Hot Chocolate Chip and Salted Caramel Skillet Cookie
Prep Time:
10 Minutes
Total Time:
40 Minutes
Servings: 12
Take a box of Betty Crocker™ Milk Chocolate Chunk Cookie Mix and whip up a scrumptious hot pudding in no time at all. Topped with caramel sauce and served with ice cream, it will soon become a family favourite.
All You Need Is ...
- 1/3 cup (80g) softened butter, plus extra for greasing
- 1 box Betty Crocker™ Milk Chocolate Chunk Cookie Mix
- 1 extra large egg
- 40g macadamia nuts or blanched hazelnuts, roughly chopped
- 15g dark chocolate chips (optional)
- 80g salted caramel sauce, warmed
- Vanilla ice cream, to serve
Betty's Easy Steps
- Preheat the oven to 190°C (170°C fan forced). Thoroughly grease a large round ovenproof skillet (see Tips) with butter.
- Tip the cookie mix into a large bowl and mix as directed on the box with the butter and egg. Turn the dough into the prepared skillet and use the back of a spoon to spread it in an even layer. Scatter over the chopped nuts and chocolate chips, if using.
- Bake for 18-20 minutes or until golden brown and just set. Leave to cool for 5-10 minutes, then drizzle over some of the warmed salted caramel sauce. Serve from the skillet with scoops of vanilla ice cream and the remaining caramel sauce.
Betty's Tips
- The skillet needs to measure about 20cm across the base and 25cm across the top. A large non-stick ovenproof frying pan can be used instead or use a 23cm springform pan.
