Salted Caramel Chocolate Chunk Mini Skillet Cookie

This salted caramel chocolate chunk mini skillet cookie is everything I want in an easy dessert. It has crisp, buttery edges, a soft and gooey center and plenty of chocolate chunks and caramel bits.

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Made in a mini skillet, this cookie is the perfect size for sharing or enjoying as an individual dessert. And, of course, it is even better served warm with a scoop of vanilla ice cream on top.

How to make this Salted Caramel Chocolate Chunk Mini Skillet Cookie

The cookie dough comes together just like a traditional chocolate chip cookie. Mix together the butter and sugar, then add the egg and vanilla. Mix in the dry ingredients just until the dough comes together, then fold in plenty of chocolate chunks and caramel bits.

Press the dough into a greased mini skillet, making sure it reaches the edges. Bake until the edges are golden brown and set while the center is still soft and slightly underbaked. The cookie will continue to cook a little as it cools, so be careful not to overbake it.

Let the skillet cookie cool for a few minutes, then sprinkle with a little flaky sea salt. Serve it warm with vanilla ice cream for the ultimate combination of warm cookie, melted chocolate, creamy ice cream, and salty caramel.

If you love mini skillet desserts, make sure to check out my Mini Skillet Brownie!

What kind of chocolate should I use?

I love using chocolate chunks in this salted caramel chocolate mini skillet cookie recipe because they create larger pockets of melted chocolate throughout the cookie. You can use semisweet or dark chocolate depending on how rich you want the cookie to be. You could also chop chocolate from a bar!

Chocolate chips will work just as well if that’s what you have on hand.

How to store this Mini Skillet Cookie

This skillet cookie is best enjoyed warm and freshly baked. If you have leftovers, let the cookie cool completely, then cover the skillet tightly or transfer the cookie to an airtight container.

Store at room temperature for up to 2 days. Reheat individual portions in the microwave for a few seconds before serving.

You can also freeze the baked cookie, although the texture is best when freshly baked. For longer storage, I recommend freezing portions of the unbaked cookie dough instead. Press the dough into the skillet, wrap tightly, and freeze. When you’re ready to bake it, add a few extra minutes to the baking time and bake until golden around the edges and soft in the center.