Outback Steakhouse Recipes

Salted Caramel Cookie Skillet– Easy Outback Steakhouse Copycat

Salted Caramel Cookie Skillet– Easy Outback Steakhouse Copycat

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

  1. Preheat your oven: 325°F (163°C). Lightly butter a 10-inch cast iron skillet.
  2. Mix dry ingredients: Whisk flour, baking soda, and salt in a bowl. Set aside.
  3. Melt the butter: Do it right in the skillet. Once melted, pour into a mixing bowl and add both sugars. Whisk until smooth.
  4. Add eggs + extract: One egg at a time. Whisk well, then stir in vanilla or caramel extract.
  5. Make the dough: Add dry mix to the wet. Stir until just combined. Fold in chocolate chips.
  6. Bake it: Pour the dough back into the skillet, spread it out. Bake 25–28 mins — edges should be golden, center soft.
  7. Cool + serve: Let it sit 10 minutes (if you can wait). Top with ice cream + caramel and dive in.
Salted Caramel Cookie Skillet– Easy Outback Steakhouse Copycat
Salted Caramel Cookie Skillet– Easy Outback Steakhouse Copycat

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

Recipe by LuluCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

28

minutes
Calories

465

kcal

A 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

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