Brown Butter Chocolate Chip Skillet Cookie with Caramel

Your favorite chewy brown butter chocolate chip cookie but baked in an easy peasy skillet! It's made even better with a layer of my favorite quick homemade brown sugar caramel sauce baked into the middle of the cookie. This giant cookie comes together in one-bowl and is mixed and baked in under an hour. Enjoy!
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Good morning loves. I hope this finds you well, rested and happy. If not, I hope we’re working on it with some tea…maybe morning stretches or binge-watching your favorite shows. It all works. You’ll get there.

I want you to think about this: melty ice cream and glossy pools of chocolate encased in a giant, chewy, slightly undercooked chocolate chip skillet cookie. Did I mention the brown butter situation? It’s the stuff of dreams, really.

Brown Butter Chocolate-Caramel Skillet Cookie Recipe | Displaced Housewife

In case you’re new to the skillet cookie scene (like I was…what took me so long?), let me lay out some of the advantages of this most baller of desserts. First, and frankly, it’s basically a cookie recipe that’s made giant. No special formulas or additives. I picked my brown butter chocolate chip cookie because I thought maybe it was feeling left out with all of my olive oil cookie fawning. Second, it’s sooo much easier than making cookies because you shove everything into the skillet and bake once. None of this set-the-timer-for-11-minutes-let-the-cookies-cool-and-transfer-to-a-cooling-rack shit. I like that.

This first half of the year has been filled with lots of highs, some lows, some really excellent tv viewing, exciting changes and uncertainty. We put one foot in front of the other, believe in ourselves and hope for the best. We’ve got this. We know we can weather the storms. And cookies help. We know this much to be true.

Brown Butter Chocolate-Caramel Skillet Cookie Recipe | Displaced Housewife

Brown Butter Chocolate Chip Skillet Cookie Tips

  • Bring Dessert. This is what you bring the next time someone wants you to bring dessert. The skillet cookie comes together quickly (lightening speed), bakes just a hair longer than a single sheet of cookies and looks pretty dazzling and seductive in that there cast iron skillet if I do say so myself.
  • Skillet Size. The bake time recommended is perfect for a 10-inch cast iron skillet. If you use another vessel of a different size, you’ll need to adjust the bake time up or down accordingly.
  • Browning Butter. Browning butter in a cast iron is dicey. I always urge you to brown your butter in a light-colored pan, especially if browning butter is new to your cooking repertoire. You need to see the milk solids turning into golden magic on the bottom of the pan and cast iron makes this process more intuitive than visual. However, if you’re feeling ballsy or browning butter is old hat, then brown your butter in the skillet that you’re baking the cookie in. End of story. As always, stand watch while your butter browns and give it your upmost attention. You can do it.
  • Caramel Sauce. Use my super easy Quick Homemade Brown Sugar Caramel recipe. You’ll have extra to drizzle over the top when serving.
  • Cook Time. I undercook this skillet cookie. Non-negotiable in my house. I like things ooey, gooey. If you like your cookies a little firmer with a little more crunch, then feel free to go a few extra minutes but nothing more. She’ll cook + firm up a bit whilst sitting on the counter cooling. Have faith.
  • Waiting to Serve. I hate doing this to you, but you’re going to have to wait 45 minutes (minimum!) to cut into the skillet cookie. You’ll serve her warm, but if she doesn’t have time to cool down, she’ll be a hot mess when you try to cut into her.
  • Ice Cream. It’s not even optional to eat this without vanilla ice cream. End of story.

Let’s bake a brown butter chocolate chip skillet cookie, shall we?

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Brown Butter Chocolate-Caramel Skillet Cookie Recipe | Displaced Housewife

The Magic of Browning Butter

My number one (only?) reason for browning butter is that the flavor it imparts on baked goods is next level. Think of flavors like toffee and caramel being added to your cookie without actually adding toffee and caramel.

Browning butter only takes about 5 minutes, with an additional 5-ish minutes more for it to cool before using. It’s literally the only element keeping this from being a true, one-bowl recipe (because we need the saucepan for browning).

When browning butter, moisture in the butter evaporates. This is why I like to get in and brown my butter quick as the longer your saucepan is on the hot burner the more moisture will evaporate.

