“The Cookie Book” author Rebecca Firth’s Stuffed Pretzel Caramel Skillet Cookie recipe will put your taste buds on overdrive.
- 8 tablespoons (115 g) unsalted butter
- 1 1⁄4 cups (275 g) light or dark brown sugar, packed
- 2⁄3 cup (158 ml) sunflower seed oil or other neutral oil
- 1⁄4 cup (48 g) granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons (30 ml) milk, room temperature
- 1 tablespoon (15 ml) real vanilla extract
- 11⁄2 cups (204 g) all-purpose flour
- 11⁄2 cups (204 g) bread flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups (240 g) dark chocolate, coarsely chopped
- 1 cup (40 g) chopped small pretzels, some broken, some whole
- 3⁄4 cup (90 g) caramel candy, chopped
*Reprinted with permission from The Cookie Book by Rebecca Firth, Page Street Publishing Co.
- Preheat your oven to 350°F (177°C).
- Butter a 10-inch (25-cm) cast-iron skillet and make sure you have a rack in the top third of the oven, at least 6 inches (15 cm) from the heat source.
- Place the butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high.
- Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3 to 5 minutes. When this happens, take it off the heat and pour into a medium, heat-safe bowl to cool a bit.
- Once cool, stir in the brown sugar, oil, granulated sugar, eggs, egg yolk, milk and vanilla and mix until blended. Set aside.
- In another medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt.
- Add this to the butter mixture, stirring until barely combined and you still see streaks of flour.
- Add in the chopped chocolate, pretzels and caramel and stir until combined and everything is evenly distributed throughout.
- Add the dough to the skillet, patting it down to smooth any bumps and lumps.
- Bake for 22 minutes in the top third of the oven. Wait at least 45 minutes to serve, and I strongly urge you to serve with vanilla ice cream.
- Use three 6-inch (15-cm) petite cast-iron skillets, placed on a baking sheet to catch any overflow, and reduced the bake time to 15 to 17 minutes.
- If you can’t be bothered browning the butter, you can melt it.
- These would also be delicious with some sea salt dusted on top.