Caramel Pretzel Peanut Butter Chocolate Chip Skillet Cookie
This Caramel Pretzel Peanut Butter Chocolate Chip Skillet Cookie has everything but the kitchen sink! A buttery, brown sugar skillet cookie with semi-sweet chocolate chips, peanut butter chips, vanilla caramels, and crunchy, salty, crushed pretzels. There is so much ooey-gooey goodness in this cookie in every single bite!
Servings 8 -10 servings
Ingredients
- 1 c. packed brown sugar
- 1/2 c. sugar
- 1/2 c. butter softened
- 1 large egg at room temperature
- 1/4 c. whole milk
- 1 tsp. vanilla
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 c. semi-sweet chocolate chunks I also added a few mini chips, but not necessary
- 1/2 c. peanut butter chips
- 1/2 c. caramel bits or chopped vanilla caramels
- 20-25 mini butter pretzels broken into pieces
- 1/4 c. peanut butter melted
- ice cream
- chocolate sauce
Instructions
- In a large mixing bowl, beat brown sugar, sugar, and butter until fluffy.
- Add egg, milk, and vanilla, beating until combined.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Add to mixing bowl gradually, beating until combined.
- Fold in chocolate chunks, peanut butter chips, caramel bits, and pretzels.
- Spray a 10-inch cast-iron skillet with non-stick spray.
- Spread half the batter into the skillet.
- Drizzle with melted peanut butter.
- Spread remaining batter into the skillet.
- Bake at 325 for 40-45 minutes, or until edges are golden and a toothpick inserted near the center comes out clean. You may have to poke it in a few places to make sure it's set in the center, since there's a lot of chocolate and chips in the cookie.
- Cool for 15 minutes. Cut into slices.
- Serve warm with ice cream and chocolate sauce.