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Description:
This over the top Pizookie recipe is gooey, sweet and perfect for sharing!
Ingredients:
- 1 cup salted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 1/4 cups all purpose flour
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cups coarsely crushed pretzels
- 1 (11- ounce) bag soft caramels, unwrapped
- 1/3 cup milk
- optional – 2 teaspoons flaked sea salt
Instructions
- Preheat oven to 350°F. Grease a 10- inch skillet with butter, or nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar on medium speed for 2 minutes.
- Add in the eggs, vanilla, salt, and baking soda and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add flour, mixing for 30 seconds, or until just combined.
- Stir in the chocolate chips and crushed pretzels. Set the dough aside.
- Place the caramels and milk in a large, microwave-safe bowl. Microwave in 30- second increments, stirring after each until the caramels are melted and smooth.
- Press 2/3 of the cookie dough into the bottom of the prepared skillet. Pour the caramel evenly on top, doing your best to keep it away from the edge.
- Scoop out the remaining dough by the tablespoon and flatten each portion, placing it evenly on top of the caramel. Some of the caramel will peek through, this is ok.
- Bake for 25- minutes, or until the edges are golden. The top will be just set, but slightly wobbly.
- Sprinkle with sea salt, if desired.
- Allow the pizookie to cool for 20 minutes in the pan before serving. Eat right out of the skillet, or scoop into bowls and top with ice cream!
Notes:
Store airtight at room temperature for up to 3 days.
Keywords:: cookies and cups, pizookie, salted caramel, chocolate chip cookies, skillet cookie, pizookie recipe
