The Ultimate Vegan Salted Caramel Skillet Cookie (Pizookie)

Have you ever craved a dessert that feels like a warm hug? Something decadent, shareable, and ridiculously easy to whip up?

Meet your new favorite: the Vegan Salted Caramel Skillet Cookie. Imagine a giant, soft-baked chocolate chip cookie, served warm right from the pan, with crispy edges and an irresistibly gooey center.

Now, top that with a scoop of creamy vanilla non-dairy ice cream and a generous drizzle of homemade salted caramel. It’s the stuff dessert dreams are made of, and I’m going to show you how to make it perfectly every time.

Why You’ll Fall in Love with This Skillet Cookie

This isn’t just another cookie recipe; it’s a show-stopping dessert experience that brings everyone together. Here’s why you’ll find yourself making it again and again:

• One-Pan Wonder: You’ll mix the dough right in the cast-iron skillet you bake it in. Fewer dishes mean more time for dessert.
• Insanely Delicious: It boasts the perfect texture combination—crispy, chewy edges give way to a soft, warm, and gooey chocolate-filled center.
• Simple, Accessible Ingredients: No hard-to-find specialty items here. You likely have most of what you need in your pantry already.
• Perfect for Sharing: It’s a communal dessert designed for friends and family to gather around and dig in with their spoons.
• Quick and Easy: From start to finish, you can have this warm, decadent dessert on the table in about 30 minutes. It’s the perfect solution for last-minute cravings or unexpected guests.

The “Magic” Ingredients Explained

The magic of this recipe lies in its simplicity and how a few basic ingredients work together to create a perfectly textured cookie. Here’s a look at the key players and why they matter.

For the Cookie Dough

• Vegan Butter or Coconut Oil: This is the foundation for richness and flavor. For the best cookie structure, I recommend using a firm, stick-form vegan butter (like Miyoko’s Kitchen or Earth Balance Baking Sticks) as they have a lower water content than tub-style spreads, a point emphasized by testers at Bon Appétit.
• Brown Sugar: This provides moisture, a chewy texture, and a wonderful caramel-like depth of flavor that complements the sauce.
• Cornstarch: This is the secret weapon! Baking is a science, and as baking experts explain, cornstarch is a pure starch that acts as a tenderizer. It interferes with gluten formation, which results in a softer, thicker, and more tender cookie crumb.
• All-Purpose Flour: Provides the main structure for our cookie.
• Baking Soda & Salt: Baking soda gives the cookie a bit of lift, while salt enhances all the other flavors and balances the sweetness.
• Non-Dairy Milk & Vanilla: Just a splash of plant-based milk adds necessary moisture, and vanilla extract provides that classic, aromatic cookie flavor.
• Vegan Chocolate Chips: Be sure to check the label, as many brands contain dairy. Enjoy Life, Pascha, and Trader Joe’s semi-sweet chips are excellent vegan options.

For the Toppings

• 3-Ingredient Vegan Caramel Sauce: My simple recipe is the perfect topping. Adding a pinch of flaky sea salt turns it into a decadent salted caramel.
• Non-Dairy Vanilla Ice Cream: The contrast of the warm, gooey cookie with cold, creamy ice cream is non-negotiable! Choose your favorite brand.

How to Make the Perfect Vegan Skillet Cookie

This recipe is designed for ease. By mixing everything directly in the pan, you save on cleanup without sacrificing flavor.

1. Preheat and Melt: First, preheat your oven to 350°F (175°C). Place your 10 or 12-inch cast-iron skillet over low heat and melt the vegan butter.
2. Mix the Wet Ingredients: Once the butter is melted, remove the skillet from the heat. This is an important step to prevent the chocolate chips from melting prematurely later. Add the brown sugar and stir vigorously until it’s fully incorporated. Then, mix in the non-dairy milk and vanilla extract.
3. Add the Dry Ingredients: Sprinkle the all-purpose flour, cornstarch, baking soda, and salt directly into the skillet. Stir with a spatula until just combined—be careful not to overmix.
4. Fold in Chocolate Chips: Gently fold in the vegan chocolate chips.
5. Press and Bake: Using your hands or the spatula, press the dough evenly into the bottom of the pan. Bake for 15-20 minutes. The edges should be golden brown, but the center will look slightly underdone and gooey. This is the key to a perfect texture!
6. Serve Immediately: The best way to enjoy a skillet cookie is fresh from the oven. Top with a generous scoop of non-dairy vanilla ice cream, drizzle with warm salted caramel sauce, and add an extra sprinkle of flaky sea salt if you wish.

Pro Tips from a Vegan Baker

Want to take your skillet cookie from great to absolutely unforgettable? Here are a few expert tips I’ve learned from making this recipe countless times.

