Chocolate Pecan Supreme Brookie with Kahlua Caramel Sauce

We’re taking a long-beloved recipe for Pecan Supremes from the Mrs. Fields Cookie Book and upgrading it to a show-stopper of a brookie: Chocolate Pecan Supreme Brookie with Kahlua Caramel Sauce. Dotted with pecans, caramel-filled chocolate chips, and drizzled with homemade Kahlua Caramel Sauce, this recipe can be made in a 12-inch skillet or on a baking sheet for individual cookies.

Mrs. Field’s Pecan Supremes

I have an old cookbook I purchased at an estate sale, that’s where all the good ones come from you know. The pages were worn, notes were made, corners bent signifying a particularly beloved recipe. In this cookbook, Mrs. Field has a recipe for making 3 dozen cookies called Pecan Supremes. They use oats, standard chocolate chips, and pecans. While this is an old classic for a reason, 2020 has demanded we all step out of our comfort zone and try something new. Challenge accepted.

Taking your recipe and turning it into a skillet cookie or brookie

A brookie is a mix between a brownie and a cookie. While this often refers to the flavors in the recipe, it also is due to the thickness. This recipe rides the line on what I would call a brookie or a cookie, likely leaning a bit more towards a brookie.

Why is this important? You need to know the desired texture outcome of what you’re baking and the size skillet you’ll need. You can take nearly any cookie recipe you find on the internet and turn it into a skillet cookie. However, if that cookie recipe yields 1 dozen cookies versus 3 dozen cookies and you bake both in a 12-inch skillet, you’ll get very different outcomes in thickness and cooking times. This recipe yields 3 dozen cookies when baked traditionally on a baking sheet, and yet serves up in a 12-inch skillet in the traditional thickness of a brownie. Bake this in a 10-inch skillet and you’re looking at more of a cake.

Seasoning your cast iron with baked goods

Baked goods are one of my favorite ways to season a skillet. Cookies and brownies are perfect with the amount of fat the recipes contain. If you’re looking for a quick and easy way to perfect seasoning on your skillet and are out of bacon, whipping up a baked good is a sure-fire way to get you there with the need for pre-heating, high-fat content of baked goods, and the need to let them cool in the skillet after baking. Simple little tricks make all the difference.

Tools needed to make this dish

How to make Kahlua Caramel Pecan Supremes

The caramel sauce clearly knocks these out of the park, but you know I couldn’t take on a challenge without my trusty skillet in hand. SO let’s get down to business on whipping up these new and improved Kahlua Caramel Pecan Supremes.

Step 1: Start by whipping up your room temperature butter and sugars in a large bowl with a hand mixer or stand mixer. Add the eggs one at a time and the vanilla extract until combined.

Step 2: In a medium bowl combine the flour, baking soda, and salt with a whisk. Carefully pour the dry ingredients into the first bowl with butter and sugars. Mix until just combined.

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Step 3: Gently fold in the chocolates and pecans. The batter will be thick. Depending on how well seasoned your skillet is you may need to spray it down with PAM or wipe with lard. If you’re unsure, give it a coat anyhow. Then pour or spoon the batter into the 12-inch skillet, and top with additional chocolates and pecans.

Step 4: Bake at 350F for 35 minutes. While the brookie is baking, make the caramel sauce.

How to make Kahlua Caramel Sauce

The perfect caramel is one that hardens just a touch, but is still chewy enough to bend with the cookie and drizzle into ribbons with perfection. The base for any homemade caramel sauce starts with 1 cup of granulated sugar, 6 Tablespoons of butter, and a half cup of liquid. Traditionally the liquid would be heavy cream – but here we’re using Kahlua. The subtle chocolate and coffee notes of the Kahlua give this caramel sauce a grown-up vibe while still being perfectly safe to serve to children atop their cookie or brookie sundae.

How to make homemade caramel sauce

1. Start by heating your cast iron sauce pan over medium-low heat. Add the sugar to the sauce pan and allow it to start browning. As it begins to brown, start to stir to prevent any burnt spots. It will start clumping but as the sugar dissolves, it will turn into more of a liquid.
2. Carefully add your butter to the saucepan. It will start to bubble, just keep stirring and turn down the heat if you need to. Once the butter has completed melted and incorporated with the sugar, stop stirring. Allow it to cook and bubble for a couple minutes.
3. Now add the Kahlua slowly while stirring at the same time. You will hear a great sizzle as you pour in the Kahlua. Not to worry, just keep stirring. As the hissing and bubbles begin to die down, allow the mixture to boil for a minute.
4. Remove from the heat and transfer to a heat-proof jar, such as a mason jar. The caramel will thicken upon standing. Use a spoon to drizzle over your cookies or save to use at a later date.

Other baked goods for your skillet