Chocolate Caramel Skillet Brookie

Chocolate Caramel Skillet Brookie
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • Brownie:
  • 1/3 cup unsalted butter, melted
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/4 cup all-purpose flour
  • Cookie:
  • 1/4 cup unsalted butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • Caramel:
  • 8 ounces caramel squares
  • 1 1/2 water
  • flaky salt


Preheat oven to 350ºF. Grease a 10-inch cast iron skillet.


WHISK together butter and both sugars in a medium bowl. Whisk in Nestle® Toll House® Baking Cocoa, egg, vanilla extract, and salt. Fold in flour until just combined and no dry streaks remain. Set batter aside.


BEAT butter and both sugars together with a hand mixer until light and fluffy.

BEAT in egg and vanilla extract. Fold in flour, baking soda, and salt until just combined. Fold in half the Nestle Tollhouse Semi-Sweet Morsels. Set batter aside.


MICROWAVE caramel squares with water, in 30-second increments, stirring in between, until a smooth sauce forms.


SPREAD brownie batter evenly in the skillet. Pour caramel (reserving a little for garnish) over the brownie, leaving a 1-inch ring of batter around the edge.

SPRINKLE flaky salt over everything. Dollop cookie dough over caramel and carefully spread evenly.

SPRINKLE the rest of the Nestle Tollhouse Semi-Sweet Morsels over the cookie dough.

BAKE for 30 minutes (cover with foil if cookie gets too dark), or until a toothpick inserted into the middle comes out clean.

REMOVE from oven and let cool for at least 15 minutes. Drizzle with the reserved caramel and sprinkle with more flaky salt.