If you’re craving something warm, gooey, and packed with chocolatey goodness, this cookies and cream skillet cookie will become your new favorite dessert. It combines soft cookie dough, rich melted chocolate, and crunchy Oreo pieces in a single pan. Serve it hot with a scoop of ice cream for the ultimate comfort treat that’s perfect for sharing with friends or family.
Why You’ll Love This Cookies and Cream Skillet Cookie
- One-pan wonder: Mix, bake, and serve in the same skillet—less mess, more fun.
- Perfect texture: Crispy edges and a soft, gooey center that melts in your mouth.
- Family favorite: Everyone loves cookies and cream, and this dessert serves a crowd.
- Easy to customize: Add nuts, white chocolate, or drizzle caramel on top.
- Restaurant-quality results: Impressive presentation without complicated steps.
Ingredients for Cookies and Cream Skillet Cookie
Base Cookie Dough
- ¾ cup unsalted butter, browned and cooled
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Mix-ins
- ½ cup semisweet chocolate chips
- ¼ cup bittersweet chocolate discs
- 6 Oreo cookies, crushed
- 2 bars Lindt Cookies & Cream chocolate, chopped
Optional Toppings
- Extra chocolate chips or crushed Oreos
- A scoop of cookies and cream ice cream
Ingredient Notes & Substitutions
- Butter: Browned butter gives a nutty, caramel-like flavor—don’t skip this step.
- No Lindt chocolate? Use any cookies & cream or milk chocolate bar.
- Want it less sweet? Swap half the semisweet chips for dark chocolate.
- Egg-free option: Replace eggs with ¼ cup unsweetened applesauce.
- Gluten-free version: Substitute all-purpose flour with a 1:1 gluten-free blend.
Step-by-Step Instructions
Step 1 – Prep the Skillet
Preheat your oven to 350°F (175°C). Grease a 10-inch oven-safe skillet with butter or nonstick spray.
Step 2 – Brown the Butter
In a saucepan, melt butter over medium heat. Keep stirring until it turns golden brown and smells nutty. Let it cool for a few minutes before using.
Step 3 – Mix the Wet Ingredients
In a large bowl, whisk browned butter with brown and granulated sugars until smooth. Add the egg, yolk, and vanilla extract. Beat until creamy.
Step 4 – Combine the Dry Ingredients
Sift flour, baking soda, and salt together. Slowly add to the wet mixture and stir until just combined.
Step 5 – Add the Fun Stuff
Fold in semisweet chocolate, bittersweet discs, and crushed Oreos. Mix gently to keep the dough soft.
Step 6 – Assemble the Skillet Cookie
Spread half of the dough evenly in the skillet. Place chunks of Lindt chocolate across the surface, then cover with the remaining dough.
Step 7 – Bake
Bake for 22–25 minutes until the edges are golden brown but the center is still soft. Don’t overbake—it will continue to cook as it cools.
Step 8 – Cool & Serve
Let it cool for about 20–25 minutes for a gooey, melt-in-your-mouth texture. Top with extra Oreos or a scoop of cookies and cream ice cream.
Pro Tips for Success
- Brown your butter properly: It’s the secret to deeper flavor.
- Don’t overmix: Overworking the dough can make the cookie tough.
- Use quality chocolate: It melts better and tastes richer.
- Watch the bake time: Slight underbaking keeps the center soft.
- Serve warm: That’s when it’s at its gooey best.
- Pair with milk or ice cream for a perfect flavor combo.
Flavor Variations
- Peanut Butter Twist: Swirl in 2 tablespoons of peanut butter before baking.
- S’mores Version: Add mini marshmallows and graham cracker bits.
- Mint Chocolate: Add crushed mint Oreos or mint chips.
- Nutty Delight: Sprinkle chopped walnuts or pecans into the dough.
- White Chocolate Raspberry: Replace Oreos with white chocolate chips and raspberries.
Serving Suggestions
- Serve warm from the skillet for a rustic look.
- Add a scoop of vanilla or cookies & cream ice cream on top.
- Drizzle caramel or chocolate syrup before serving.
- Cut into wedges for individual portions or share straight from the pan!
Storage and Freezing Instructions
- Room temperature: Store leftovers in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to 5 days; warm before serving.
- Freezer: Wrap individual slices in plastic wrap, freeze up to 2 months. Reheat in the microwave for 20–30 seconds before enjoying.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 5 g |
| Carbohydrates | 48 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sodium | 170 mg |
FAQ About Cookies and Cream Skillet Cookie
Can I make this cookie without a cast-iron skillet?
Yes! You can use any oven-safe pan or even a cake pan of similar size. Just reduce baking time by a few minutes if it’s thinner.
How do I make it extra gooey in the middle?
Slightly underbake it by 2–3 minutes and let it rest 15–20 minutes before serving—the center will stay soft and fudgy.
Can I double this recipe?
Absolutely! Use a larger 12-inch skillet or bake in two separate pans.
What can I use instead of Oreos?
Try chocolate wafer cookies, crushed chocolate grahams, or any sandwich cookie you like.
Can I prepare the dough ahead of time?
Yes! Make the dough up to 2 days in advance and refrigerate. Bring to room temperature before baking.
Final Thoughts
This cookies and cream skillet cookie is a show-stopping dessert that’s easier than it looks. With gooey chocolate chunks, crispy edges, and creamy Oreo bits, it’s the perfect treat for family gatherings or weekend indulgence. Serve it warm, share it straight from the skillet, and enjoy every melty bite.
Print
Simple Cookies + Cream Skillet Cookie You’ll Love
- Total Time: 45 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A warm, gooey cookies and cream skillet cookie loaded with Oreos and chocolate, perfect for sharing.
Ingredients
¾ cup unsalted butter (browned)
½ cup brown sugar
⅓ cup granulated sugar
1 egg + 1 yolk
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup semisweet chocolate chips
¼ cup bittersweet chocolate discs
6 Oreos, crushed
2 Lindt Cookies & Cream bars, chopped
Instructions
1. Preheat oven to 350°F (175°C). Grease a 10-inch skillet.
2. Brown butter and let cool slightly.
3. Whisk butter with sugars, then add egg, yolk, and vanilla.
4. Mix in flour, baking soda, and salt.
5. Fold in chocolates and Oreos.
6. Spread half the dough in skillet, layer with chocolate bars, and cover with remaining dough.
7. Bake 25 minutes until golden and soft in center.
8. Cool 20 minutes, top with ice cream, and serve.
Notes
Substitute dark chocolate for Lindt bars.
For a gluten-free version, use 1:1 GF flour.
Serve warm for the best gooey texture.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
