Salted Caramel Filled Oreo Chocolate Chip Skillet Cookie
Try this Salted Caramel Filled Oreo Chocolate Chip Skillet Cookie recipe.
Try this Salted Caramel Filled Oreo Chocolate Chip Skillet Cookie recipe.
- pinch of salt
- 1 tsp vanilla extract
- 2 large eggs
- for the topping:
- 1 tbsp cornflour
- 1 and 1/2tsp bicarbonate of soda
- 1 and 3/4 sticks (200g) unsalted butter at room temperature
- 2 cups (280g) plain flour
- 3/4 cup (150g) light brown sugar
- for the skillet cookie:
- one 154g/5.4oz sleeve of oreo's
- 1 cup (175g) semi-sweet/dark chocolate chips
- 1/2 cup (70g) bread flour
- 1/2 cup (100g) caster sugar
- 1/2 cup (135g) salted caramel sauce (i used tesco finest)
- 3/4 cup (180ml) double cream
- 1/4 cup (67g) salted caramel sauce
- 3-4 crushed oreo cookies
- Carbohydrate 14.8491 g
- Cholesterol 846 mg
- Fat 19.88952 g
- Fiber 0.12599999666214 g
- Protein 25.19892 g
- Saturated Fat 6.19968 g
- Serving Size 1 1 recipe (219g)
- Sodium 436.67 mg
- Sugar 14.7231000033379 g
- Trans Fat 3.335512 g
- Calories 351 calories
Step-by-step
- Preheat oven to 180C/350F and spray a 10 or 12 inch skillet with cooking spray.
- Break up your sleeve of Oreos by hand into larger and smaller chunks and place in a medium sized bowl.
- Take out a handful and leave to one side if you plan on pressing Oreos into the top of the cookie.
- Add your chocolate chips, flours, bicarbonate of soda and salt into the bowl of Oreos and mix until all the chocolate and Oreos are coated in flour.
- Leave to one side.
- Place sugars and butter into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, about 2 mins on med-high speed.
- Add in eggs and vanilla extract, scraping sides of bowl as necessary, and mix until well incorporated and smooth, about 1 minutes on med-high speed.
- Tip your flour and chocolate mix into your egg mixture and mix on low until a soft dough forms.
- Tip ¾ of your dough into your prepared skillet and smooth until level.
- Spoon ½ cup salted caramel sauce all over the cookie dough and use the back of a spoon to smooth it out over the cookie dough - leave a ½ inch gap around the edge to prevent leakage.
- Dot the remaining ¼ of cookie dough around the skillet and then smooth it over (again I used my fingers) it doesn't matter if not every single bit of caramel is covered, but it probably will be!
- If you have reserved some Oreo pieces, press them into the top of the dough.
- Place in the oven for 23-28 minutes until risen, golden and the middle is set.
- Leave to cool in the skillet completely before making the topping:
- Place double cream into a medium sized bowl and whisk until it holds a peak.
- Place into a piping bag fitted with an open star nozzle and then pipe all around the edge of the cookie and a larger "star" in the centre.
- Crush 3-4 Oreos into fine crumbs and then sprinkle over the peaks of cream.
- Place ⅛ cup salted caramel into a small heatproof bowl and microwave for 20 seconds to make it more workable.
- Drizzle salted caramel all over the skillet cookie with a spoon or squeezy bottle.
- Skillet cookie will keep covered, in the fridge for 4 days. Microwaving it for 20-30 seconds will make the centre extra gooey again, or serve at room temperature.
My Giant Salted Caramel Oreo Skillet Cookie Adventure
Okay, folks, let's talk about dessert. Specifically, let's talk about the most gloriously decadent, outrageously delicious, and utterly addictive skillet cookie you'll ever encounter: the Salted Caramel Filled Oreo Chocolate Chip Skillet Cookie. I'm not just saying this because I made it; I'm saying it because the evidence was undeniable. The sheer, unadulterated joy on my family's faces as they devoured this monstrous creation spoke volumes. It wasn’t just a cookie; it was an experience, a culinary journey into a land of sweet, salty, and perfectly chewy goodness.
I've always been a bit of a baking enthusiast, but this recipe took my skills to a whole new level. It's more than just throwing ingredients together; it's about the careful layering of textures and flavors, the precise balance of sweet and salty, the satisfying crunch followed by the melt-in-your-mouth gooeyness. The initial steps involved some creative cookie-crushing, a surprisingly satisfying endeavor, followed by the joyful mixing of the dough—it's a very forgiving dough, honestly, so don't stress if it’s not picture-perfect. Then came the caramel layer, a luscious ribbon of salted caramel goodness spread lovingly across the dough. The anticipation as it baked in the oven was almost unbearable; the tantalizing aroma of warm chocolate, butter, and caramel filled the kitchen, promising sweet rewards.
But the real magic happened after the baking. The cooling process was agonizingly slow (I recommend making it a day ahead and letting it chill so that it is not too soft and runny!), but the wait was worth it. The final flourish – that cloud of whipped cream, studded with crushed Oreo crumbs, and drizzled with more salted caramel – transformed this already magnificent cookie into a work of art. It was a visual masterpiece, and trust me, it tasted even better than it looked. Each bite was a symphony of textures and tastes—the crisp edges, the chewy center, the salty crunch of the Oreos, the creamy sweetness of the caramel, and the airy lightness of the whipped cream. It was the perfect balance of indulgence and satisfaction. It wasn't just a cookie; it was pure happiness on a plate.
Ingredients for Success:
One thing I’ve learned from countless baking adventures is the importance of high-quality ingredients. This recipe is no exception. Using good-quality chocolate chips and a rich, creamy salted caramel sauce makes all the difference. Don't skimp on the butter either; it's the key to a perfectly tender and flavorful cookie. And trust me, don't underestimate the power of freshly whipped cream – it’s the final touch of perfection.
Beyond the Recipe:
While this recipe is incredible as is, I encourage you to experiment! Add nuts, different types of chocolate, or even a swirl of peanut butter into the dough. The possibilities are endless! This skillet cookie is perfect for sharing (or not sharing, we won't judge), ideal for a special occasion, or a delightful treat just because. Make it a family affair, get the kids involved in crushing the Oreos or swirling the caramel; the shared experience adds another layer of deliciousness to the whole process. This recipe is more than just a dessert; it's a recipe for creating memories.
Tips for Baking Perfection:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't overmix: Overmixing the dough can lead to a tough cookie. Mix until just combined.
- Baking time: Baking times can vary slightly depending on your oven, so keep an eye on your cookie and adjust the baking time as needed.
- Cooling completely: Allow the cookie to cool completely before adding the topping. This prevents the topping from melting.
- Storage: Store leftover cookie in an airtight container in the refrigerator for up to 4 days. Reheat for 20-30 seconds in the microwave for a gooey center.
So, what are you waiting for? Get baking! Prepare for an unforgettable taste adventure. This is not just a cookie; it's an experience, a testament to the power of simple ingredients transformed into something extraordinary. Trust me, your taste buds will thank you.
