Stuffed Pretzel Caramel Skillet Cookie

Stuffed Pretzel Caramel Skillet Cookie
“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.

  1. Preheat your oven to 350°F (177°C).
  2. 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.
  3. Place the butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high.
  4. 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.
  5. Once cool, stir in the brown sugar, oil, granulated sugar, eggs, egg yolk, milk and vanilla and mix until blended. Set aside.
  6. In another medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt.
  7. Add this to the butter mixture, stirring until barely combined and you still see streaks of flour.
  8. Add in the chopped chocolate, pretzels and caramel and stir until combined and everything is evenly distributed throughout.
  9. Add the dough to the skillet, patting it down to smooth any bumps and lumps.
  10. 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.


  1. 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.
  2. If you can’t be bothered browning the butter, you can melt it.
  3. These would also be delicious with some sea salt dusted on top.

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