A giant cookie loaded with chocolate and caramel, doesn't get much better than that... does it? It could! What if I said you can eat this giant cookie straight from the skillet, as soon as it comes out of the oven?!?
This fun family-style treat can be customized with your favorite flavors. Experiment with all different kinds of chocolate chips and KISSES! You can use this cookie as a base for a big ice cream sundae too!
Ingredients:
1 cup butter
2 cups brown sugar
2 eggs, beaten
2 1/2 tsp vanilla
3 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup semi sweet chocolate chips
1 cup HERSHEY'S Caramel KISSES (about 40 pieces)
Directions:
1 cup HERSHEY'S Caramel KISSES (about 40 pieces)
1/2 cup caramel sauce or salted caramel sauce, optional
10" cast iron skillet or 8x8 baking dish
Directions:
- Preheat oven to 350 degrees.
- Melt butter in a cast iron skillet over medium heat. Pour melted butter into a mixing bowl and set skillet aside. If you are using a baking dish instead of skillet, butter can be melted in the microwave.
- Stir brown sugar into the melted butter.
- Add eggs and vanilla and mix well.
- Add flour, baking soda and salt and mix until combined.
- Stir in chocolate chips and KISSES.
- Press half of the cookie dough into the skillet and cover with caramel sauce and then top with remaining cookie dough - you may have to evenly press this into the pans with your hands. If you are not using caramel, press all dough into the skillet at once.
Bake for 25-30 minutes or until edges golden brown and caramel is bubbly.- Serve hot as is or topped with your favorite ice cream.
Use caution when serving this straight from the skillet, the skillet itself will stay hot for a long time.
