clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
caramel cookie skillet with ice cream on top

Gooey Chocolate Caramel Vegan Cookie Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 20 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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! 


  • 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) vegan butter or coconut oil, melted and cooled to room temperature
  • 1/3 cup (83 g) dairy free yogurt or unsweetened applesauce, room temperature
  • 3/4 cup (150 g) 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
  • 1/2 cup vegan heavy cream
  • 1 package vegan caramel chews or 1 batch vegan caramel sauce


  1. Prep: Preheat the oven to 350F, and grease an 8” or 10” cast iron skillet with vegan butter. Set aside.
  2. Make the caramel sauce: Either prepare the homemade vegan caramel sauce or use the quick vegan caramel by heating the vegan heavy cream and caramel chews together in a saucepan until melted over medium heat. Then allow the mixture to boil for 5 minutes. After boiling, remove from heat and set aside to cool while you make the cookie dough.
  3. Make the cookie dough: Whisk together the vegan 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.
  4. 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.
  5. 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.
  6. Bake: Place the cookie skillet into the oven to bake for 25-30 minutes, or until the top of the cookie is set. 
  7. Cool: Remove the cookie skillet from the oven, and cool for 5-10 minutes.
  8. Serve and enjoy! Top with vegan vanilla ice cream, serve, and enjoy!


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.