Description
Indulge in this decadent Cookies Cream Skillet Cookie recipe featuring a rich browned butter cookie dough loaded with a variety of chocolates and crushed Oreos. Baked in a skillet to perfection, it offers a crisp golden edge with a gooey, chocolate-stuffed center, best enjoyed warm topped with creamy cookies and cream ice cream.
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 (approx. 37 g)
For Assembling and Topping
- 2 Lindt Cookies & Cream chocolate bars (whole, approx. 75 g total)
- 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 Skillet: Lightly grease a 25 cm oven-safe skillet with non-stick spray and set aside for later use to ensure the cookie doesn’t stick.
- Brown Butter: Cut butter into cubes and heat in a heavy saucepan over medium heat, stirring constantly until the butter turns golden brown and aromatic. Remove from heat promptly and transfer to a heat-safe bowl to cool slightly to room temperature.
- Preheat Oven: Once the browned butter has cooled, preheat your 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 fully combined and smooth. Add eggs and vanilla extract; whisk until fully incorporated.
- Combine Dry Ingredients: Sift together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, folding gently just until no streaks of flour remain. Avoid over-mixing to keep the cookie tender.
- Add Mix-ins: Roughly chop one Lindt Cookies & Cream bar. Add this chopped chocolate, semisweet chocolate chips, bittersweet chocolate discs, and crushed Oreos to the batter. Mix gently until evenly distributed without overworking the dough.
- Layer Dough and Fill: Spread half of the cookie dough evenly into the prepared skillet. Place two whole Lindt Cookies & Cream bars over the dough in the center. Cover with the remaining dough, spreading to enclose the chocolate bars securely.
- Top Dough: Sprinkle additional semisweet chocolate chips evenly over the top layer of dough for extra chocolaty goodness.
- Bake: Transfer the skillet to the preheated oven and bake for 25 minutes. The edges should turn golden brown while the center remains slightly underdone, ensuring a gooey middle.
- Finish and Serve: Remove the skillet from the oven immediately. Top with the extra semisweet chocolate chips and chocolate discs so they melt slightly. Allow the skillet cookie to cool for at least 25 minutes to set the gooey center. Serve warm alongside cookies and cream ice cream for the ultimate indulgence.
Notes
- Use room temperature eggs to ensure even mixing and better texture.
- Do not over-mix the dough once flour is added to keep the cookie tender and chewy.
- Browned butter adds a rich nutty flavor but watch carefully to avoid burning.
- Letting the skillet cookie cool is essential to achieve the gooey, melty center texture.
- Use an oven-safe skillet like cast iron for best heat distribution and presentation.
