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Caramel Pretzel Skillet Cookie

This caramel pretzel skillet cookie is so deliciously chewy and wonderful! Topped with flaked salt and vanilla ice cream, it's irresistible.
5 from 7 votes
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  • 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!

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