Brown Butter Maple Pecan Skillet Cookie with Bourbon Caramel

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A warm, gooey cast iron skillet cookie built on nutty brown butter, dark brown sugar, and toasted pecans, then finished with a glossy bourbon caramel drizzle. It delivers the crackly edges of a bakery cookie with the molten center of a pizookie, best scooped straight from the pan with a scoop of vanilla ice cream.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 13 gSaturated Fat
• 54 gCarbs
• 3 gFiber
• 38 gSugar
• 5 gProtein
• 220 mgSodium
• 175 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the cookie

• 1/2 cup (113 g) unsalted butter
• 1 cup (130 g) all-purpose flour
• 1/2 cup (110 g) packed dark brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 2 tbsp pure maple syrup
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup (130 g) semi-sweet chocolate chunks
• 1 cup (110 g) toasted pecans, roughly chopped

For the bourbon caramel

• 1/2 cup (100 g) granulated sugar
• 3 tbsp (45 g) unsalted butter
• 1/4 cup (60 ml) heavy cream
• 1 tbsp bourbon
• 1/4 tsp flaky sea salt

Directions

1. Preheat the oven to 350°F (175°C). Lightly butter a 9-inch cast iron skillet and set aside.
2. Brown the butter in a small saucepan over medium heat, swirling until the milk solids turn deep golden and the butter smells nutty, 4 to 5 minutes. Pour into a heatproof bowl, scraping in the brown bits, and cool 10 minutes.
3. Whisk the cooled brown butter with both sugars until smooth. Beat in the egg, vanilla, and maple syrup until glossy and slightly thickened, about 1 minute.
4. Add the flour, baking soda, and salt and fold gently until just combined; do not overmix. Stir in the chocolate chunks and toasted pecans.
5. Press the dough evenly into the prepared skillet. Bake for 22 to 25 minutes, until the edges are deeply golden and the center looks just set but still soft.
6. Meanwhile, make the caramel: heat the sugar in a medium saucepan over medium heat, swirling the pan (do not stir) until amber, about 5 minutes. Whisk in the butter, then the heavy cream, bourbon, and flaky salt. Remove from heat.
7. Let the cookie rest in the skillet for 5 minutes, drizzle generously with the warm bourbon caramel, and serve hot with scoops of vanilla ice cream.

Cook’s Notes

• A 9-inch cast iron skillet is essential for crisp edges and a molten center; bake in a 9-inch cake pan for a thinner cookie that needs only 18 to 20 minutes.
• Toast the pecans in a dry skillet over medium heat for 4 minutes to bring out their natural sweetness before chopping.
• The bourbon caramel can be made up to 3 days ahead and rewarmed gently; stir in a splash of cream if it thickens too much.
• For a kid-friendly version, swap the bourbon for 1 tsp vanilla extract added with the cream.
• Serve within 15 minutes of baking so the center stays soft and the caramel pools into the warm dough.

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