Caramel Coconut Chocolate Chip Skillet Cookie Pie

Caramel Coconut Chocolate Chip Skillet Cookie Pie

Caramel Coconut Chocolate Chip Skillet Cookie Pie

I love pie, but there are times when I want pie with no pie crust. Either I don’t want to make pie crust, or I want a  cookie pie crust. There are no rules in pie, so this pie has a cookie pie crust. Not one thing wrong with it. Disagree…well you can, but I don’t know that I’ll hear it. I’m pretty sure I’ll be too busy devouring this.


Caramel Coconut Chocolate Chip Skillet Cookie Pie (printable recipe)

1/2 cup butter

1 cup sugar

3 teaspoons vanilla

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

10 caramels unwrapped*

1 1/2 cups coconut

1/4 cup mini chocolate chips

caramel sauce for serving


On stove heat 12 in. cast iron skillet on medium. Once the skillet is hot, turn to medium-low heat, add butter.
When butter is completely melted sugar. Onto the sugar butter mixture add flour, baking soda, salt, vanilla, and egg. Stir to incorporate all ingredients.
Place caramels* on top of dough, then add chocolate chips
and coconut. Place skillet in preheated 350-degree oven and bake for 15 minutes.
It’s done baking when two inches in from edge comes out with smooth when tested with a toothpick. Don’t bake until center is totally cooked, the pan will stay hot and it will dry out the cookie and it won’t have that really great moist center.
* I will be cutting the caramels into quarters next time, and the caramel sauce made this irresistible.
Nothing like an easy warm cookie pie that is ready in minutes!





  1. OMG. How am I supposed to lose weight when you keep sharing these fabulous recipes! Chocolate, caramel, and coconut are my biggest downfalls. (But don’t stop sharing, cuz they’re heavenly.)

    1. LOL so funny ๐Ÿ™‚ The good thing about this is if there is anyone around you won’t be able to eat it yourself. They will most likely want more and then there will be no leftovers, problem solved… right?

  2. Did you create this recipe!? You are quickly becoming the queen of pies and not just your famous pizza ones. Fabulous.

    1. yes I did Paula, I based it off of the Pumpkin Chocolate Chip Skillet Cookie I recently made, but this was more like a sugar cookie, no brown sugar. Easy and yummy ๐Ÿ™‚ Thanks!!! XXXOOO ๐Ÿ™‚

    1. It’s baked in a Cast Iron Skillet. It is a bit different than a frying pan, it’s stays quite hot after being baked and since you heat it first when melting the butter it’s like pre heating the pan. I’m sure you could give it a ty in a pan you can put in the oven. I’d love to hear how it turns out. The gingerbread cheesecakes bites will be up again next week. Pillsbury asked me to hold the post, they are running it too and the site isn’t ready yet for them. If you are planning on making them before next week, email me and I’ll send you the instructions ๐Ÿ™‚

    2. Hi Diane,

      I am hoping to make some gingerbread dough today and would love to have that recipie, i appreciate that you may well be on your way to bed as we are just getting up but if you do have a moment i would appreciate it, if not there is always another day ๐Ÿ™‚ Thanks for your reply ๐Ÿ™‚

    3. The gingerbread dough is a pre-made package from Pillsbury. The recipe was created for them, using the refrigerated dough. I do not have a recipe on hand for gingerbread cookies just like this. Not sure where you are located, do you have refrigerated dough in your stores or dry mixes you add to, if not google gingerbread cookie dough recipes ๐Ÿ˜‰ hope that helps

    4. I’m not sure what recipe you mean then, the gingerbread cheesecake bites post has the recipe on the page. The cheesecake part is the cream cheese and powdered sugar, vanilla mixture added on top of the gingerbread dough.
      4 oz cream cheese
      2 cups powdered sugar
      1 teaspoon vanilla
      Mixed together until creamy then piped onto gingerbread cookie mixture.
      Does that answer your question? If not, please let me know.~Diane

  3. This takes a chocolate chip cookie cake to another level!!! Oh, I LOVE your addition of caramel and coconut…makes for an outrageously delicious dessert!

  4. A pie without a pie crust is totally still a pie…and complete perfection, too. Thank you so much for sharing this amazing recipe. I cannot wait to try it.

  5. I randomly stumbled upon this while trying to find a coconut macaroon pie that I’ve been craving. I think I’m going to have to try this instead. I just looks so delicious.
    So happy you shared.

    1. I do make caramel sauce, I follow the recipe on the Eagle Condensed Milk Can, it’s delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *