Caramel Pretzel Skillet Cookie.
This caramel pretzel skillet cookie is so deliciously chewy, buttery and wonderful! Topped with flaked salt and vanilla ice cream, it’s irresistible. There’s texture – so much crunch! – and chewiness all around.
Now if this isn’t the best thing to take us into the weekend, what is?!
This skillet cookie is so incredibly CHEWY and crunchy. It’s soft and buttery and everything you want a cookie to be. We can’t get enough!
Every summer when we get Tom’s Mom’s cookies, there is quite the selection. Last year, I discovered the caramel pretzel cookie. It’s pretty incredible because it doesn’t have any chocolate – no dark or milk or white, it doesn’t have nuts either – just caramel and pretzels.
Yet, it is fantastic.
The cookie is so chewy, the pretzels are crunchy. It’s salty and sweet. The caramelized bites throughout the cookie are buttery. It really is amazing.
When we were on vacation this past summer, I couldn’t wait to have one of those cookies. And the best part is that my family all discovered them too. My brother and sister-in-law called it their favorite. Even Eddie, who lives for a classic chocolate chip, said it was HIS favorite!
I knew I wanted to recreate it at home. I’m definitely doing separate cookies and bars, but a cookie skillet was first. My chewy, gooey chocolate chip cookie skillet is one of my favorite things to make. It’s always a huge hit and everyone loves it. And while we may not be back in the times of sharing a dessert in the same pan with forks, a skillet cookie can easily be cut into triangles or squares and served.
All I have to say is… OMG. This tastes EXACTLY like the Tom’s Mom’s version. In fact, it might be better?
Eddie declared that it was better. So did Lacy. I feel like I’m too biased to say it’s better but…
It’s everything I mentioned above! Chewy, salty, sweet, crunchy, buttery. The texture is phenomenal, the taste is even better. I don’t quite know how to explain it!
The ingredients that make this skillet cookie extra wonderful:
Brown sugar, which lends itself to a chewier cookie!
A few yolks only – again, helping with the chew factor.
Caramel bits! If you can find these, they are great. I think they’ve been around for five years or so? If you can’t find these, you can try the classic caramels and cut them into pieces.
Salted pretzels, of course! The crunchier, the better. Heck, the saltier the better.
It is absolutely dreamy served warm with ice cream on top. And more caramel! The photos don’t really do it justice, so I highly suggest you hop on over to instagram to see me bake this up close and personally!
Caramel Pretzel Skillet Cookie
Caramel Pretzel Skillet Cookie
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ½ cup sugar
- 1 large egg
- 2 large egg yolks
- 3 teaspoons vanilla extract
- 11 ounces caramel bits, or chopped caramel squares
- 10 caramel squares
- 1 cup crushed salted mini pretzels
- 1 handful whole salted mini pretzels
- flaked salt, for topping
- caramel sauce for topping, optional
- ice cream for serving, optional
- Preheat the oven to 350 degrees F.
- In a bowl, whisk together the flour, baking powder, soda, and salt.
- Heat an oven safe (preferably cast iron!) 12-inch skillet over low heat. Let the skillet heat up for 5 minutes. Add the butter and let it melt completely. Stir in the sugars with a wooden spoon. Turn off the heat under the skillet. You MUST turn off the heat! You can also remove the skillet from the burner if you wish.
- Whisk together the egg and egg yolks in a bowl. Add it to the skillet sugar mixture and mix in right away with a spoon, quickly mixing so the eggs don’t cook from the heat. Stir in the vanilla extract.
- Stir in the dry ingredients until just combined. This will take a minute or two and the mixture will be thick, but they will mix in! You can wipe the top of the skillet or the sides with a damp paper towel to remove excess flour.
- Stir in ¾ of the bag of the caramel bits. Stir in the crushed pretzels. You may need to use a wooden spoon to really mix this stuff in. Smooth out the top of the cookie. Press in the remaining caramel bits and the caramel squares. You can press in a few pretzels too.
- Bake the skillet cookie for 20 to 25 minutes, or until it’s mostly set in the center. Top with flaked sea salt.
- Serve warm with vanilla ice cream and caramel sauce!
Did you make this recipe?
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3 Comments on “Caramel Pretzel Skillet Cookie.”
So do I make this in the cookie skillet? The whole recipe
This is look like a great and I bake it and It’s test like a great..
Adding to my regular dessert rotation. Love the salt and sweet combo. Easy and delicious