Cookie Butter Cookie Skillet

Cookie Butter Cookie Skillet

Melissa Garcia
PREP TIME: 35 MIN BAKE TIME: 25 MIN TOTAL TIME: 55 MIN
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This brown butter based skillet is gooey and everything you want in a cookie skillet!

Ingredients

  • 1 Cup Unsalted Brown Butter
  • 1 1/4 Cup Packed Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 2 Large Eggs (Room Temp)
  • 2 Tsp Vanilla
  • 2 2/3 Cups of All Purpose Flour(Spoon & Leveled)
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 3/4 Cup Semisweet Chocolate Chips
  • 1/4 Cup Bittersweet or Semisweet Chocolate Discs or Bar
  • 1/2 Cup Crushed Vanilla Cream Biscoff Cookies
  • 2- 4/2 oz Lindt White Chocolate Bars
  • 5 Tbsp Biscoff Spread

Extras

  • 1/4 Cup Semisweet Chocolate Chips(after comes out of oven)
  • 1/4 Cup Chocolate Discs (after comes out of oven)
  • Ice Cream

    • Instructions

    Makes a 10" cookie skillet

    1. Prepare a 10" skillet with non stick spray.
    2. Begin by cutting butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
    3. Scoop the 5 tbsp of cookie butter onto a plate with a piece of parchment paper on it. Spread a 5" circle with the cookie butter spread and freeze for atleast 30 minutes.
    4. Once your butter has cooled Preheat oven to 350F
    5. In a large bowl combine your brown butter and sugars and whisk until combined.
    6. Add eggs and vanilla and whisk until combined.
    7. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
    8. Cut one of the lindt bars in half set one aside and chop the other half into small pieces.
    9. Add the chocolate chips, discs, chopped lindt bar and crushed biscoff cookies into the cookie dough and mix until combined. Do not over mix.
    10. Add half of the dough onto the skillet and spread evenly.
    11. Carefully add the frozen biscoff spread on the top center of the cookie dough in the skillet.
    12. Add one whole lindt bar on top of the cookie dough on the skillet so it remains in the center. Cut the aside chocolate bar in half and add one half to each side of the center lindt bar.
    13. Add the other half of the cookie dough and spread evenly over the top covering the chocolate bars and the whole top part of the skillet.
    14. Add halves of the biscoff cookies on top.
    15. Add more chocolate chips on top.
    16. Cookie skillet needs to be baked right away the dough does not store well.
    17. Bake for 25 mins it will se brown on the sides and it will look slightly undone in the center it will continue to bake outside of the oven.
    18. Once you remove it from the oven add more chocolate chips and discs.
    19. If you want it really gooey allow it to cool for about 25 minutes so that the center is still gooey.
    20. Top it with ice cream and enjoy!

    TIPS

    1. This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
    2. Skillet will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
    3. Share your pics with me on social media! #sweetmelibakery
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