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Chocolate Salted Caramel Skillet Cookie

Chocolate Salted Caramel Skillet Cookie

This share cookie is the ultimate crowd pleaser. It marries the delicious flavours of Valrhona Guanaja 70% chocolate, with Salidou Salted Butter Caramel Sauce and is crowned with a generous dollop of indulgent cream by Isigny Sainte-Mère Cream & Calvados, making this a decadent festive treat to share with friends.
Course Dessert


  • 125g unsalted softened butter
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • generous pinch sea salt
  • 1 Norohy Madagascan vanilla bean pod  slice pod in half, scrape seeds
  • 1 cup self raising flour
  • 1/2 cup plain flour
  • 1/4 cup full cream milk
  • 1/2 cup Valrhona Guanaja 70% Chocolate Feves - chopped plus extra to decorate top of cookie
  • 3-4 tbsp Salidou Salted Butter Caramel Sauce
  • Isigny Sainte Mère Crème & Calvados to serve


  • Preheat oven to 180C
  • Cream butter and sugar/s in a large mixing bowl until combined.
  • Add vanilla seeds along with a generous pinch of salt.
  • Add the flour/s and milk (as needed) to bring the dough together.
  • Knead together into a ball and press into a 20cm pan or skillet.
  • Sprinkle chocolate feves on top. Spoon a few tablespoons of the caramel sauce around the feves.
  • Bake cookie in the oven for 20 mins at 180C, or until the edges are golden and caramel is bubbling.
  • Remove from oven and immediately add a few more chocolate feves on top for decoration whilst the cookie is warm. 
  • Serve warm with a generous dollop of Crème & Calvados on top. Swirl through an extra tablespoon of salted caramel sauce for an extra luxurious touch.