Description
This ultra decadent chocolate caramel cookie skillet is like combining a rich chocolate cookie and brownie in cake form, then stuffing it with gooey dairy free caramel! The BEST shareable cookie skillet, vegan or not!
Ingredients
Scale
Browned Vegan Butter:
- 1 cup (220 g) vegan butter
Thick Caramel:
- 1 batch vegan caramel sauce
- 1 tbsp flour
Cookie Dough:
- 1 2/3 cup (200 g) all purpose flour or gluten free 1-to-1 flour*
- 1/2 cup (50 g) dutch-process cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2/3 cup (150 g) browned vegan butter or coconut oil
- 1/3 cup (83 g) dairy free yogurt, room temperature
- 3/4 cup (150 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp vanilla extract
- 1 cup Endangered Species 55% Oat Milk Baking Chips
- 1 bar Endangered Species 88% Dark Chocolate bar
Instructions
- Prep: Preheat the oven to 350F, and grease an 8” or 10” cast iron skillet with vegan butter. Set aside.
- Make the caramel sauce: Either prepare the homemade vegan caramel sauce. After boiling, whisk in 1 tbsp of flour, then pour into a flat square baking pan to help the caramel cool quickly. Set aside to cool while you make the cookie dough.
- Brown the vegan butter: Start by melting the vegan butter in a medium saucepan on the stove at medium heat. Stir continuously until melted, then bring the heat up to medium-high. Let the butter bubble and brown, stirring every 30 seconds or so until the flecks of solids begin to brown (about 3-4 minutes). Because vegan butter bubbles so much, you’ll need to occasionally remove the butter from the heat, stir and let the bubbles settle to see how far along you are. It should reduce down to 2/3 cup (150 g).
- Make the cookie dough: Whisk together the vegan brown butter, dairy free yogurt, brown sugar, granulated sugar, and vanilla extract. Then add in the sea salt, baking soda, and cocoa powder, and whisk just until the cocoa powder is completely integrated. Then use a silicone spatula and fold in the flour.
- Add in the chocolate: Chop the chocolate bar, and fold in the chopped chocolate bar and chocolate chips, saving a few chips and chunks of chocolate to top the cookie skillet.
- Assemble the cookie: Press half the dough into the pan, followed by pouring the cooled caramel sauce on top. Then break up the remaining cookie dough, and drop it in dollops on top of the caramel. Press the extra chocolate chips into the top of the cookie dough.
- Bake: Place the cookie skillet into the oven to bake for 25-30 minutes, or until the top of the cookie is set.
- Cool: Remove the cookie skillet from the oven, and cool for 5-10 minutes.
- Serve and enjoy! Top with vegan vanilla ice cream, serve, and enjoy!
Notes
Gluten free: Use a gluten free flour baking blend that contains xanthan gum for a gluten free cookie skillet.
Nut-free: Use all nut-free vegan butters and if you’re using the cashew caramel sauce, swap in sunflower seed butter.