• Don’t Overbake: The single most important rule! The cookie will continue to cook in the hot skillet after you remove it from the oven. For that perfect gooey center, pull it out when the middle still looks a little soft. The residual heat will do the rest.
• Let the Skillet Cool Slightly: After melting the butter, give the skillet a minute or two to cool before adding the other ingredients. A slightly warm (not hot) skillet prevents the sugar from dissolving too quickly and keeps the chocolate chips from turning into a melty mess when you stir them in.
• For a Thicker Cookie, Chill the Dough: While not required, refrigerating the dough in the skillet for 30 minutes before baking makes a big difference. Chilling solidifies the fat, which, as cookie science shows, means the cookie will spread less and bake up thicker and chewier. This also allows the flavors to meld for a richer taste.
• Measure Flour Correctly: How you measure flour can impact the cookie’s moisture. Instead of scooping directly from the bag (which compacts it), use a spoon to fluff up the flour and then lightly scoop it into your measuring cup. Level it off with a knife for the most accurate measurement.
• Use a High-Quality Vegan Butter: The flavor of your cookie is heavily influenced by the fat you use. A good-tasting vegan butter, like the one we use for our creamy vegan butter chicken, will yield a much better result than one you wouldn’t enjoy on its own. Stick-form butters are best for baking.

Fun Variations to Try Next

This recipe is a fantastic base for creativity. Once you’ve mastered the classic version, try one of these delicious twists.

• Nutty Delight: Fold in 1/2 cup of toasted chopped walnuts or pecans along with the chocolate chips for a delightful crunch.
• Peanut Butter Swirl: After pressing the dough into the skillet, drop a few spoonfuls of creamy peanut butter on top and use a knife to gently swirl it into the dough before baking.
• Double Chocolate Chunk: Swap the semi-sweet chocolate chips for a mix of vegan dark chocolate chunks and vegan white chocolate chips for a richer, more complex flavor.
• Holiday Spice: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced version perfect for fall and winter.
• S’mores Pizookie: After baking, top the hot cookie with vegan marshmallows and place it under the broiler for 1-2 minutes until they are golden and toasted. Drizzle with chocolate sauce.

Storage and Reheating Instructions

A common question is whether you can save leftovers. While a skillet cookie is definitely best when served warm and fresh, you can absolutely save any remaining portions for later.

Storing: Once the skillet has cooled completely, you can either cover the entire skillet tightly with plastic wrap or foil, or transfer slices to an airtight container. It will keep at room temperature for up to 3 days.

Reheating: To bring back that fresh-out-of-the-oven experience, you have two options:

• Oven (Recommended): Preheat your oven to 350°F (175°C). Place a slice on a baking sheet and heat for 5-7 minutes, or until warmed through.
• Microwave: For a quick fix, place a slice on a microwave-safe plate and heat in 20-second intervals until warm. Be aware that the microwave can make the cookie a bit tougher, so the oven method is preferred for the best texture.

Frequently Asked Questions (Troubleshooting)

Here are answers to some of the most common questions, many of which came from readers like you in the original comments!

Can I make this with gluten-free flour?

Absolutely! This recipe works very well with a high-quality, all-purpose gluten-free flour blend. I’ve had great success with King Arthur’s Measure for Measure Gluten-Free Flour. Simply substitute it 1:1 for the all-purpose flour. For the best texture, let the dough rest for 20-30 minutes before baking to allow the gluten-free flours to properly hydrate, which, as baking resources note, helps prevent a gritty texture.

I don’t have a cast-iron skillet. What can I use instead?

No problem! You can still make this delicious cookie. Simply mix the ingredients in a large bowl (melting the butter first) and then transfer the dough to a greased 9-inch round cake pan or pie dish. The baking time should be about the same.

My cookie came out dry. What did I do wrong?

This is almost always due to one of two things: overbaking or inaccurate flour measurement. Remember to pull the cookie from the oven when the center still looks a bit gooey. Also, make sure you’re not packing the flour into your measuring cup. Spoon it in lightly for a softer, moister result. If you still find it dry, try adding an extra tablespoon of non-dairy milk to the dough.

Can I prepare the dough ahead of time?

Yes! You can prepare the dough, press it into the skillet, cover it tightly, and refrigerate it for up to 48 hours before baking. This is a great option for getting ahead on dessert prep, similar to how you might prepare our make-ahead vegan French toast casserole for a stress-free morning. You may need to add a few extra minutes to the baking time when baking from cold.

My chocolate chips melted when I stirred them in! How can I prevent this?

This happens when the skillet is too hot from melting the butter. After melting the butter, remove the skillet from the heat and let it cool for 2-3 minutes before you stir in the sugar and other ingredients. This will ensure the pan is just warm enough to work with but not hot enough to melt the chips instantly.

Conclusion

There you have it—a dessert that’s more than just a recipe; it’s an experience. This vegan salted caramel skillet cookie is designed to be shared, creating moments of joy and delicious indulgence right from the warm skillet.

It’s proof that vegan desserts can be every bit as decadent, gooey, and satisfying as their traditional counterparts. Don’t be afraid to make it your own with different toppings or mix-ins.

Happy baking!