Caramel Apple Cookie Skillet (Print Version)
# Ingredients:
→ Cookie Skillet
01 -
1 Cup Unsalted Brown Butter
02 -
1 1/4 Cups Packed Brown Sugar
03 -
1/4 Cup Sugar
04 -
2 Large Eggs (Room Temp)
05 -
1 Tsp Vanilla
06 -
2 2/3 Cups of All Purpose Flour (Spoon & Leveled)
07 -
1 Tsp Baking Soda
08 -
1 Tsp Cinnamon
09 -
1/2 Tsp All Spice
→ Cinnamon Sugar
10 -
1 Tbsp Granulated Sugar
11 -
1 Tsp Cinnamon
→ Apple Filling
12 -
2 Large Honey Crisp Apples
13 -
1/2 Cup Sugar
14 -
1/4 Cup Brown Sugar
15 -
2 Tsp Cinnamon
16 -
1/8 Tsp Nutmeg
17 -
1/3 Cup Water
18 -
1 Tbsp Fresh Squeezed Orange Juice
19 -
2 Tbsp Water (Set aside)
20 -
2 Tsp Cornstarch (Set aside)
21 -
1/8 Tsp Vanilla
→ For Serving
22 -
Vanilla Ice Cream
23 -
Store Bought Caramel
# Instructions:
01 -
Cut butter into cubes. In a heavy saucepan, heat butter over medium heat to begin the browning process. Stir constantly until the butter turns a golden brown color. It will be foamy and that's ok. Once the butter reaches that beautiful golden brown color, remove from heat and place into a heat safe bowl to cool.
02 -
While your butter cools, sift your dry ingredients together.
03 -
Once the butter has cooled, preheat oven to 350°F and prepare a 10" skillet with non-stick spray. In a large bowl combine your brown butter and sugars and whisk until combined. Add eggs and vanilla and whisk until combined. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
04 -
Drop the dough evenly in skillet and mix the cinnamon sugar ingredients together. Sprinkle a light coating of cinnamon sugar. Bake at 350 degrees for 25-30 minutes until golden brown and steady on the sides and middle.
05 -
While the cookie bakes, peel, core and slice two large Honey Crisp apples. In a pan on medium heat add the apples, water, sugars, spices and orange juice. Mix and allow to cook until the apples begin to soften, about 10 minutes.
06 -
Once the apples have cooked, add the 2 tsp of cornstarch to the 2 tbsp of water and mix until dissolved. Add to the caramel apple mixture and mix until combined. Continue to cook until the apple juices thicken but be careful not to let it burn. Once thickened, add vanilla and mix then remove from heat and transfer the filling to a heat safe bowl.
07 -
Once your cookie is ready, place on a cooling rack and allow to cool a bit. When the filling has cooled a bit, pour it on top of the cookie skillet, leaving out a bit of the sauce. Pour caramel over the filling and scoop ice cream to your heart's desire. Drizzle more caramel and enjoy!
# Notes:
01 -
This cookie dough needs to be baked right away as it does not store well.
02 -
Room temperature eggs are important for this dough to come together beautifully.
03 -
Be careful not to burn the butter when browning - watch for a golden color.