Cookies Cream Skillet Cookie (Print-Friendly Version)
Warm, gooey skillet packed with chocolate, brown butter, and crushed cookies, perfect topped with ice cream.
# Ingredients You'll Need:
→ Main Ingredients
01 -
240 g unsalted butter, cubed and browned
02 -
250 g packed brown sugar
03 -
50 g granulated sugar
04 -
2 large eggs, at room temperature
05 -
1 teaspoon vanilla extract
06 -
335 g all-purpose flour, spooned and leveled
07 -
1 teaspoon baking soda
08 -
0.5 teaspoon salt
09 -
130 g semisweet chocolate chips
10 -
50 g bittersweet chocolate discs
11 -
60 g crushed Oreo biscuits
12 -
3 Lindt Cookies & Cream chocolate bars (approx. 112 g total)
→ Toppings
13 -
40 g semisweet chocolate chips (for topping after baking)
14 -
25 g chocolate discs (for topping after baking)
15 -
Cookies and cream ice cream, to serve
# How to Make It:
01 -
Lightly grease a 25 cm oven-safe skillet with non-stick spray and set aside.
02 -
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 and transfer to a heat-safe bowl to cool slightly.
03 -
Once the browned butter has cooled, preheat the oven to 175°C.
04 -
In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until well blended. Add eggs and vanilla extract, whisking until fully incorporated.
05 -
Sift together flour, baking soda, and salt. Add to the wet mixture and fold gently just until no streaks of flour remain. Avoid over-mixing.
06 -
Roughly chop one Lindt Cookies & Cream bar. Add chocolate chips, chocolate discs, chopped Lindt chocolate, and crushed Oreos to the batter. Mix until evenly distributed, without overworking the dough.
07 -
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 completely.
08 -
Sprinkle additional chocolate chips over the top layer of dough.
09 -
Transfer the skillet to the oven immediately and bake for 25 minutes. The edges will turn golden while the center appears slightly underdone.
10 -
Remove skillet from the oven and immediately top with extra semisweet chocolate chips and chocolate discs. Allow to cool for at least 25 minutes for a gooey center. Serve warm topped with cookies and cream ice cream.
# Extra Information:
01 -
For optimal texture, bake the assembled dough immediately as it does not store well.
02 -
The skillet will continue to set out of the oven; allow to cool fully for a firmer consistency.