Caramel Stuffed Crinkle Skillet Cookie Recipes

Steps:

• In a bowl, combine the wet ingredients: sugar, cocoa powder and olive oil.
• Once combined, add the eggs then mix.
• Add the vanilla extract and mix more.
• In another bowl combine the dry ingredients: flour, baking soda, and salt; mix.
• Add the dry ingredients to the wet ingredients; mix.
• Cover with a plastic wrap, then chill for 2-3 hours.
• Take half of the cookie mixture and make a loose-looking cookie.
• Place a layer of caramels on top.
• Seal the caramels with the other half of the chocolate cookie dough.
• Coat the giant cookie with rainbow sprinkled.
• Set the cookie into an 8-inch cast iron skillet.
• Bake at 350°F for one hour.

Steps:

• Preheat oven to 350ºF. Press Pillsbury cookie dough into the bottom of a 10-inch deep skillet. Bake for 18-22 minutes or until top layer is light golden brown and cookie has set in the center. Remove from oven, allow to cool for 20-30 minutes.
• Prepare the caramel layer by melting caramel candies and heavy cream together in a medium pot, stirring constantly. Drizzle over cookie layer in the skillet. Place in fridge and allow to cool and set completely, for about 1 hour.
• In a large bowl or stand mixer, beat cookie-dough ingredients together until smooth. Mixture should be thick, but spreadable. Spread on top of cooled caramel layer.
• In a large microwave-safe bowl, microwave chocolate chips, peanut butter, and heavy cream together for 60 seconds. Whisk and return to microwave if needed. Microwave in 30 second bursts just until smooth. Spread glaze over cookie-dough layer. Place skillet in fridge and allow to cool completely before slicing and serving, about 30-45 minutes.
• If the cookie has been stored in the fridge for longer than 1 hour, remove it from the fridge and let sit at room temperature for 30 minutes before slicing and serving.