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October is Breast Cancer Awareness month. Every year millions of American women are diagnosed with breast cancer. With the statistics being 1 in every 8 women having breast cancer at some point in their life chances are you will know someone who has it. My grandmother had breast cancer, my next door neighbor had breast cancer, and one of my best friends mother had breast cancer so it is a cause near and dear to my heart. In college I joined the sorority Zeta Tau Alpha and was happy to find that we participated in many events for breast cancer awareness.
This week I am going to #Bakeforacure. The challenge was to bake something in a pie pan. I’ve made many pies over the years so I wanted to challenge myself to make something else in the pie pan. Since my favorite “cake” is a giant chocolate chip cookie cake that’s what I wanted to make.
Of course I couldn’t just make a giant cookie, I had to jazz it up. I decided the best way to do that would be to put a layer of homemade caramel in the middle of it. Boy was I glad I did! The cookie took longer to bake then I thought it would be it was worth the wait. The caramel made a sweet, crispy coating on the outside edge of the cookie but stayed gooey on the inside. The cookie was sweet, chocolatey, and full of caramel. I could have eaten the whole thing myself! Luckily I took it in to work to share with my fellow teachers.
Salted Caramel Filled Chocolate Chip Cookie (adapted from Modern Alice)
For the cookie:
2 c. flour
1/2 t. salt
1/2 t. baking soda
8 T. butter
1/4 c. applesauce
1 c. brown sugar
1/2 c. sugar
1 t. vanilla
2 c. chocolate chips
For the caramel:
1 c. sugar
1/4 c. water
2/3 c. heavy cream
3 T. butter
1 t. sea salt
1. Preheat the oven to 350 degrees. Spray a pie pan with cooking spray.
2. In a medium bowl combine the flour, salt, and baking soda.
3. In a large mixing bowl cream the butter and sugars. Add in the applesauce and mix well. Beat in the eggs and vanilla and mix until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
5. In a heavy bottomed saucepan combine the sugar and water. Stir over medium heat until the sugar has dissolved. Increase heat and boil for 5-7 minutes without stirring until the syrup is a deep amber color (do not let it burn!)
6. Immediately remove from the heat and add the heavy cream. Be careful it doesn’t spatter. Stir in the butter and salt.
7. Pour half the cookie dough into the pie pan and smooth with the back of a spoon to even it out. Pour the hot caramel on top of the cookie dough. Sprinkle with additional sea salt.
8. Place spoonfuls of the remaining dough on top of the caramel. Try to fill in as many places as possible so that the dough will melt together and form a crust.
9. Bake for 45 minutes or until the cookie is golden brown and the inside is firm.
10. Cool on a wire rack and cut into slices.
More Pie Recipes:
- Pecan Pie by The Girl in the Little Red Kitchen
- Spiced Pumpkin Pie with a Cinnamon Roll Crust by Daily Dish Recipe
- Candy Bar Pie by That Skinny Chick Can Bake
- Impossible cheeseburger pie by In the Kitchen with KP