Header shot of a chocolate chip skillet cookie with vanilla ice cream on top.

Decadent Chocolate Chip Skillet Cookie Filled with Miso Caramel

Since today is my birthday, I decided to make myself a birthday cake and share the recipe with you! Fun fact: when I was a kid, I hated cake. When I went to birthday parties, I’d scrape all the frosting off my cake and only eat that like a little weirdo. For my own birthday, I’d make my mom get me a cookie cake. A thick chocolate chip cookie topped with frosting was the ultimate birthday treat in my book. Now, my palate is a bit more refined, so instead of a cookie piled high with frosting, I opted for a gooey chocolate chip skillet cookie filled with miso caramel.

A word on size

I’ll warn you that this 10 inch skillet cookie is a big boy. I toyed with the idea of halving the recipe. But because I was dead set on filling it with miso caramel sauce, my hands were tied. It had to be massive. I had to do a layer of cookie dough followed by a layer of miso caramel and then another layer of cookie dough. It was the only way! So sorry about that.

That said, if you’d like a smaller skillet cookie, it’s technically possible. Just use a 5 inch oven safe skillet and halve the recipe. You’ll also need to cook it for less time. I would imagine something like 20-25 minutes should do the trick, but I haven’t tested it so you should probably keep an eye on it.

Do I have to eat it all immediately?

Listen, this skillet cookie (or pizzookie, if you prefer that title) will absolutely be best fresh. But as I said, it’s quite large. Once it’s completely cooled, you can cut it into slices and store those in an airtight container in the fridge. Alternately, you can refrigerate it in the skillet and spoon as much as you’d like out whenever you’d like. Put it on a plate and pop it in the microwave for a few seconds. It’ll become a gooey delight once more. That’s what I’ll be doing because I love a rustic molten situation. If you’re able, though, enjoy it with family and/or friends and eat it in one sitting!

How cooked should this thing be?

Let’s just say not very. Everybody knows that cookies are best when they’re semi-raw. This is only heightened when it’s a skillet cookie. I don’t make the rules here! If for some reason you’re looking for something a little less raw and gooey, just cook it for longer. I don’t know why you would ever do that, though.

Where the heck do I get miso caramel sauce!?

Sorry, folks, but you’ll have to make this one. Lucky for you, I’ve got a recipe for some miso caramel sauce!


Decadent Chocolate Chip Skillet Cookie Filled with Miso Caramel

Course Dessert
Keyword chocolate chip cookie, chocolate chip skillet cookie, cookies, miso caramel sauce, skillet cookie


  • 8 oz Unsalted butter (Room temperature)
  • 1 cup Light brown sugar
  • 1/2 cup Granulated sugar
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 cup All purpose flour
  • 2 cups Semi-sweet chocolate chips
  • 6-8 tbsp Miso caramel sauce


  • Vanilla ice cream (Optional)


  • Preheat the oven to 350° Fahrenheit. Grease a 10 inch oven safe skillet with butter or cooking spray.
  • Using a hand or stand mixer, cream together the butter and sugars until they're light and fluffy.
  • Add the eggs and vanilla extract and mix until combined, scraping down the sides of the bowl with a spatula if necessary.
  • In a separate bowl, add the flour, baking soda and salt and whisk to combine.
  • Add the dry ingredients you just mixed to the bowl with the wet ingredients. Mix until just combined, being careful not to over-mix. Then gently fold in the chocolate chips.
  • Take half the dough and press it into the bottom of your greased skillet. Then add 6-8 tbsp miso caramel on top of that and smooth with a spatula. Finally, add the rest of the cookie dough in clumps, pressing down so that it's covering all the caramel.
  • Bake for 25-35 minutes, or until almost set (the center should wobble just a little bit if you jostle the pan).
  • Let cool for a few minutes and then dig in! (This is also incredible when topped with vanilla ice cream.)

And that’s it! I highly recommend topping this skillet cookie with vanilla ice cream and eating it out of the pan. Though if you want to be civil, I suppose a plate will do. Just don’t forget the ice cream, ok?!

If you make this, let me know in the comments or on Instagram! I always love hearing from you!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating