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Salted Caramel Snickerdoodle Skillet Cookie
2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon, plus more for serving
1½ cups granulated sugar
4 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
2 large eggs
½ cup salted caramel, plus more for serving
Vanilla ice cream, for serving
Stand mixer fitted with paddle attachment
Cast iron skillet (6-inch diameter) or cake pan
Whisk the flour, cream of tartar, baking soda, salt, and cinnamon together in a medium bowl.
Cream the sugar and butter together in a stand mixer fitted with the paddle attachment, then add the vanilla extract.
Add the eggs, one at a time, until fully combined, scraping down the sides of the bowl as needed with a rubber spatula.
Add the dry ingredients to the stand mixer and beat on low just until combined. Add the salted caramel and stir to swirl it into the dough, but do not mix it in completely.
Fill the skillet or cake pan ⅔ full with dough. Reserve the remaining dough in the refrigerator for a second batch of cookies later.
Place the cooking pot into the base of the Cosori Indoor Grill, followed by the basket.
Select the Bake function, adjust temperature to 320°F and time to 20 minutes, then press Start/Pause to preheat.
Place the skillet or cake pan into the preheated basket, then close the lid.
Select the Broil function, adjust time 3 minutes, then press Start/Pause.
Remove the skillet or cake pan when done and let cool slightly.
Serve the cookie in slices, drizzled with salted caramel sauce, sprinkled with cinnamon, and a scoop of vanilla ice cream on top.