In this recipe, we start with 8 tablespoons (113 g) of butter. You’ll end up with around 83 g of butter once browned. I have you add 2 tablespoons (26 g) of water to the cookie dough to compensate for this moisture loss.

If you start with 8 tablespoons (113 g) of butter and follow my browning butter instructions below, I don’t think you need to then, again, weigh your brown butter (unless out of curiosity). But this is a good baking fact to stash away for all of your brown butter baking.

I have a full brown butter tutorial here!

Brown Butter Chocolate-Caramel Skillet Cookie Recipe | Displaced Housewife

More Chocolate Chip Cookie Vibes

As I mentioned, I love chocolate chip cookies! And if you love brown butter *and* chocolate chip cookies like I do, check out these Small Batch Chocolate Chip CookiesBrown Butter Muscovado Chocolate Chip Cookie Bars and these Brown Butter Muscovado Chocolate Chip Cookie.

You can find all of my cookie recipes right here; make sure to check out these Espresso Chocolate Chip Cookies (they’re so good, one-bowl and ready in under 25 minutes!)!

If you’re digging small batch baking (love), then look at my favorite small-batch, one-bowl mega vanilla chocolate chip cookies. These cookies are minimal fuss and mega fabulous.

Enjoy your Brown Butter Chocolate Chip Skillet Cookie with Caramel!

Rebecca Firth

Brown Butter Chocolate Chip Skillet Cookie with Caramel

Your favorite chewy brown butter chocolate chip cookie but baked in an easy peasy skillet! It's made even better with a layer of my favorite quick homemade brown sugar caramel sauce baked into the middle of the cookie. This giant cookie comes together in one-bowl and is mixed and baked in under an hour. Enjoy!
5 from 1 review
Print Save Rate
Prep Time: 25 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: Bar Cookies
Keyword: Bar Cookies, Skillet Cookie, Chocolate Chip, Brown Butter, Caramel, Dessert
Servings: 8 Servings


  • 83 grams unsalted brown butter (about 8 tablespoons (113 grams) unsalted butter before browning)
  • 1 ¼ cup (275 g) brown sugar (dark or light, packed)
  • 1/3 cup (75 g) sunflower or grapeseed oil (or other neutral oil)
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs (room temperature)
  • 2 tablespoons (16 g) water
  • 1 tablespoon (13 g) real vanilla extract
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups (405 g) all-purpose flour (how to measure flour)
  • 1 1/2 cups (256 g) dark chocolate (chopped (feel free to sub in milk chocolate or semi-sweet))
  • 1 batch Quick Homemade Brown Sugar Caramel
  • Sea salt flakes for dusting on top (optional)


  • Preheat your oven to 375°F (191℃). Make sure you have a rack in the top third of the oven, leaving at least 6 inches (15 cm) of space between the skillet and the heat source.
  • Place 8 tablespoons (113 g) butter in a small sauce pan (see note below) and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, continuously stirring and watching. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a medium, heat-safe bowl to cool until closer to room temperature, but still liquid. 
    (For more details on browning butter, check out my How to Perfectly Brown Butter tutorial)
  • Add the oil, brown sugar, granulated sugar, eggs, water and vanilla to the browned butter once it has slightly cooled. Whisk together until thoroughly blended. It will be thick and sludge-like. Add in the salt, baking powder and baking soda whisking until completely combined. Fold in the flour until barely combined and you still see streaks of flour. Add in the chocolate chips mixing until evenly distributed throughout the dough (do not overmix).
  • Gently press half of the cookie dough in the bottom of the skillet. Pour 1/3 of the caramel sauce on top (about 2/3 cup) and then put the remaining cookie dough on top, covering the caramel completely. Place on the top rack of the oven and bake for 17-20 minutes. Set on a cooling rack for at least 45 minutes prior to serving. The longer it sits, the easier it will be to get a good clean cut (chilling it makes it even easier). Along those lines, use a sharp knife and clean the blade in between cuts if you want each slice to look its best.


Browning Butter

If you’re new to browning butter then brown the butter in a light-colored pan so you can see the brown bits forming. If you’re confident in your butter browning capabilities, you can do it in the skillet (making this the most one-bowl recipe out there! 
If you brown the butter in the skillet, make sure you whip down the skillet before adding in the cookie dough (so there aren’t any burned bits).
For more on browning butter, check out my How to Make Perfect Brown Butter tutorial. 
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating


  • Aubrey Carty July 27, 2023 at 9:48 AM

    What would the bake time be for two, 5” skillets?
    This skillet cookie recipe is my FAVE!

