Description
A decadent Cookies Cream Skillet Cookie featuring a rich brown butter base mixed with semisweet and bittersweet chocolate, Oreo biscuits, and indulgent Lindt Cookies & Cream chocolate bars baked to gooey perfection and served warm with cookies and cream ice cream.
Ingredients
Scale
Browned Butter Mixture
- 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
Dry Ingredients
- 335 g all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Mix-Ins
- 130 g semisweet chocolate chips
- 50 g bittersweet chocolate discs
- 60 g crushed Oreo biscuits
- 3 Lindt Cookies & Cream chocolate bars (approx. 112 g total)
Topping
- 40 g semisweet chocolate chips (for topping after baking)
- 25 g chocolate discs (for topping after baking)
Serving
- 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 it aside to ensure the cookie doesn’t stick during baking.
- Brown the Butter: Cut the butter into cubes and melt it over medium heat in a heavy saucepan. Stir constantly until it turns golden brown and releases a nutty aroma. Remove from heat and transfer to a heat-safe bowl to cool slightly.
- Preheat Oven: Once the browned butter has cooled, preheat the oven to 175°C (about 350°F).
- Make Wet Mixture: In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until well blended. Add the eggs and vanilla extract, whisking until fully incorporated and smooth.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking soda, and salt. Gradually add these to the wet ingredients and fold gently just until the mixture is uniform without any streaks of flour, being careful not to overmix.
- Add Mix-Ins: Roughly chop one Lindt Cookies & Cream chocolate bar. Stir the semisweet chocolate chips, bittersweet chocolate discs, chopped Lindt chocolate, and crushed Oreo biscuits into the batter, evenly distributing without overworking the dough.
- Assemble the Cookie: Spread half of the cookie dough evenly into the prepared skillet. Place two whole Lindt Cookies & Cream bars side by side over the dough in the center. Cover with the remaining cookie dough, spreading to fully enclose the chocolate bars.
- Top the Cookie: Sprinkle the additional semisweet chocolate chips evenly over the top layer of dough to add extra gooey chocolate pockets.
- Bake: Immediately transfer the skillet to the preheated oven and bake for 25 minutes. The edges should be golden brown while the center remains slightly underdone for a soft, chewy texture.
- Finish and Serve: Remove the skillet from the oven and immediately sprinkle the remaining semisweet chocolate chips and chocolate discs on top. Allow to cool for at least 25 minutes to set the gooey center. Serve warm, topped with cookies and cream ice cream for an indulgent dessert.
Notes
- Using browned butter enhances the flavor by adding a nutty, caramel-like taste.
- Be careful not to overmix the dough to keep the cookie tender.
- Allow the cookie to cool sufficiently for the center to set but serve warm for the best gooey texture.
- The Lindt Cookies & Cream bars inside add a surprise, creamy chocolate layer.
- You can substitute the Oreo biscuits with a comparable favorite sandwich cookie if desired.