This week I decided that it’s time to try to eat a little healthier. And then on a whim I made this. Healthier just isn’t going to happen in my world. I like my treats and I like baking WAY too much. But on the plus side, I just had a few bites of this and then moved on with my life. The other good news is that just a few bites of this amazing Chocolate Salted Caramel Pizookie Recipe will leave you very happy. It’s gooey, it’s decadent and it tastes amazing!
And then the ice cream gets all melty and yummy!
It’s my favorite chocolate cookie recipe used as a base, baked till it’s just warm and gooey inside and then topped with ice cream and homemade caramel sauce. Sprinkle a little salt on and you’ve got heaven. You’ve got to eat it while it’s hot:
I don’t need to convince you do I? You want to make this. I know you do.
Chocolate Salted Caramel Pizookie Recipe:
Baking Time: 11 minutes Prep Time: 10 minutes Makes: 4 Pizookies
- 1/2 C butter, softened
- 1/2 C white sugar
- 1/2 C brown sugar
- 1/4 C cocoa
- 1 egg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1 1/4 C flour
- 1 C chocolate chips
Preheat oven to 350 degrees.
Mix ingredients just like you would to make cookies. Mix till well combined.
Grab 4 ramekins. (If you don’t have ramekins, any small oven safe bowl will work.)
*Note, this can also be made as a skillet cookie. If you want to cook it in a skillet you will need to raise the baking time to about 16-20 minutes.)
Fill each ramekin about half way with cookie dough.
Place in oven on a cookie sheet and bake 11-14 minutes. Sides should be getting crispy but the center should still be soft and gooey.
Remove from oven and sprinkle with salt (optional) top with ice cream, drizzle with caramel (see recipe below) and serve immediately.
- 1 C Sugar
- 6 Tbsp butter (at room temperature)
- 1/2 C Heavy Cream (at room temperature)
Read through all of these instructions before you begin so that you are prepared because you need to move fast.
Pour sugar into a pot on the stove and begin to cook over medium high heat.
As the sugar starts to melt it will clump into little sugar rocks. Begin to whisk it at this time. Keep whisking and it will start to melt into a liquid. If the sugar gets stuck inside your whisk, switch to a spoon for a while.
Keep whisking and stirring until the temperature reaches 350 degrees or it’s a nice, deep amber color.
Then, stir in your butter. Once that is fully incorporated, add your heavy cream and mix that in. Keep mixing until you can get all of the lumps out.
Let this sit for about 10 minutes or so to set up.