Go Back
Caramel Pear Skillet Cookie, fall desserts recipes easy
Brittany Stage

Caramel Pear Skillet Cookie

A brown butter chocolate chip cookie pressed into a cast iron skillet with diced pear and a swirl of caramel sauce, baked until the edges are set and the center is just barely done. Scoop it warm straight from the pan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter 1 stick, used whole for browning
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/4 tsp cinnamon
  • 1 cup semi-sweet chocolate chips
  • 1 medium ripe but firm pear peeled, cored, and cut into 1/2-inch dice (about 3/4 cup)
  • 3 tbsp store-bought caramel sauce plus more for drizzling at the table
  • 1 tsp flaky sea salt for topping, optional

Equipment

  • 10-inch cast-iron skillet
  • medium saucepan or small skillet for browning butter
  • large mixing bowl
  • rubber spatula
  • wire rack

Method
 

  1. Preheat your oven to 375 degrees F. Place an ungreased 10-inch cast iron skillet in the oven while it preheats so it gets hot along with the oven.
  2. Brown the butter: melt the butter in a light-colored saucepan over medium heat, stirring constantly. After about 4 to 5 minutes you will see golden bits form on the bottom and smell a nutty, toasty aroma. Pour the browned butter immediately into a large mixing bowl and let it cool for 5 minutes so it does not scramble the egg.
  3. Whisk both sugars into the warm browned butter until combined. Add the egg, egg yolk, and vanilla and whisk vigorously for about 60 seconds until the mixture looks slightly pale and thick.
  4. Add the flour, baking soda, salt, and cinnamon. Switch to a rubber spatula and fold until just combined, then fold in the chocolate chips and diced pear. Stop mixing as soon as no dry streaks remain.
  5. Remove the hot skillet from the oven using oven mitts and grease it lightly with butter or nonstick spray. Press the cookie dough evenly into the skillet. Drizzle the 3 tablespoons of caramel sauce over the top and use the spatula tip to swirl it gently into the surface. Sprinkle with flaky salt if using.
  6. Bake for 18 to 22 minutes. The edges should look set and lightly golden while the center still looks slightly underdone and glossy. Do not wait for the center to look fully baked or the edges will overbake. The cast iron keeps cooking it after you pull it.
  7. Transfer the skillet to a wire rack and let it rest for at least 10 minutes before scooping. Serve warm directly from the skillet with vanilla ice cream and an extra drizzle of caramel sauce.

Notes

The extra egg yolk is what gives skillet cookies that rich, fudgy center. Do not skip it. If your pear is very juicy, pat the diced pieces dry with a paper towel before folding them in so the dough does not get watery.