Hot Chocolate Chip and Salted Caramel Skillet Cookie

Name: Hot Chocolate Chip and Salted Caramel Skillet Cookie
Prep time: 10 min
Total time: 40 min
Yield: 12
Ingredients: 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

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.