Hot Chocolate Chip and Salted Caramel Skillet Cookie
10 Minutes Prep
40 Minutes Total
12 Servings
Take a couple of packs of Betty Crocker™ Chocolate Chip 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.
Ingredient List
- Softened butter, for greasing
- 2 sachets Betty Crocker™ Chocolate Chip Cookie Mix
- 60ml water
- 40g macadamia nuts or blanched hazelnuts, roughly chopped
- 15g dark chocolate chips (optional)
- 80g salted caramel sauce, warmed
- Vanilla ice cream, to serve
Preparation
- Preheat the oven to 190°C (170°C for fan assisted oven)/Gas Mark 5. Thoroughly grease a large round ovenproof skillet (see Tips) with butter .
- Tip both cookie mixes into a large bowl and mix as directed on the pack with the water. 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.
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 tin.
