A cast iron skillet chocolate chip cookie pie filled with creamy dulce de leche for a rich and sinful treat!
With an electric mixer, cream together butter and sugars with the paddle attachment. While creaming, sift together dry ingredients.
Add egg on low speed until incorporated. Add vanilla extract.
On a low speed, add dry ingredients and mix until a dough forms.
Take off mixer and stir in chocolate chips until incorporated.
Take approximately 65% of the dough (roughly 472g) and press it down on the bottom of a lightly greased cast iron skillet until the bottom of the pan is covered. Smooth with a small palette knife/off-set spatula.
Add the dulce de leche in even clumps over the bottom layer of cookie dough.
Add the remaining cookie dough (roughly 250g) on top of the dulce de leche. Smooth and cover with a small palette/off-set spatula until dulce de leche is covered.
Bake at 375 degrees Fahrenheit for 25-30 minutes. Let cool. Serve and enjoy!
The base for the cookie was based off the Bon Appetit Giant Chocolate Chip Skillet Cookie recipe.
I used leftover dulce de leche from the homemade DIY Samoas recipe. You can make your own to keep on hand, or use canned dulce de leche from the grocery store.