There’s something undeniably magical about the combination of warm cookies, tart apples, and gooey caramel all melding together in a cast iron skillet. This Caramel Apple Cookie Skillet is the embodiment of fall comfort food – a dessert that fills your kitchen with the aroma of cinnamon and baked apples while creating an irresistible treat that’s meant to be shared.
Perfect for those cozy autumn evenings or as a showstopping dessert for casual gatherings, this skillet cookie combines the best elements of a fresh apple crisp and a chocolate chip cookie, but with caramel drizzle taking it to new heights. The edges get perfectly crisp while the center stays delightfully soft and chewy – making every bite a little different and completely delicious.
Why You’ll Love This
- One-pan wonder that requires minimal cleanup – just mix, bake, and serve in the same skillet
- The perfect balance of textures with crispy edges, a soft center, and chunks of tender apples
- Impressive presentation that looks like you spent hours, when it only takes about 45 minutes total
- Customizable with your favorite cookie base and apple varieties
- Ideal for topping with ice cream for that magical hot-and-cold dessert experience
Ingredients
- 1 Cup Unsalted Brown Butter
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 2 Large Eggs (Room Temp)
- 1 Tsp Vanilla
- 2 2/3 Cups of All Purpose Flour (Spoon & Leveled)
- 1 Tsp Baking Soda
- 1 Tsp Cinnamon
- 1/2 Tsp All Spice
- 1 Tbsp Granulated Sugar
- 1 Tsp Cinnamon
- 2 Large Honey Crisp Apples
- 1/2 Cup Sugar
- 1/4 Cup Brown Sugar
- 2 Tsp Cinnamon
- 1/8 Tsp Nutmeg
- 1/3 Cup Water
- 1 Tbsp Fresh Squeezed Orange Juice
- 2 Tbsp Water (Set aside)
- 2 Tsp Cornstarch (Set aside)
- 1/8 Tsp Vanilla
- Vanilla Ice Cream
- Store Bought Caramel
Instructions
- 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.
- While your butter cools, sift your dry ingredients together.
- 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.
- 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.
- 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.
- 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.
- 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!
Tips & Variations
- For extra texture, add 1/2 cup of chopped walnuts or pecans to the cookie dough
- Try different apple varieties – Honeycrisp or Granny Smith provide a nice tartness that balances the sweet cookie
- If you don’t have a cast iron skillet, you can use a 9-inch cake pan, though you may need to adjust baking time
- For a shortcut version, use prepared cookie dough from the store
- Make it extra decadent by adding 1/3 cup of butterscotch chips along with the white chocolate chips
- For a make-ahead option, prepare the dough and refrigerate for up to 24 hours before baking
Serving Suggestions
This Caramel Apple Cookie Skillet begs to be served warm with a generous scoop of vanilla ice cream on top, allowing it to melt slightly into the warm cookie. The contrast of temperatures and the way the ice cream mingles with the caramel creates an absolutely heavenly dessert experience.
For a special touch, consider serving individual portions with a light dusting of powdered sugar, a drizzle of additional caramel sauce, or even a sprinkle of flaky sea salt to enhance the caramel flavor. Apple cider or hot coffee make perfect beverage pairings to complete this cozy dessert.
Notes
- The cookie skillet will continue to set as it cools – for a gooier center, serve after just 5-10 minutes of cooling
- Leftovers can be stored covered at room temperature for up to 2 days, though it’s best enjoyed fresh
- To reheat, warm individual portions in the microwave for 15-20 seconds
- The edges should be golden brown and slightly crisp, while the center remains soft but not raw
FAQs
Can I make this without a cast iron skillet?
Yes! While a cast iron skillet gives the best crispy edges, you can use a 9-inch cake pan or pie dish instead. Just watch the baking time as it might vary slightly.
What are the best apples to use in this recipe?
Firm apples that hold their shape when baked work best, such as Honeycrisp, Granny Smith, Braeburn, or Pink Lady. Avoid softer varieties like McIntosh that might turn mushy.
Can I prepare this in advance for a dinner party?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 24 hours. Allow it to come to room temperature for about 30 minutes before pressing into the skillet and baking.
Is there a dairy-free version of this recipe?
Yes, you can substitute the butter with a plant-based butter alternative, use dairy-free white chocolate chips, and choose a dairy-free caramel sauce to make this recipe dairy-free.
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