Oh my goodness! You know how I LOOOVE Caramel, but have you ever tried SALTED caramel?
EEEK! Its AmAAAAzing!
Stephanie from Back for Seconds Blog, is the genius behind this tasty dessert. I love using my cast iron skillet for baking!
You can find more amazing at her site. You will LOVE her easy recipes and stunning food photographs!
Salted Caramel Deep Dish Cookie Pie
adapted from Back for Seconds Blog
FOR THE PIE:
- 1 cup Softened Butter
- 1-½ cup Brown Sugar
- ½ teaspoons Real Vanilla
- 2 whole Eggs
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- 2-½ cups Flour
- 12 ounces, weight Semi-Sweet Chocolate Chips
- 2 cups Caramel Bits
- Sea Salt
FOR THE SAUCE:
- 4 Tablespoons Butter
- 1 cup Brown Sugar
- 1-½ teaspoon Real Vanilla
- ½ cups Cream
- Vanilla Ice Cream
- Coarse Sea Or Kosher Salt
Preheat oven to 350*. In your electric mixer, cream the butter and brown sugar until light and fluffy. Add the eggs and vanilla, mixing until smooth. Add the salt and soda, and gradually mix in the flour until well incorporated, stirring in chocolate chips last.
Spray 12″ cast iron skillet and press half the cookie dough into the skillet and top with the 1 cup of caramel bits. Top with remaining cookie dough, pressing to edges. Sprinkle remaining 1 cup of caramel bits on the top and press slightly into the dough.
Bake for 25-30 minutes or until golden and a toothpick inserted into the center of the cookie comes out clean.
While you wait, make your Caramel Sauce by combining in a saucepan over medium heat, butter, brown sugar, cream, and vanilla. Cook and stir for about 10 minutes or until the caramel thickens. Let cool about 5 minutes before using.
Serve a pie slice of your cookie with a scoop of vanilla ice cream, a drizzle of caramel sauce and a sprinkling of coarse salt.
You all, this dessert is uber rich, and as I mentioned before…..