This salted caramel skillet cookie is a warm, gooey chocolate chip cookie baked right in a cast iron pan and topped with melty ice cream and caramel drizzle. The edges are golden and crisp, the center stays soft — and it’s ready in under 40 minutes. No chill time, no mixer, and barely any cleanup.
Quick Summary
Prep time: 10 mins
Cook time: 28 mins
Flavor: warm, buttery, sweet-salty
Great for: dessert nights, quick bakes, sharing (or not)
Why I Like This Recipe
No lie, I just wanted a cookie. But like… a real cookie. Not six bowls and a baking tray situation. This came together in one skillet and gave me the perfect warm-cookie moment with minimal effort. Bonus: no waiting for butter to soften or dough to chill. Just mix, bake, eat.
Ingredients
Dry Ingredients:
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
Sugars + Butter:
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 cup unsalted butter (room temp, divided — melt it)
Wet Ingredients:
- 2 large eggs (room temp)
- 2 tsp caramel or vanilla extract
Add-ins + Toppings:
- 1½ cups semisweet chocolate chips or chunks
- Vanilla ice cream (optional)
- Salted caramel sauce (optional)
How To Make Salted Caramel Cookie Skillet
- Preheat your oven: 325°F (163°C). Lightly butter a 10-inch cast iron skillet.
- Mix dry ingredients: Whisk flour, baking soda, and salt in a bowl. Set aside.
- Melt the butter: Do it right in the skillet. Once melted, pour into a mixing bowl and add both sugars. Whisk until smooth.
- Add eggs + extract: One egg at a time. Whisk well, then stir in vanilla or caramel extract.
- Make the dough: Add dry mix to the wet. Stir until just combined. Fold in chocolate chips.
- Bake it: Pour the dough back into the skillet, spread it out. Bake 25–28 mins — edges should be golden, center soft.
- Cool + serve: Let it sit 10 minutes (if you can wait). Top with ice cream + caramel and dive in.

Tips for Success
- Room temp eggs = smoother batter
- Want it gooier? Take it out at 25 minutes
- For crisp edges, bake longer (but not too long)
- You can use all chocolate chips or chunks, or mix both
Storage and Reheating
- Store: Cover the skillet with wrap or foil. Keeps fine at room temp for 3–5 days.
- Reheat: Scoop a portion into a bowl, microwave 10–20 seconds. Add ice cream.
- Freeze: You can freeze the unbaked dough — just let it thaw in the fridge overnight before baking.
Frequently Asked Questions
- Can I use a different pan?
Yeah, any oven-safe 10-inch pan works. Just grease it well. - What if I don’t have caramel extract?
Vanilla is totally fine. The caramel drizzle on top brings the flavor. - Can I use milk chocolate chips?
Sure. It’ll be sweeter. I like semi-sweet so it’s not too much. - Is the skillet necessary?
Not required, but it gives the best edges. Sheet pans don’t hit the same. - Do I need to chill the dough?
Nope. Straight into the oven. That’s what makes this recipe so fast.
Common Mistakes and How to Dodge Them
- Overbaking: If you’re after gooey center vibes, don’t leave it in too long. The middle firms up as it cools.
- Using cold eggs: Cold eggs + melted butter = weird texture. Room temp is the move.
- Overmixing the dough: Just mix until combined. Too much stirring = tough cookie.
- Skipping the skillet buttering: Even if it’s non-stick, a bit of butter keeps cleanup easier (and helps crisp the edge).
- Not letting it cool at all: I know, hard. But if you cut into it too soon, it’ll fall apart. Give it 10 mins.
Nutrition Facts (Per Serving)
- Calories: 465 kcal
- Total Fat: 23g
- Saturated Fat: 13g
- Cholesterol: 65mg
- Sodium: 260mg
- Potassium: 125mg
- Total Carbohydrate: 60g
- Dietary Fiber: 2g
- Sugars: 38g
- Protein: 4g
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Salted Caramel Cookie Skillet– Easy Outback Steakhouse Copycat
Course: DessertCuisine: AmericanDifficulty: Easy12
servings10
minutes28
minutes465
kcalA warm, gooey chocolate chip cookie baked in a skillet and topped with ice cream and salted caramel — crispy at the edges, soft in the center, always worth it.
Ingredients
2¼ cups flour
1 tsp baking soda
½ tsp kosher salt
1 cup dark brown sugar
½ cup white sugar
1 cup unsalted butter
2 large eggs
2 tsp caramel or vanilla extract
1½ cups chocolate chips or chunks
Ice cream + caramel (optional)
Directions
- Preheat oven to 325°F. Butter a 10″ skillet.
- Mix dry ingredients and set aside.
- Melt butter in skillet, transfer to bowl, whisk in sugars.
- Add eggs and extract. Mix in dry ingredients.
- Stir in chocolate. Pour dough into skillet.
- Bake 25–28 mins. Let cool 10 mins. Top and serve.
Notes
- Room temp eggs make mixing easier
- Adjust bake time for your preferred cookie texture
- Add flaky sea salt if you want extra contrast
- Best eaten warm, ideally straight from the pan