I know. You all are shocked that I did a fall inspired dessert that isn’t pumpkin based! The apples were looking so amazing at the market that I couldn’t resist using one in a big, beautiful caramel apple skillet cookie. I picked up Gala apples but any variety would be great in this recipe. I also had a bag of Rollo candies that got buried in my pantry and never was put out for Halloween…oops! Had to use them up!
When the caramel apple skillet cookie was done, I took it out and let it cool for 20-30 minutes. Then I arranged thin apple slices on it, drizzled the sauce all over it and cut wedges right out of the pan! Oh my goodness, this was the most amazing, deeply flavored dessert. The warm spices, gooey caramel and bursts of fresh apple just made for the perfect bite. It was truly a perfect fall dessert. Hope you all love it!! xoxo
Caramel Apple Skillet Cookie
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Course: Dessert
Servings: 1 skillet cookie
Ingredients
For the skillet cookie
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 1/2 sticks butter softened to room temperature, plus additional for greasing the pan
- 1/4 cup apple sauce
- 1 cup dark brown sugar
- 2/3 cup granulated sugar
- 2 whole eggs
- 2 teaspoons apple cider
- 1/4 teaspoon vanilla extract
- 1 whole apple peeled, cored and diced
- 20 whole Rollo candies halved
- 5 thin apple slices for garnish
For the salted caramel sauce
- 1 cup sugar
- 1/4 cup water
- 3/4 cup milk
- 4 tablespoons butter cubed
- 1/4 teaspoon vanilla
- 1 1/2 teaspoons sea salt
Instructions
- Pre-heat the oven to 350 degrees. Take a cast iron skillet and grease it well with either butter or shortening. In a bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger for the dry ingredients.
- Set up your stand mixer with the paddle attachment. In the bowl cream together the butter, apple sauce and two sugars until it is a fluffy, creamy mixture. Add in the eggs, apple cider and vanilla and let them get thoroughly mixed in. Turn the speed to low and slowly add in the dry ingredients until just combined into a glorious cookie dough. Switch to a rubber spatula and fold in the chopped apple and halved Rollo candies.
- Transfer the finished dough into the prepared skillet and smooth it out completely into an even layer. Get the skillet into the oven to bake for 40-45 minutes, until the cookie is completely golden and slightly crispy on the edges while being cooked through in the center.
- While the cookie bakes, prepare the salted caramel sauce to go on top. In a small pot combine the sugar and water. Heat it over medium high heat and let it gently boil while you stir it occasionally. It needs to boil until it turns a beautiful, deep amber color. When it does, take it off the heat and carefully pour in the milk. It will make the caramel really bubble up. Then stir in the butter, vanilla and salt. Put the pot back on the heat and let it bubble while you stir it until it is completely melded and smooth for about a minute. Set the sauce aside.
- When the cookie is done, take it out and let it cool for 20-30 minutes. Arrange the thin apple slices on top and drizzle the caramel sauce all over it. You won't need all of the sauce, the recipe yields a good amount. Seal the rest in a container and refrigerate it for other yummy uses! It will keep for weeks. Then just cut it into the desired sized wedges and serve! This is the perfect fall dessert.