Cookies Cream Skillet Cookie

This gooey cookies and cream cookie skillet bakes up into warm molten chocolatey goodness that will make any night feel extra special. The secret is the browned butter for deep toffee flavor paired with melty chunks of cookies and cream chocolate hiding in the center. There is something about scooping it straight from the skillet while the chocolate is slowly melting into the dough that makes this a true shareable treat. Whenever I make this there is never a crumb left behind and I love how quickly it comes together.

I first made this when my brother requested a birthday dessert instead of a cake and it was devoured in minutes. Now it is my go to when I need a guaranteed hit dessert that requires very little fuss.

Ingredients

• Unsalted brown butter: for a nutty toffee base taste choose high quality butter for best results
• Packed brown sugar: brings moisture and chew opt for dark brown if you like a deeper flavor
• Granulated sugar: helps balance sweetness
• Large eggs: at room temperature bind everything together for a smooth dough
• Vanilla extract: rounds out the classic cookie flavor choose pure vanilla for best aroma
• All purpose flour: spooned and leveled for accuracy and the perfect cookie texture
• Baking soda: gives lift and tender texture
• Salt: sharpens the sweetness and balances all the flavors use fine sea salt for more even mixing
• Semisweet chocolate chips: for pockets of melty chocolate choose a brand you love to eat on its own
• Bittersweet chocolate discs: add a touch of sophisticated chocolate flavor
• Crushed Oreos: bring cookies and cream crunch if desired use double stuf for extra creaminess
• Lindt cookies and cream chocolate bars: for the signature creamy chunks inside the skillet
• Additional semisweet chocolate chips and chocolate discs: after baking ensure those gooey chocolate pools across the top
• Cookies and cream ice cream: for serving to take it truly over the top I always use the same chocolate bars as in the dough

Instructions

Prepare the Skillet:

Spray a ten inch oven safe skillet generously with non stick spray making sure to coat the sides so nothing sticks

Brown the Butter:

Cut your unsalted butter into cubes to help it melt evenly Melt the butter over medium heat in a heavy saucepan stirring constantly as it foams and sizzles Keep a close eye on the color and stir until the butter turns a deep golden brown and smells nutty This takes about five minutes Quickly transfer the brown butter to a heat safe bowl to cool or it can overbrown

Mix Sugar and Butter:

Once butter is cooled combine brown butter brown sugar and granulated sugar in a large bowl Whisk thoroughly until everything is well combined and glossy

Add Eggs and Vanilla:

Crack eggs into the bowl and pour in vanilla extract Whisk until the mixture is smooth and slightly thickened with no visible streaks from the eggs

Combine Dry Ingredients:

Sift flour baking soda and salt together for even mixing Slowly fold the dry ingredients into the wet using a spatula Mix until just combined and you no longer see flour but do not overmix or the cookie will be tough

Add the Chocolates and Oreos:

Chop one cookies and cream chocolate bar into bite size chunks Add the chopped bar semisweet chocolate chips bittersweet chocolate discs and crushed oreos into the dough Mix by hand until evenly distributed

Layer the Dough:

Spread half of the dough into the prepared skillet using a spatula to create an even layer Place two whole cookies and cream bars lengthwise over the dough to create a molten chocolate center

Top with Remainder:

Drop the remaining dough on top and gently spread to fully cover the chocolate bars and create a smooth even surface Gently press the remaining semisweet chips onto the top

Bake and Finish:

Bake at three hundred fifty degrees for twenty five minutes The edges should look golden brown but the center will still look soft Trust the process as the residual heat will finish baking as it cools After removing from the oven top with more chips and chocolate discs for extra gooey streaks

Serve Warm:

Let the skillet cool about twenty to twenty five minutes so the center stays molten but the edges are set Top with scoops of cookies and cream ice cream and serve immediately

Oreos are my favorite part They melt a bit into the dough and give that classic cookie and cream hit that reminds me of late night childhood snacks with my sisters after school

Storage Tips

Store any leftovers covered in the skillet or transfer to an airtight container at room temperature for up to two days Rewarm in the oven at three hundred degrees for five minutes for that fresh baked taste Never refrigerate the dough ahead of baking as it changes the texture

Ingredient Substitutions

Use any quality chocolate bar in place of Lindt if needed Milk chocolate or white chocolate discs can also work Gluten free flour blend can replace regular flour for a gluten free version Swapping the Oreos for chocolate sandwich cookies also works in a pinch

Serving Suggestions

For celebrations add rainbow sprinkles to the top before baking For extra decadence mix in chopped peanut butter cups or toasted pecans Top with a drizzle of chocolate fudge sauce as soon as it comes out of the oven I love watching everyone dig in with their spoons

Cultural and Seasonal Notes

Skillet cookies are a nostalgic American dessert often found at family restaurants but this homemade twist gives you total control over the gooeyness In summer serve with fresh berries and in winter pair with hot cocoa This recipe is perfect for birthdays or any gathering

Seasonal Adaptations

Swap the Oreos for peppermint bark or crushed candy canes during the holidays Add a pinch of cinnamon for a cozy fall flavor Top with strawberries or raspberries in spring

Letting your skillet cool slightly before serving ensures molten centers and set edges every time. For an even gooier bite sprinkle extra cookie pieces just before baking.

Common Recipe Questions

→ Can I use regular butter instead of brown butter?

You can, but brown butter adds a deep, nutty flavor that enhances the whole dessert.

→ What kind of chocolate works best in the dough?

A mix of semisweet and bittersweet chocolate gives a balanced richness, while cookies & cream bars add smooth white chocolate notes.

→ Should I chill the dough before baking?

No, this dough should be baked immediately after mixing for best results. Chilling is not recommended.

→ How do I know when it's ready to take out of the oven?

The edges should be golden brown, and the center should appear slightly undone. It will continue to cook as it cools.

→ What are the best toppings to serve with it?

Vanilla or cookies & cream ice cream pairs perfectly, along with extra melted chocolate chips on top.