Salted Caramel Cookie Skillet Recipe (Outback Copycat)
This Cookie Skillet is the perfect blend of chewy and crispy. Make individual ones for dessert or double the recipe for a shareable size!
Ingredients
- 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
Instructions
- 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!
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.
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.
Nutrition
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