Dulce De Leche Stuffed Cookie Skillet

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I’m loving all of this home time because the kids and I still get to bake up a storm. This time we made a Dulce De Leche Stuffed Chocolate Chip Cookie Skillet.

Chocolate chip cookies are one of our favorite desserts. And making one large one instead of a bunch of small ones is an added bonus!

Imagine a large soft, chewy, Chocolate Chip Cookie with a thick caramel center, made with Eagle Brand Condensed Milk.

For this recipe I used a combination of all purpose flour and bread flour. Bread flour is supposed to make chocolate chip cookies more chewy. You can also use 2 cups of all purpose flour if you want to omit the bread flour.

We ate it warm out of the oven with a scoop of ice cream on top.

This really was the best skillet ever!

Recipe:

1 can Eagle Condensed Milk

1 cup (2 sticks) butter

1 cup brown sugar

2 eggs

2 tsp vanilla

1 1/2 all purpose flour

1/2 cup bread flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups chocolate chips

(5 Steps)

1- *Oven Method
Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425º for 1 ½ hours or until thick and caramel colored.

2- In a saucepan, melt butter. Slightly cool and pour into a mixing bowl. Add sugar, vanilla, eggs, and dry ingredients. Mix until incorporated. Add chocolate chips and stir.

3- Press half of the cookie dough into a large oven safe skillet pan.

4- Spread Dulce de Leche on top.

5- Take handfuls of cookie dough, flatten with your hands and place it on top of the caramel until it’s covered.

Bake in a 350 degree oven for 30 minutes. The center will not be set when you remove it from the oven. Cool slightly and top with ice cream if desired.