    • Rebecca Firth July 31, 2023 at 2:27 PM

      Hi Aubrey!!
      This makes me so happy to hear, thank you!! So, I’ve baked them in three 6-inch (15-cm) mini cast irons and they baked for 15-17 minutes.

      I would set them on a baking sheet to catch any overflow while baking in the smaller skillets. Let me know if you have any other questions. Enjoy!! xo

  • Judith January 22, 2019 at 7:30 PM

    I know this is an old post, but just have to say that this was my first skillet cookie and it was the best!!! I mean, OMG! Yum! Nothing to change on this recipe. Thanks for the yummy recipe!

    • Rebecca Firth January 28, 2019 at 10:45 PM

      Yay!!!! I am SO HAPPY that you loved it!!!!! xoxo

  • Sara Larsson September 22, 2017 at 7:42 PM

    Rebecca, this Brown Butter Chocolate-Caramel Skillet Cookie looks and for sure tastes like heaven!!! xoxo

    • Rebecca Firth September 23, 2017 at 3:47 AM

      It’s the best Sara — I hope you try it!! xoxo

  • Coco in the Kitchen June 8, 2017 at 9:52 PM

    We should’ve name our daughter Brown Butter Chocolate-Caramel Skillet Cookie….

  • Archaeogrrrl June 5, 2017 at 12:32 AM

    Pecans. Toasted pecans sprinkled over the caramel was freaking insanely delicious.

    Love. This. Thank you.

  • Asha June 3, 2017 at 8:10 PM

    Rebecca, I go gaga over brown butter and you seriously make the best use of them in desserts. I could have this just all by myself and not have any other meal. I like the soft center idea. A great idea for summer parties.
    ALso the info you shared, awesome. KUDOS.

    • Rebecca Firth June 4, 2017 at 3:08 AM

      I am obsessed with brown butter!!!! It’s never a bad idea. ;) …I could definitely hoard this!! Cheers Asha!!! xoxox

  • amisha June 2, 2017 at 3:34 PM

    This looks ahmazing! I love that you added caramel in between for the ooey gooeyness! I love skillet cookies! perfect for sharing! Loved all the news you shared too… always intriguing/interesting to read Rebecca!

    • Rebecca Firth June 4, 2017 at 3:07 AM

      Hi Amisha!!! I am now obsessed with skillet cookies…ohh, the possibilities!!! I’m glad you like the links!! xoxo

  • Nanette May 31, 2017 at 5:12 PM

    Thank you Rebecca, This recipe looks sensational. I shall try it tonight. Woo Hoo

  • Laura | Tutti Dolci May 31, 2017 at 3:37 AM

    This skillet cookie is just what I need to feel well rested and happy ;). At the very least, the glossy pools of chocolate should do the trick! xo

    • Rebecca Firth June 4, 2017 at 3:05 AM

      Glossy pools of chocolate always make me relaxed!! xoxo

  • Mary Ann | The Beach House Kitchen May 30, 2017 at 4:24 PM

    I know we’re going to LOVE this cookie skillet Rebecca! Casey gets home from Shanghai this Thursday night, so I’ll need to make him one this weekend!! Happy Birthday!

    • Rebecca Firth June 4, 2017 at 3:05 AM

      I hope you do make it for him!! And Shanghai — FUNNNNN!!!! Sending lots of love!! xoxo

  • Christine Mason May 28, 2017 at 5:43 PM

    I’m going to make this for tomorrow’s BBQ – thank you! Also, the lunch shaming article made me cry and yes, canonized and praised to those kind souls who pay off the debts. xo

    • Rebecca Firth May 28, 2017 at 9:57 PM

      Me too!! I know they’re not allowed to exclude students from extracurricular activities (like paid field class trips, etc.) if they have a lunch balance due…but they need to take it the next step. It’s not the kid’s fault that their parents haven’t paid the lunch fee and honestly, most of the people in default simply can’t afford it. And if they can’t afford that one meal, it obviously makes that one meal that much more important to those kids.

      …I do hope you enjoy this + your Memorial Day. Sending lots of love! xo

  • Kate May 28, 2017 at 10:42 AM