Description
This Cookies Cream Skillet Cookie is a decadent dessert featuring a rich, buttery cookie dough loaded with multiple types of chocolate and crushed Oreo biscuits. Baked directly in a skillet, this treat has a golden crust with a gooey, chocolate-studded center, making it perfect for sharing. Topped with melted chocolates and served warm with cookies and cream ice cream, it offers a luscious combination of textures and flavors that will delight cookie and chocolate lovers alike.
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
Chocolate and 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), 1 chopped and 2 whole bars
Topping
- 40 g semisweet chocolate chips
- 25 g chocolate discs
To Serve
- Cookies and cream ice cream
Instructions
- Prepare Skillet: Lightly grease a 25 cm oven-safe skillet with non-stick spray and set aside to ensure easy release of the cookie after baking.
- Brown the Butter: Cut the butter into cubes and heat it in a heavy saucepan over medium heat, stirring 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 slightly, preheat the oven to 175°C (350°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 eggs and vanilla extract, whisking until fully incorporated.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking soda, and salt, then add the dry mixture to the wet ingredients. Fold gently just until no streaks of flour remain, being careful not to over-mix to keep the cookie tender.
- Add Mix-ins: Roughly chop one of the Lindt Cookies & Cream bars. Add this chopped chocolate, semisweet chocolate chips, bittersweet chocolate discs, and crushed Oreo biscuits to the dough. Mix until evenly distributed without overworking the batter.
- Assemble Layers: Spread half of the cookie dough evenly into the prepared skillet. Place the two whole Lindt Cookies & Cream bars in the center over the dough. Cover completely with the remaining dough, spreading it evenly to encase the chocolate bars fully.
- Add Topping: Sprinkle the additional semisweet chocolate chips evenly over the top layer of dough to add extra chocolatey goodness after baking.
- Bake: Transfer the skillet immediately to the preheated oven and bake for 25 minutes. The edges should turn golden brown while the center remains slightly underdone for a gooey texture.
- Finish and Serve: Remove the skillet from the oven. Immediately top with extra semisweet chocolate chips and chocolate discs to melt over the warm cookie. Allow to cool for at least 25 minutes so the center sets but remains gooey. Serve warm with cookies and cream ice cream for an indulgent dessert experience.
Notes
- Make sure to brown the butter carefully to avoid burning; it should have a nutty aroma and golden color.
- Do not over-mix the dough once the flour is added to keep the cookie soft and tender.
- Allowing the cookie to cool slightly before serving helps the center set while maintaining gooeyness.
- This dessert is best served warm with ice cream to contrast the hot cookie and cold ice cream.
- You can substitute Lindt Cookies & Cream bars with any cookie-filled chocolate bars if unavailable.
- The skillet used must be oven-safe; cast iron or heavy stainless steel works best.
