* The following recipe contains sponsored content. Opinions are my own.*

I am the queen of throwing together ingredients to come up with new and exciting cookie recipes. I mean is there anything better than a cookie that is fresh out of the oven? There is. A giant cookie that is fresh out of the oven! So when the friendly folks at OCHO Candy reached out to me to ask if wanted to work with them, not only did I not hesitate to work with this incredible organic candy company, but I knew that I was making a big, delicious cookie for them. This Snickerdoodle Cookie Skillet with Caramels is a larger version of the popular cinnamon and sugar cookie that has been elevated to a new level with caramel candies.You’re gonna want to stick around for this one.

After receiving these delicious caramel candies from OCHO Candy, I literally had to fight off my children for a week while I worked on this recipe. We, of course, sampled them immediately upon arrival and were blown away at how incredible they were. Not only do they come in an assortment of flavors (classic, coffee, cinnamon, chocolate), but they’re also organic and dairy-free.

Now, dairy-free is not something that is usually in my wheelhouse, but I wanted to create a recipe that could be made with or without dairy. These days, there are incredible options for dairy-free butter, so if that’s where you want to head with this Snickerdoodle Cookie Skillet with Caramels, just simply swap of regular butter for dairy-free.

This Cookie Skillet is so incredibly easy to make and so darn delicious. I made a few batches of this recipe throughout the week and they were quickly devoured each time. For this recipe, I used the classic caramel candies, but feel free to change it up. I think that any of the options would be super tasty!

If you’d like to check out the incredible candies at OCHO, click the link below.

Ingredients Needed for Snickerdoodle Cookie Skillet with Caramels

Butter– can substitute with dairy-free

Sugar– Granulated and Light Brown Sugar

Eggs

Pure Vanilla Extract

Flour

Baking Soda

Spices– salt, cream of tartar, and ground cinnamon

Caramel Candies– I used OCHO candy vegan caramels. Can substitute with other caramels, candies, or chocolates (or chocolate chips)

Let me show you how to make this Snickerdoodle Cookie Skillet with Caramels 👇🏻

Begin by preheating your oven to 350 degrees.

In a large bowl, use a hand mixer (or you can use a stand mixer) and combine 3/4 cup softened butter, 3/4 cup granulated sugar, and 1/4 cup packed brown sugar. Beat on medium speed for 2 minutes until the butter is fluffy and has lightened in color.

Next, add one egg and one egg yolk, along with 2 tsp of pure vanilla extract. Beat for another minute until combined.

Then, in another (small) bowl, combine 2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cream of tartar, and 1 tsp ground cinnamon using a sifter (or mesh sieve).

Give the dry ingredients a quick stir.

And then add the dry ingredients to the wet ingredients. Beat on low speed, increasing to medium., beating until just combined.

Now dump the cookie dough into a 12” non-stick, oven-safe skillet- I’m using a coated cast iron skillet here and it works fabulous for skillet cookies. Evenly spread the dough into the skillet.

Next, sprinkle the cookie dough with cinnamon and sugar and top with chopped caramel candies.

Finally, bake in the oven for 22-28 minutes. Your baking time will depend on how gooey you like you skillet cookie. (NOTE: the baking time listed is for a 12” skillet. If you use a different sized skillet, adjust your baking time accordingly)

Let it cool for a few minutes (if you can) before slicing and serving.

Enjoy!!

Snickerdoodle Cookie Skillet with Caramels

A delicious cinnamon and sugar cookie skillet topped with gooey caramels. This Snickerdoodle Cookie Skillet with Caramels is so darn good. Grab a spoon, you’re gonna want to dig in!

Total Time 25

Servings 12 Servings

Author Maggie @ Cupcakes and Sarcasm

Equipment

1 12 inch non-stick, oven-safe skillet (cast iron will work too) The bake time is based on a 12” skillet. If you use a different size, adjust the baking time accordingly.

Ingredients

3/4 Cup Unsalted Butter, softened
3/4 Cup Granulated Sugar
3/4 Cup Light Brown Sugar, packed
1 Large Egg
1 Egg Yolk
2 Tsp Pure Vanilla Extract
2 Cups Flour
1 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cream of Tartar
1 Tsp Ground Cinnamon
Cinnamon + Sugar for topping
Caramel Candies for topping

Instructions

Begin by preheating the oven to 350 degrees.
In a large bowl (or in the bowl of a stand mixer), combine the butter and both sugars with a mixer on medium speed. Beat the butter and sugars for two minutes until the butter is fluffy and has lightened in color.
Add the egg, egg yolk, and vanilla to the bowl and beat until combined.
In a separate small bowl, combine the flour, baking soda, salt, cream of tartar, and cinnamon using a sifter (or fine mesh sieve). Give it a quick stir and then add to the large bowl of wet ingredients.
Beat the dry ingredients into the wet, starting on low speed and increasing to medium speed. Mix until just combined.
Dump the cookie dough into a 12 inch oven-safe and non-stick skillet. Spread the dough evenly across the skillet.
Sprinkle the cookie dough with cinnamon and sugar and then top with caramel candies.
Bake the cookie skillet fr 22-28 minutes. Your bake time will depend on how gooey you want your cookie to be. After taking the cookie out of the oven, let cool for a few minutes before slicing and serving. Enjoy!

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