Vegan Salted Caramel Skillet Cookie, or a “Pizookie”, is a soft, giant, ooey-gooey chocolate chip cookie made in a cast iron pan and topped with non-dairy vanilla ice cream and vegan caramel sauce.
Are you familiar with “Pizookies”? We have a restaurant in town that serves them, and I’m always insanely jealous of the salted caramel one. I’ve been meaning to create my own vegan version at home for some time, and I finally got around to it!
You will LOVE this Vegan Salted Caramel Skillet Cookie. It’s such an easy dessert to whip up! It’s made totally in the skillet, with no bowls required. The ingredients are simple, and it’s hard to mess up. If you have kids, they will love you for this! There’s something about a giant cookie that makes a child’s eyes light up.
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How to make Vegan Salted Caramel Skillet Cookie:
First, get out your 10 or 12 inch cast iron skillet. If you don’t have one, I highly recommend getting one! They have many benefits, such as being chemical free, they last forever, they add iron to your food and you can use them in the oven or on the stovetop. They also make a great tofu press!
(If you don’t have a cast iron skillet, you can still make this using a bowl and a 9 inch round pan.)
Preheat oven to 350 degrees. Melt the vegan butter/coconut oil in the skillet, then remove from heat and stir in the brown sugar. Then stir in the non-dairy milk and vanilla, and mix well. Stir in the flour, cornstarch, baking soda and salt, then fold in the chocolate chips. Press evenly into the pan.
Bake for 15-20 minutes, until the edges are golden brown. It will still be slightly gooey in the middle, which it should be.
Serve immediately with non-dairy vanilla ice cream, 3 Ingredient Caramel Sauce, more chocolate chips and a sprinkle of salt, if desired. My family usually gathers around it, still hot, each with a spoon and digs in! You can also eat it in a more civilized fashion, buy cutting out a slice, then topping each slice with ice cream, caramel, etc.
For the 3 Ingredient Vegan Caramel Sauce, make as directed and add a good pinch of salt for salted caramel. Taste until you are satisfied.
You can also leave out the caramel if you want a simple chocolate chip skillet cookie.
Want more irresistible vegan dessert recipes?
- Perfect Vegan Chocolate Chip Cookies
- The Best Vegan Chocolate Cake
- Vegan Snickerdoodles
- Vegan Chocolate Crinkle Cookies
Vegan Salted Caramel Skillet Cookie
- 1/2 cup vegan butter or coconut oil
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 tablespoons non-dairy milk
- 1 1/2 cups all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1 recipe 3 Ingredient Vegan Caramel Sauce salt added
- non-dairy vanilla ice cream
- more chocolate chips
- sprinkle of salt
- Preheat oven to 350 degrees F.
- In a 10 or 12 inch cast iron pan, melt the vegan butter or coconut oil. Once it's melted, remove from heat and add the brown sugar. Stir well to combine, then add the vanilla and non-dairy milk, and mix until well combined.
- Stir in the flour, cornstarch, baking soda and salt. Stir in the chocolate chips, and press evenly into the pan with your hands.
- Bake for 15-20 minutes until the edges are golden brown. The inside middle will still be slightly gooey, which is how it should be.
- Serve immediately with non-dairy vanilla ice cream, salted caramel sauce, more chocolate chips and a sprinkle of salt, if desired. You can also leave out the caramel sauce for a regular chocolate chip skillet cookie, if you'd like.
- Make sure to use vegan chocolate chips, as many brands have milk added. Check the ingredient list to ensure vegan friendliness.
- If you don't have a cast iron pan, you can still make this. Melt the vegan butter/oil in a large bowl, then add the brown sugar and mix. Add the milk/vanilla and mix. Then stir in the dry ingredients and chocolate chips. Transfer to a round 9 inch pan (greased) and bake for 15-20 minutes.
- Calories estimate is for 1/8th of the cookie only, not with added ice cream and caramel.
