Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 6-inch cast-iron skillet.
- In a small saucepan, melt the butter over medium heat. Continue to cook, swirling, until the butter foams and brown bits form. It will smell nutty. Immediately pour into a mixing bowl.
- Add the brown sugar and granulated sugar to the browned butter and whisk until combined. Whisk in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Fold in the toasted pecans and chopped caramels.
- Press the dough evenly into the prepared skillet. Sprinkle the top with flaky sea salt.
- Bake for 18-22 minutes, until the edges are golden and the center is just set. Let cool for 5 minutes before serving.
Nutrition
Notes
Do not overbake the pizookie for the best gooey texture.
Serve warm with a large scoop of vanilla ice cream for the ultimate experience.
Browning the butter is optional but highly recommended for a deeper, richer flavor.
Serve warm with a large scoop of vanilla ice cream for the ultimate experience.
Browning the butter is optional but highly recommended for a deeper, richer flavor.
