Description
This decadent Cookies Cream Skillet Cookie combines a rich, buttery cookie dough with a luscious cookies and cream chocolate center and an irresistible topping of chocolate chips and crushed Oreos. Perfectly baked in an oven-safe skillet, it offers gooey edges and a soft, melty middle, ideal for serving warm with cookies and cream ice cream for an indulgent dessert experience.
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
Add-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)
Toppings
- 40 g semisweet chocolate chips
- 25 g chocolate discs
- 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 to prevent sticking during baking.
- Brown the Butter: Cube the butter and melt it in a heavy saucepan over medium heat, stirring constantly until it turns golden brown and gives off a nutty aroma. Remove it 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 (350°F) to prepare for baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled browned butter with brown sugar and granulated sugar until well combined. Add eggs and vanilla extract, whisking until fully incorporated for a smooth batter.
- Combine Dry Ingredients: Sift together all-purpose flour, baking soda, and salt. Fold these dry ingredients gently into the wet mixture just until no flour streaks remain to avoid overworking the dough.
- Add Chocolate and Oreo Mix-ins: Roughly chop one Lindt Cookies & Cream bar. Stir in chocolate chips, bittersweet chocolate discs, chopped Lindt chocolate, and crushed Oreos evenly into the batter.
- Assemble Cookie Dough Layers: Spread half the cookie dough evenly into the prepared skillet. Center two whole Lindt Cookies & Cream bars on this layer. Cover with the remaining dough, spreading it to enclose the chocolate bars completely for a hidden gooey center.
- Top with Chocolate: Sprinkle additional semisweet chocolate chips over the top layer of dough to create a melty chocolate topping once baked.
- Bake the Skillet Cookie: Transfer the skillet to the preheated oven and bake for 25 minutes. The edges should turn golden while the center remains slightly underdone for a soft texture.
- Finish and Serve: Remove the skillet from the oven and immediately top with extra semisweet chocolate chips and chocolate discs. Allow to cool for at least 25 minutes to set the gooey center. Serve warm with cookies and cream ice cream for a delightful dessert.
Notes
- Ensure the browned butter cools slightly before mixing to avoid cooking the eggs in the batter.
- Do not overmix the dough once flour is added to maintain a tender cookie texture.
- Use an oven-safe skillet to bake; cast iron is preferred for even heat distribution.
- Allow the cookie to cool sufficiently after baking to achieve a gooey but set center.
- Serve with cookies and cream ice cream for the best flavor combination and a cool contrast.
