Description
This indulgent Cookies Cream Skillet Cookie recipe features a rich, buttery dough loaded with semisweet and bittersweet chocolates, crunchy crushed Oreos, and creamy Lindt Cookies & Cream bars. Baked in a skillet for a gooey, golden finish and topped with ice cream, it’s a perfect dessert to share warm and melty.
Ingredients
Scale
Cookie Dough
- 240 g unsalted butter, cubed and browned
- 250 g packed brown sugar
- 50 g granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 335 g all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 130 g semisweet chocolate chips
- 50 g bittersweet chocolate discs
- 60 g crushed Oreo biscuits
- 1 Lindt Cookies & Cream chocolate bar, roughly chopped
Assembly & Topping
- 2 Lindt Cookies & Cream chocolate bars (whole)
- 40 g semisweet chocolate chips (for topping after baking)
- 25 g chocolate discs (for topping after baking)
- Cookies and cream ice cream, to serve
Instructions
- Prepare the Skillet: Lightly grease a 25 cm oven-safe skillet with non-stick spray and set aside to ensure the cookie does not stick during baking.
- Brown the Butter: Cut the unsalted butter into cubes and heat it in a heavy saucepan over medium heat. Stir constantly until the butter turns golden brown and releases a nutty aroma. Remove from heat and transfer to a heat-safe bowl to cool slightly.
- Preheat the Oven: Once the browned butter has cooled, preheat your oven to 175°C (347°F) to prepare for baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until well combined. Add the eggs and vanilla extract, continuing to whisk until fully incorporated and smooth.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking soda, and salt. Gently fold the dry mixture into the wet ingredients just until no flour streaks remain, being careful not to overmix to maintain a tender cookie texture.
- Add Mix-ins: Roughly chop one Lindt Cookies & Cream bar. Fold into the batter along with the semisweet chocolate chips, bittersweet chocolate discs, and crushed Oreo biscuits, ensuring even distribution without overworking.
- Assemble in Skillet: Spread half of the cookie dough evenly in the prepared skillet. Place two whole Lindt Cookies & Cream bars in the center of the dough. Cover these bars with the remaining cookie dough, spreading gently to enclose the chocolate bars completely.
- Add Topping: Sprinkle additional semisweet chocolate chips over the top layer of dough for extra melty goodness after baking.
- Bake: Place the skillet in the preheated oven and bake for 25 minutes. The edges should be golden and firm while the center remains slightly underbaked for a gooey texture.
- Finish and Serve: Immediately after removing from the oven, top the cookie with extra semisweet chocolate chips and chocolate discs. Allow the skillet cookie to cool for at least 25 minutes to set the center. Serve warm with a scoop of cookies and cream ice cream for an irresistible dessert.
Notes
- Using browned butter adds a rich, nutty flavor that enhances the cookie’s taste.
- Do not overmix the dough after adding flour to avoid a tough texture.
- Letting the skillet cookie cool slightly ensures the center becomes gooey but not runny.
- The dessert is best served warm with ice cream for the perfect contrast.
- If a 25 cm skillet is unavailable, use a similar size oven-safe dish but adjust baking time as needed.