This recipe is SO. GOOD. It’s a super decadent dessert and my whole family loved it 🙂
Can’t wait to try this
First off all, I love this skillet cookie recipe!!! Secondly, I am craving something a bit more fall flavored this time of year. How would I go about modifying this recipe if I want to add pumpkin purée to it?
Nora, this recipe was amazing!!! So so good! Didn’t need to change a thing!
I’m so glad you loved it! Thank you for sharing your great review!
Hi! I’m going to try this for a birthday dessert. Do you think this would work using mini skillets? I have these cute cast iron single serving skillets I’m dying to use! Just wondering if would dry out cookie.
I’m sure that would work! They will need much less time in the oven though, maybe only 10 minutes. I’d just check frequently to make sure they don’t burn or get too done.
I am so excited to try this! (im making it for a friend and I tomorrow!) In the notes you say it would work to use a 9″ round pan instead..i have an 8″ and a 10″…would you suggest one over the other? Or am i being lazy and should i just go get a 9″
Thanks so much !!
Either 8 or 10 inches would work, I’d go for the 8 inch myself. No need to buy a new pan. 🙂 Hope you enjoy it!
This looks AMAZING! Can you do all the prep up till baking, then refrigerate until ready to bake?
I’ve never tried it but I’m pretty sure that would be fine. Hope you love it!
This is so good! I made it for non-vegan guests and everyone loved it.
I tried this recipe once, and it was pretty dry. Then I made it again and put in 3 tablespoons of soy milk instead of 2, and baked it for 15 minutes. I turned out perfectly squishy, (I think that’s a good description )! After those changes, it was absolutely delicious!
I just made this -(it’s in the oven as I type). Can you please clarify – does everything, including mixing in the dry ingredients and chocolate chips happen right in the cast iron pan – the same pan where you start by melting vegan butter, then adding brown sugar etc? That was my interpretation. It all was fine until I tried to stir in the chocolate chips, but since the cast iron was still a little warm from the residual heat (just warm, not hot I melted the v butter on a low setting), the chips started to melt so you couldn’t mix them in properly/distribute them evenly. Kind of a mess, especially where chips melted around the edge.
Yes, everything is mixed right in the pan, making it a very simple recipe. I haven’t had that problem, but if you would rather make the batter in a bowl, then add to the pan, you could. You would just have to melt the vegan butter first.
And plus, can I use sunflower oil instead?
Yes, that works.
Hello Nora! Can I ask you please! Can I make it some hours ahead and re heat it for some minutes before served? Do you think it should be ok?
Thanks so much for your answer!
Greetings from Cyprus!
It is best served right away, but it’s fine after several hours or even the next day, just not warm and fresh. You may be able to warm it in the oven again right before serving, but not for too long of the cookie will get way too hard. Thanks!
Amazing!! Easy and delish! And perfect for my pregnancy craving! Keep the recipes coming Nora!
I’m so glad it hit the spot!
I used to love eating pizookies as a kid. My sister and I used to share one all the time at our local pizza place. She’s not vegan but agreed with me this was even better than the ones we used to order! I made it yesterday morning for our family of 4 and it’s been totally wiped out.
Wow, that’s so great! Thanks for the comment!
My partner made this for me for my birthday, and it was utterly divine. Crispy on the outside, and chewy on the inside. Thank you for sharing this recipe, Nora!
I’m so glad you enjoyed it on your birthday! Thank you!
Hi Nora, just found this recipe and already made it twice! Great for my vegan children, whole family absolutely loves it. Easy and extremely delicious!!
Wow, I’m SO happy to hear you have already enjoyed the recipe TWICE! So glad your kids and whole family loves it, thank you so much for sharing. 🙂
OMG, this looks good! I have visitors a few times a month, and this recipe looks perfect. I am so glad I found your blog!
Thank you!! I’m sure your visitors would love it!
I have been vegan for many years but have never made the caramel that I really miss. Thank you for this simple recipe!
HOLY SMOKES!! This is incredible! A vegan pazookie?! Fantastic. Thank you so much. This will be a staple at our house.