Salted Caramel Cookie Skillet (Outback Copycat!)

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What’s so special about a Cookie Skillet? Besides how cute it is in a mini cast iron, the texture and flavor are out of this world. The center is soft and a little gooey, but the edges are delightfully crisp. And with this easy recipe, yours will taste just like the salted caramel cookie skillet at Outback!

titled: Outback Salted Caramel Cookie Skillet


Have you tried the Outback salted caramel cookie skillet? Oh my word, is it delicious!

A soft, chewy cookie with crispy edges and loads of toffee flavor — all my favorite things in one bite!!

I just knew I had to figure out how to make it at home because I can’t be ordering takeout dessert every day.

It came together so much easier than I thought, and I already had the perfect size mini cast irons for the job.

Mix up the dough just like any other cookie recipe, then press it into a tiny skillet and pop it in the oven. Easy peasy. 

Next up, I’ll have to try this method with my gooey chocolate chip cookie dough or maybe even my apple cookies with streusel topping!

If you don’t have any cast iron skillets… well, first you should remedy that!! But in the meantime, mix up this salty sweet cookie dough and bake it in the air fryer instead.

ingredients for outback salted caramel cookie skillet

Ingredient Notes and Substitutions

  • Flour – Regular all-purpose flour does the job just fine! This recipe should also work with a 1:1 gluten-free substitute.
  • Baking Soda – What gives our dessert its lift! Make sure it’s fresh so it actually works — you can test a little in a small bowl by adding some vinegar.

    It should bubble and fizz immediately when still active.
  • Unsalted Butter – If salted is all you have on hand, omit the extra salt in the recipe.
  • Sugar – Use a mixture of granulated and brown sugar for the perfect chewy texture. The flavor of the brown sugar adds to the caramel-y goodness too!
  • Mix-ins – Grab your favorite white chocolate chips, toffee bits, and pretzels — the higher the quality, the better.

    Crush the pretzels ahead of time, either by hand or by blitzing them in a food processor. If you can’t find toffee bits, you can chop up Heath bars instead.
  • Sea Salt – This goes on top of the skillet cookie after it’s been baked for flavor. Stick with kosher salt for the dough itself.
creamed butter and sugar for cookie skillet

  • Preheat the skillet.

Set the cast iron skillet in the oven when you turn it on so both heat at the same time.

This guarantees the dough will bake evenly and helps create a crispy bottom layer too!

  • Take time creaming the butter and sugar.

You want the mixture to be light and fluffy — that means there’s plenty of air mixed in.

This is key for a tender, fluffy texture just like the salted caramel cookie skillet from Outback.

  • Handle the dough gently.

You don’t want to overmix it and end up with a tough, dry cookie skillet. Add the dry ingredients a little at a time, just until there are no more streaks of flour.

Then, fold in the chocolate chips, toffee bits, and pretzels slowly and gently to get them evenly distributed.

Be sure to scrape along the bottom of the bowl so no dough is left behind.

When it’s time to transfer to the cast iron, roll the dough into the center and gently press it towards the edges.

The goal is to spread it evenly across the pan without pressing down and compacting it.

  • Don’t have tiny cast iron skillets? Double the recipe instead!

Bake the dough in a regular 10-inch cast iron, no problem. You may need to add a few minutes to the baking time so the center is fully cooked.

A giant salted caramel cookie skillet is perfect for family-style meals or a cozy date night. Don’t forget the extra spoons!

adding dry ingredients to cookie skillet recipe

Prep Ahead

  • Soften butter
  • Crush pretzels
  • Preheat oven to 350°F

Kitchen Tools You Will Need

folding white chocolate chips, toffee bits and pretzels into cookie skillet dough

Top your copycat Outback salted caramel cookie skillet with a big scoop of vanilla ice cream and plenty of caramel sauce!

For a less sweet treat, try a dollop of whipped cream instead.

But before you do that, add a sprinkle of sea salt when you pull it out of the oven. It contrasts all the sweetness and actually enhances each flavor!

Be sure to use sea salt specifically — it’s made for a finishing touch, especially on desserts.

You can also double down on caramel flavor with a frozen coffee or macchiato milkshake. Yum!!

pressing cookie skillet dough into a cast iron skillet

Storing and Reheating Leftovers

While this cookie skillet is best served warm from the oven, you can certainly save it for later.

Remove from the skillet and store in an airtight container at room temperature for 2-3 days.

To reheat, microwave your treat for just a few seconds or pop it back in the oven until warmed through.

Can I make the cookie dough ahead of time?

Sure! Once mixed, wrap cookie skillet dough tightly in plastic wrap for storage. It will keep for 2-4 days in the refrigerator or up to 2 months in the freezer.

You’ll want to bring it back to room temperature so it’s easier to spread in the skillet. If frozen, thaw in the fridge overnight.

How do I keep the dough from sticking to the pan?

A well-seasoned cast iron should be nonstick, but it doesn’t hurt to grease it with a little butter to be safe.

Be sure not to press the dough down into the pan when spreading it out either. A silicone spatula or even a fork can help this process.

Can I make a skillet cookie with other types of cookie dough?

Generally, yes. You may get a different texture or thickness depending on the ingredients, but there are plenty of cookie skillet recipes that use refrigerated dough from the store!

Use this salted caramel cookie skillet recipe as a guide, but try different mixins or extracts. You could also replace some of the flour with cocoa powder for a chocolatey treat.

closeup of salted caramel cookie skillet

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top view of a spoon of outback salted caramel cookie skillet

cookie skillet with a scoop of vanilla ice cream on top

Outback Salted Caramel Cookie Skillet

Donna Elick
This Cookie Skillet is the perfect blend of chewy and crispy. Make individual ones for dessert or double the recipe for a shareable size!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Method Oven
Servings 1 skillet cookie


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/4 cup white chocolate chips
  • 1/8 cup toffee bits
  • 1/4 cup crushed pretzel pieces
  • sea salt for sprinkling
  • vanilla ice cream, for serving
  • Caramel sauce, for drizzling


  • Preheat your oven to 350°F (175°C).
  • In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a smooth cookie dough forms.
  • Gently fold in the white chocolate chips, toffee bits, and crushed pretzel pieces.
  • Press the cookie dough into a small cast iron skillet, spreading it evenly.
  • Bake for 15-20 minutes, or until the edges are golden brown and the center is set.
  • Remove the skillet from the oven and sprinkle the top of the cookie with sea salt while it’s still warm.
  • Serve the salted caramel skillet cookie in the skillet, topped with a scoop of vanilla ice cream and a generous drizzle of caramel sauce. Enjoy!

Donna’s Notes

This recipe can be easily doubled for a larger skillet or if you want to make multiple cookies.
The cookie is best served warm, straight from the skillet.
Store any leftover salted caramel skillet cookie in an airtight container at room temperature for up to 2-3 days. To reheat, simply warm individual portions in the microwave for a few seconds until just heated through. However, for the best texture and freshness, it’s recommended to enjoy this dessert freshly baked when possible.


Serving: 1 | Calories: 2396cal | Carbohydrates: 301g | Protein: 23g | Fat: 122g | Saturated Fat: 75g | Cholesterol: 470mg | Sodium: 1327mg | Sugar: 204g | Fiber: 3g | Calcium: 267mg | Iron: 8mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
Outback Salted Caramel Cookie Skillet - PIN

Originally published May 2024

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  1. 5 stars
    This cookie skillet was so easy to make and absolutely delicious! I love Donna and Chad’s recipes.

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