Description
This easy one-pan dessert combines gooey caramel, tender apples, and a chewy cookie base for the ultimate fall treat. Perfect for sharing, it bakes up in under 40 minutes and delivers cozy comfort in every bite.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 3/4 cups (220g) all-purpose flour (or gluten-free blend)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 medium apple (about 150g), peeled, cored, and chopped into 1/2-inch cubes
- 1/2 cup (85g) caramel candies, chopped (or caramel bits)
- Vanilla ice cream (optional, for serving)
- Extra caramel sauce (optional, for serving)
- Chopped toasted pecans or walnuts (optional, for serving)
- Pinch of flaky sea salt (optional, for serving)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 10-inch oven-safe skillet with butter or nonstick spray.
- In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Add egg and vanilla extract; mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg (if using).
- Gradually stir the dry mixture into the wet ingredients in thirds, mixing gently until no streaks of flour remain.
- Fold in chopped apple and caramel candies or bits until evenly distributed.
- Scrape dough into prepared skillet and spread evenly to the edges. Press extra caramel pieces deep into the top.
- Bake for 25-30 minutes, until edges are golden and center is set but still soft. A toothpick should come out with moist crumbs.
- Remove from oven and let sit for 10 minutes before serving.
- Serve warm, straight from the skillet. Top with ice cream, caramel sauce, nuts, or sea salt as desired. Slice or scoop into wedges.
Notes
For gluten-free, use a 1:1 baking blend. Vegan adaptation: use plant-based butter and a flax egg. Press caramel pieces deep into the dough to prevent burning. Apples should be chopped evenly for best texture. If using a smaller skillet, reduce ingredients by 1/4 and check baking time earlier. Let the skillet cool before washing, especially if using cast iron. The cookie will firm up as it cools; serve warm for gooey texture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of a 10-inch skillet
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 48
- Fiber: 2
- Protein: 3
Keywords: caramel apple cookie skillet, fall dessert, skillet cookie, easy dessert, one-pan dessert, apple dessert, caramel dessert, comfort food, autumn baking