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Cookies Cream Skillet Cookie

Cookies Cream Skillet Cookie

This gooey skillet cookie is rich with browned butter, loaded with chocolate and Oreo pieces, and topped with cookies and cream ice cream for an indulgent dessert experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course cookie, Dessert
Cuisine American
Servings 8 people
Calories 350 kcal

Equipment

  • 1 25 cm oven-safe skillet lightly greased
  • 1 heavy saucepan for browning butter
  • 1 large mixing bowl

Ingredients
  

  • 1 cup unsalted butter cubed and browned
  • 1 1/4 cups packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 1/4 cup bittersweet chocolate discs
  • 1/2 cup crushed Oreo biscuits
  • 3 Lindt Cookies & Cream chocolate bars about 4 oz total, chopped
  • 1/3 cup semisweet chocolate chips for topping
  • 2 tablespoons chocolate discs for topping
  • Cookies and cream ice cream to serve

Instructions
 

  • Lightly grease a 25 cm oven-safe skillet with non-stick spray and set aside.
  • Cut butter into cubes and heat in a heavy saucepan over medium heat, stirring constantly until golden brown and fragrant. Remove from heat and let cool slightly.
  • Preheat oven to 350°F (175°C).
  • In a large mixing bowl, whisk the browned butter with brown and granulated sugars until well combined.
  • Add eggs and vanilla extract, whisking until fully incorporated.
  • Sift together flour, baking soda, and salt. Fold gently into the wet ingredients until no flour streaks remain.
  • Stir in semisweet chocolate chips, chocolate discs, chopped Lindt bars, and crushed Oreos until evenly distributed.
  • Spread half the cookie dough evenly in the prepared skillet, place two whole Lindt Cookies & Cream bars in the center, then cover with remaining dough to enclose the bars.
  • Sprinkle additional semisweet chocolate chips over the top.
  • Bake for 25 minutes until edges are golden and center is slightly underdone.
  • Remove from oven and immediately top with extra chocolate chips and discs. Let cool at least 25 minutes for a gooey center.
  • Serve warm topped with cookies and cream ice cream.

Notes

  • Allow to cool before serving for the best gooey texture.
  • Adjust chocolate and Oreo amounts to taste.
  • Store leftovers in an airtight container for up to 3 days.