Dulce De Leche Stuffed Cookie Skillet

Spread the love

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.

  1. love Eagle Brand recipes

    1. Me too!

  2. Looks delicious and will surely try with my grand babies!

    1. Perfect! I’m sure they will llove it!

    2. Perfect! I’m sure they will love it!

Comments are closed.