but it’s so brilliant. As is topping all cookie pies with a huge scoop of ice cream 🙂

    Reply

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