Outback Salted Caramel Cookie Recipes

SALTED CARAMEL COOKIES

Steps:

• Heat oven to 390 degrees (unless you are chilling your dough). In a large mixing bowl, cream together butter, brown sugar, and sugar for at least 4 minutes, scraping the sides of the bowl often.
• Add egg, egg yolk, and vanilla and mix for 1 minute longer. Stir in caramel.
• Fold in flour, baking powder, baking soda, and salt. If sprinkling sea salt flakes on the top of cookies, reduce salt to 1/2 teaspoon. If you have time, I suggest chilling the dough for at least 30 minutes. This reduces the spreading of the cookies. I suggest a 24-hour chill time, if you can wait.
• If possible, use a light-colored baking sheet. Roll cookies into light balls and place on parchment paper-lined baking sheet. Bake for 8-11 minutes or until lightly golden on the sides. Remove from the oven and let set up for several minutes.
• Drizzle caramel all over each cookie before serving. If so desired, sprinkle with sea salt flakes.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

SALTED CARAMEL SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.
• Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.
• Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.
• In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.
• In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.

OUTBACK'S SALTED CARAMEL SKILLET COOKIE

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda and salt and set aside. Cream butter and sugars together in a separate bowl (you can just do it by hand with a fork). Add egg and vanilla and mix well. Gradually add dry ingredients and combine with wet ingredients. Stir in white chocolate chips and toffee chips (and pretzels if desired). If using a 10 inch skillet, bake for 20-25 minutes, or until middle is done (no longer glistening on the top). Bake time will vary with size of skillet you use. Let cool for 3-5 minutes, then top with ice cream, salted caramel sauce, and sea salt to taste. Enjoy! Adapted from https://tampacakegirl.wordpress.com/2017/06/28/outbacks-salted-caramel-cookie-skillet/ Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.