Salted Caramel Panookie Recipe

1. Preheat the oven to 350°F (175°C). Lightly oil a 12-inch cast-iron skillet or deep pizza pan with the neutral oil or melted butter and set aside.

2. Measure and have all ingredients at room temperature (butter, eggs). Warm the heavy cream for the caramel so it won’t seize the caramel when added.

3. Make caramel

In a medium heavy-bottomed saucepan, add 3 tablespoons granulated sugar over medium heat. Stir constantly with a heatproof spatula or whisk as the sugar melts and turns an amber color. Be careful — sugar can burn quickly.

4. Once sugar is fully melted and amber, immediately whisk in 3 tablespoons butter (be cautious as it will bubble). Continue whisking until butter is incorporated.

5. Remove from heat and slowly whisk in the 6 tablespoons warm heavy cream in a steady stream (mixture will bubble vigorously). Whisk until smooth. Stir in 1 teaspoon sea salt. Transfer caramel to a heatproof bowl and let cool slightly while you make the dough — you want it warm but not hot so it doesn’t melt the cookie too much when layered.

6. In a large bowl or stand mixer fitted with the paddle attachment, cream 1 cup room-temperature butter with 1 cup granulated sugar and 3 tablespoons packed light brown sugar on medium speed until light and fluffy, about 3–4 minutes.

7. Add 2 large eggs, one at a time, mixing until incorporated. Add 2 teaspoons vanilla extract and mix until combined.

8. In a separate bowl, whisk together 2.75 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.

9. With the mixer on low, gradually add dry ingredients to wet ingredients just until combined. Do not overmix.

10. Fold in 2 cups semisweet chocolate chunks and 1 cup dark chocolate chunks (optional) with a spatula until evenly distributed.

11. Scoop the cookie dough into the prepared 12-inch skillet or pizza pan and press it down gently to an even thickness, leaving a slightly thicker edge for a cookie crust (about 1/2–3/4 inch thick).

12. Using a spoon, dollop or drizzle about half of the warm salted caramel over the surface of the dough. Using the back of a spoon or an offset spatula, gently swirl the caramel into the top layer of dough — do not fully mix in. Scatter a few extra chocolate chunks on top so some remain visible after baking.

13. Bake in the preheated oven for 20–28 minutes. Rotate the skillet after 12–15 minutes for even baking. The center should be set but still slightly soft — it will continue to cook from residual heat. For a gooey center, aim for 22–24 minutes; for more set throughout, bake 26–28 minutes.

14. Remove from oven and immediately drizzle the remaining warm salted caramel over the hot cookie. Sprinkle the coarse/flaky sea salt evenly across the top.

15. Allow the panookie to cool in the skillet for 10–15 minutes to set. If serving whole, run a spatula around the edges to loosen slightly before placing on a serving plate.

16. For dine-in: Serve warm with 2 scoops of vanilla ice cream placed in the center or on the side, and an extra drizzle of any leftover caramel. For added presentation, shave a few extra chocolate chunks on top and sprinkle a tiny pinch of flaky sea salt over the ice cream.

17. For takeout/delivery: Cool the panookie slightly and place it in an insulated container without ice cream. Include a small sealed container of caramel and a small sachet of flaky sea salt so the customer can add them after reheating if desired. Note: do not include ice cream for takeout/delivery.