January 9, 2016

Caramel Cookie Skillet Cake


Happy New Year! I haven't posted anything in a rather long time, almost two months! I'm deeply sorry, I just haven't been quite motivated lately to do a blog post. School really has been taking up most of my time lately. But here I am, and I promise no more hiatuses.


One of my good friend's mother always makes such good cookie skillet cakes. It was so good it made me want to make a whole one just for myself. (That's how you know something is good) I didn't use her recipe unfortunately, and I made a slight adjustment; a layer of caramel. Can you see it?! So delicious.

Caramel Cookie Skillet Cake 

Makes one, 8" or 9" cookie cake

Cookie
 
1 cup                    butter, softened
1 cup                    sugar
1/2 cup                 brown sugar
2 tsp                     vanilla
2 tbsp                   maple syrup
2 eggs
2 3/4 cup              flour
1 tsp                     baking soda
1/2 tsp                  salt
1/2 cup                 chocolate chunks
1/2 cup                 semi sweet chocolate chips

Preheat the oven to 350 degrees. Line the bottom of an 8"-9" skillet (or cake pan) with parchment paper. Soften the butter until very slightly melted. Mix the butter and sugars with an electric mixer until light and fluffy. Add the vanilla and maple syrup and mix again until incorporated. Add the eggs and beat on low until just combined. Add the flour in two batches along with the baking soda and salt. Mix until just combined. Next, stir in the chocolate chunks and chips. Set aside while making the caramel.

Caramel

1/2 cup               sugar
1/8 cup               water
1/2 tbsp              corn syrup
1/4 cup               heavy cream
1 tbsp                 butter

Add the sugar, water and corn syrup to a small saucepan on low heat. Swirl occasionally to keep from burning. Once the sugar has dissolved, turn the heat up to medium and let it come to a simmer. Keep an eye on it and swirl it until it becomes a nice golden colour. Remove from the heat and add the heavy cream. Be careful as it is scalding and will bubble up. Add the butter and whisk to incorporate. Let it cool slightly. You can always substitute real caramel for caramel candies, just melt them with about a 1/4 cup of heavy cream and whisk together.

Once the caramel has cooled, press some cookie dough into the bottom of the skillet (or cake pan) about 1/2"-1" thick. Pour caramel over top and spread out evenly with a spoon. Press down more cookie dough over top, about 1/2" thick.  Bake at 350 for about 20 minutes. It should be golden on the top. Reduce oven temperature to 320 degrees and bake for another 20 minutes to allow the center to cook fully though. Once baked, take out of oven and allow it to cool fully before serving. Enjoy!



This is such a wonderful and easy recipe, sure to be a big hit with kids and adults. I mean who can resist a giant cookie am I right?
Here's to a wonderful new year with many exciting events to come.

Elanne Boake

1 comment:

  1. Yum! Looks awesome. Thanks for the tip about using caramel candies. Picnic season is right around the corner & I plan to add this to my take-along arsenal. Cheers 😀

    ReplyDelete