Cookies Cream Skillet Cookie

By Tyla | Last modified on Dec 28, 2025

Featured in: Desserts

Imagine a warm, gooey dessert fresh from the oven, where rich browned butter and melting chocolate mingle with crunchy Oreo bits. This Cookies Cream Skillet Cookie is a decadent treat that fills your kitchen with an irresistible aroma and satisfies the deepest chocolate cravings.

Baked in an oven-safe skillet, this cookie offers a delightful contrast of textures: crisp edges with a soft, luscious center, all crowned with cookies and cream ice cream for the perfect finishing touch.

Why You’ll Love This Recipe

Luxuriously gooey texture achieved with browned butter for deep, nutty flavor.
Loaded with multiple types of chocolate and crunchy Oreo pieces for varied flavor and texture.
Easy skillet method creates an impressive dessert perfect for sharing.

Ingredients

Unsalted Butter (240 g): Cubed and carefully browned to develop a rich, nutty flavor that forms the base of the dough.
Brown Sugar (250 g): Packed for sweetness and moisture, contributing to the chewy cookie texture.
Granulated Sugar (50 g): Adds balance and helps achieve a slightly crisp edge on the cookie.
Large Eggs (2, room temperature): Bind the dough together and add richness to the cookie.
Vanilla Extract (1 teaspoon): Enhances the overall flavor with sweet, aromatic notes.
All-Purpose Flour (335 g): Provides structure to the cookie; spooned and leveled for accuracy.
Baking Soda (1 teaspoon): Leavening agent that helps the cookie rise and achieve a tender crumb.
Salt (0.5 teaspoon): Balances the sweetness and enhances the chocolate flavors.
Semisweet Chocolate Chips (130 g): Melting pockets of rich chocolate scattered throughout the dough.
Bittersweet Chocolate Discs (50 g): Adds intense cocoa flavor and varied chocolate textures.
Crushed Oreo Biscuits (60 g): Provides crunch and classic cookies and cream flavor.
Lindt Cookies & Cream Chocolate Bars (3 bars, approx. 112 g total): Chopped and layered inside the cookie for bursts of creamy chocolate crunch.
Semisweet Chocolate Chips (40 g, for topping): Sprinkled on top after baking to melt slightly and add extra decadence.
Chocolate Discs (25 g, for topping): Garnishes the warm cookie for attractive presentation and additional texture.
Cookies and Cream Ice Cream: Served warm atop the skillet cookie for an irresistible hot-and-cold dessert experience.

Instructions

Prepare the Skillet and Brown the Butter: Lightly grease a 25 cm oven-safe skillet with non-stick spray to prevent sticking. Cut butter into cubes and melt in a heavy saucepan over medium heat, stirring constantly until golden brown and aromatic. Browning develops rich, nutty notes that elevate the cookie’s flavor. Transfer the butter to a heat-safe bowl to cool slightly.
Mix Sugars and Wet Ingredients: Once the browned butter has cooled, whisk it together with packed brown sugar and granulated sugar until well blended. This step ensures the sugars begin dissolving and creates a smooth base. Add eggs and vanilla extract, whisking fully until incorporated for uniform consistency.
Sift and Fold Dry Ingredients: Sift together all-purpose flour, baking soda, and salt for even distribution and lighter texture. Add this dry mixture to the wet ingredients and gently fold just until no streaks of flour remain. Over-mixing can make the cookie tough, so fold carefully.
Add Chocolate and Oreo Mix-ins: Roughly chop one Lindt Cookies & Cream chocolate bar to keep pieces chunky. Add chopped chocolate, chocolate chips, discs, and crushed Oreos into the dough and fold gently to distribute evenly, ensuring each bite has a satisfying burst of flavor and texture.
Layer the Dough in the Skillet: Spread half of the dough evenly in the prepared skillet. Place two whole Lindt Cookies & Cream bars in the center, then cover with remaining dough, pressing gently to enclose the chocolate bars completely for a delightful surprise center.
Add Toppings and Bake: Sprinkle the top layer with extra semisweet chocolate chips to melt into gooey pockets during baking. Place the skillet immediately into a preheated 175°C oven and bake for 25 minutes until the edges turn golden and center looks slightly underdone—perfect for that soft texture.
Finish and Serve Warm: Remove skillet from the oven and immediately top with additional semisweet chocolate chips and chocolate discs. Let cool for at least 25 minutes so the center sets but remains wonderfully gooey. Serve warm with creamy cookies and cream ice cream to contrast the warm cookie with a cool, creamy topping.

You Must Know

Allowing the cookie to cool before serving lets the center set for the signature gooey texture.
Customize the amount of chocolate chips and crushed Oreos to match your preferred chocolate intensity.
Use a 25 cm oven-safe skillet for even cooking and easy presentation.

Storage Tips

Store any leftovers covered at room temperature for up to 2 days to maintain softness. Reheat gently in a low oven or microwave for a warm, gooey treat anytime.

Serving Suggestions

Serve warm directly from the skillet topped with a scoop of cookies and cream ice cream. Add fresh berries or a drizzle of caramel sauce for an indulgent finish.

Professional Tips

Brown the butter slowly and stir constantly to develop maximum flavor without burning.
Use room temperature eggs to ensure smooth mixing and avoid curdling the batter.
Do not over-bake; the cookie should be slightly underdone in the center to retain gooeyness.

FAQs

Can I use salted butter instead of unsalted?: Yes, but reduce or omit added salt in the recipe to avoid oversalting the cookie.
Can I substitute the Oreos with other cookies?: Absolutely! Feel free to use your favorite sandwich cookies or chocolate wafers for a different twist.
How do I know when the skillet cookie is done?: The edges should be golden brown while the center looks slightly underbaked and soft. It will firm up while cooling.
Can I make this recipe gluten-free?: Yes, by using a gluten-free all-purpose flour blend suitable for baking. Texture may vary slightly.
Is it necessary to use multiple types of chocolate?: While you can simplify, using different chocolates adds depth, contrast, and a more complex flavor profile.
How do I prevent the cookie from sticking to the skillet?: Grease the skillet generously with non-stick spray or butter and consider using a skillet with a non-stick coating.
Can I prepare this dough ahead of time?: Yes, refrigerate the dough for up to 24 hours before baking. Let it come to room temperature before use.