Friday, March 22, 2013

Caramel Coconut Chocolate Chip Skillet Cookie Pie

Do you ever have those days where you're craving two things; say a brownie and a cookie?  And your craving can't be quenched unless you have at least one of each of those things?  You know; the kind of craving that is strong that you give into the urge of either running to the store and buying those two things or running into the kitchen and baking a batch of cookies and a batch of brownies to quench that craving?  We've all been there, right?
Well, sometimes that craving is so strong that even the thought of having to wait through the mixing and baking of the two individual recipes is enought to literally do you in.  So, what's a girl to do in a situation like this?  Well, take the two things she's craving and combine them into one delicious treat that takes no time to mix and hardly any time to bake.
With the cravings of cookies and pie in full force, Diane over at Created By Diane did just that.  She combined the deliciousness of a pie and filled it with delicious cookie flavors.  So she made a crust for the cookie pie by making a huge sugar-coconut cookie and then topped it with goodies that you would typically find mixed in an actual cookie.  Genious!  Right?

You've got all the goodness of a pie.  The crust.  Slightly flakey, slightly crispy and the perfect golden color.  That perfect crust is then filled with ooey gooey deliciousness that you typically find all mixed in a good ol' cookie.  Coconut is not only mixed into the actual crust, but it's sprinkled over the crust as well.  Along with chocolate chips.  Yum!  And bits of caramel that melt and hold all that good stuff together.
This cookie is one of those "one pot" wonders.  Everything is mixed together in the skillet.  That's right; no stand mixer or no hand mixer needed.  Just a skillet and a whisk is all it takes to make this yummy treat.  It's starts by melting the butter then added the sugar, eggs and vanilla and the remaining dry ingredients, followed by the coconut.  Which I could pop it in the oven at this point and enjoy each and every bite.  But really, why stop there?  Then the cookie crust is spread out evenly in the pan to form a perfect shell for the rest of the ingredients. 
Once the dough is spread out evenly, it's then sprinkled with the cutest mini chocolate chips you've ever seen.  Along with the mini chocolate chips, bits of caramel are added along with a generous helping of sweetened shredded coconut.  Now honestly, I could probably take a fork and dig in at this point.  But don't worry, I practiced self-restraint and popped it in the oven and waited a whole 15 minutes for it to bake.  And let me tell ya, folks it's worth the wait.
It really doesn't sound like it could get much better, does it?  But wait.  It can.  Once the cookie pie is cool enough to handle.  Slice up this puppy, pop it in the microwave if it's completely cooled, then drizzle it with caramel ice cream topping.  Oh yes...I did.  And let me tell you it's absolutely mind blowing.  It's crunchy, soft, chewy, gooey caramel and delicious chocolate with the perfect amount of crispy, slightly crunchy coconut.  This skillet cookie pie is simply delicious and dangerous.  Dangerous due to the fact that I always have the ingredients on hand and that it takes absolutely no time to put together.  I loved the combination of these ingredients but I can't wait to play with different variations!

Caramel Coconut Chocolate Chip Skillet Cookie Pie

1/2 Cup (1 stick) unsalted butter
1 Cup sugar
1 1/2 Tsp vanilla
1 1/2 Cups flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Egg
1/4 Cup + 1 Tbsp caramel bits
1 1/2 Cups coconut, divided
1/4 Cup + 1 Tbsp mini chocolate chips
Caramel sauce, for serving


Preheat oven to 350.

In a medium bowl sift flour, baking soda and salt and set aside. 

Place a 12 inch cast iron skillet over medium heat.  Once the skillet is hot, reduce heat to medium-low and add the butter.  Once the butter has melted, add the sugar and stir to incorporate.  Remove skillet from heat and add the flour mixture and stir to combine.  Add the egg stir.  Once ingredients are incorporated add 1 cup of coconut to the batter and stir to combine. 

Evenly spread the batter over the bottom of the skillet.  I used my hands to help flatten the dough.  Bring the dough about half way up the sides of the skillet.  Sprinkle 1/4 cup of the caramel bits over the dough, followed by 1/4 cup of the mini chocolate chips and then the remaining 1/2 cup of coconut.  Sprinkle the remaining caramel bits and chocolate chips over the coconut.

Place skillet in the oven and bake for 15 minutes.  Be sure not to over bake, otherwise the cookie will dry out. 

Cut into slices and drizzle each slice with caramel topping before serving.

Recipe source: adapted from Created by Diane

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