This Biscoff Cookie Butter Skillet is a delicious dessert that combines the irresistible flavors of Biscoff cookies and chocolate in a warm, gooey skillet-baked treat. With just 12 minutes of prep time and 15 minutes of baking, you can have this mouthwatering skillet cookie ready to share in a flash.
This dessert is like a huge version of a perfect cookie - chewy in the center with a crunch on the edges. With a mixture of semi-sweet chocolate chips and white chocolate chips for an extra layer of indulgence.
Baking it in a cast iron skillet not only gives it a rustic charm but also ensures the edges turn wonderfully crispy while the center remains delightfully soft.
When it comes to serving, the options are endless. You can cut it into slices like a pizza and serve it with a scoop of vanilla ice cream for a classic combination. You could also just serve it warm in the skillet with spoons for your guests!
No matter how you serve it, drizzle some extra melted Biscoff cookie butter on top for an extra indulgent touch. This cookie butter skillet cookie is sure to be a hit. It's a dessert that's both quick and irresistibly delicious!
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Butter: Provides richness and flavor to the Biscoff butter cookie skillet.
- Biscoff cookie butter: Infuses that signature Biscoff cookie taste into the dessert, adding sweetness and depth.
- Brown sugar: Enhances the cookie's moisture and contributes to its soft, chewy texture.
- Granulated sugar: Adds sweetness and also helps with the skillet cookie's structure.
- Egg: Acts as a binding agent, helping to hold the ingredients together.
- Vanilla: Adds flavor to the cookie skillet.
- Flour: The main dry ingredient that forms the structure of the cookie.
- Salt: Balances the sweetness.
- Baking soda: Acts as a leavening agent, helping the cookie rise slightly.
- Semi-sweet chocolate chips and white chips: Create delicious pockets of chocolate throughout the cookie.
Cookie Skillet Variations
- Add some nuts. Add some texture and flavor with chopped nuts like pecans or walnuts. Stir them into the dough or sprinkle them on top before baking.
- Spice it up. Enhance the flavor with a pinch of ground cinnamon, nutmeg, or even a dash of espresso powder for a subtle coffee taste.
- Add caramel. Instead of or in addition to the Biscoff drizzle, add a generous drizzle of caramel sauce for extra sweetness.
- Add marshmallows. Scatter some mini marshmallows on top of the cookie just before it's done baking. You'll have a gooey, marshmallowy treat!
How To Make Biscoff Cookie Butter Skillet
First, get that oven preheated to 350°F.
In a small bowl, stir together the flour, a pinch of salt, and some baking soda. This step ensures that all your dry ingredients are evenly distributed for a perfect cookie texture.
In a larger bowl, combine the butter, the star of the show – Biscoff cookie butter, brown sugar, and granulated sugar. Give it a good mix until it's light and fluffy.
Beat in the egg and add the vanilla extract to your buttery mixture. Gradually stir in the dry ingredient mixture into the wet one. This step ensures your dough comes together nicely.
Fold in the semi-sweet chocolate chips and white chips - this is where the cookie gets its delicious pockets of chocolate.
Grease a 6-8 inch cast iron skillet. Press the cookie dough into the skillet, making sure it's evenly distributed.
Don't forget to sprinkle the remaining chocolate chips on top! This gives your cookie a delectable, chocolaty crown.
Pop it in the preheated oven and let it bake for about 15 minutes. Keep an eye on it – you want the edges to turn golden brown while the center remains soft and gooey.
Once it's out of the oven, give it a little time to cool down. But if you can't wait, you can also serve it hot with spoons right from the skillet.
Storing and Freezing
Storing: Store leftover cookies in an airtight container or cover the skillet. Keep it at room temperature for a day or two, or refrigerate for up to 3-4 days. Note that refrigeration may firm it up.
Freezing: Freeze the cookie dough before baking by wrapping it well in plastic wrap or an airtight container. When ready to bake, remove from the freezer and bake as instructed, adding a few extra minutes.
Make Ahead: Prepare the dough in advance and refrigerate for up to 48 hours.
Recipe Tips For Cookie Skillet
- Make sure your butter is at room temperature. This makes it easier to cream with the sugars, resulting in a smoother cookie dough. If your butter is too cold, you can cut it into small pieces and let it sit out for a bit to soften.
- Biscoff cookie butter is the star ingredient here. It can be a bit thick, so it's a good idea to microwave it for a few seconds to make it more manageable and easier to blend into your dough.
- When you're mixing the wet and dry ingredients, go for a gentle stir. Overmixing can lead to a tougher texture, and we want these cookies to be soft and chewy.
- Keep a close eye on the skillet in the oven. You want the edges to turn golden brown while the center remains soft and gooey. Don't overbake; it's better to have an underdone center than a dry one.
- It's tempting to dive in right away, but allowing the cookie to cool for a little while after baking helps it set and makes slicing or serving easier. Plus, the aroma is delightful as it wafts through the kitchen!
Can I use a different spread instead of Biscoff cookie butter?
Of course! You can experiment with other spreads like Nutella, peanut butter, or almond butter for a different flavor profile. The possibilities are endless!
What does Biscoff Cookie butter taste like?
Biscoff cookie butter is delicious! It's sweet, slightly spiced, and kind of caramelized with hints of cinnamon and brown sugar. It's almost like gingerbread in a jar. If you love Biscoff cookies, I promise you’ll love the cookie butter, too!
What size cast iron skillet should I use for this recipe?
You can use various sizes of cast iron skillets, ranging from 6 to 8 inches in diameter. Just adjust the baking time slightly if you're using a smaller or larger skillet.
Need more cookie recipes? Here are a few favorites you might like to try.
The Biscoff Cookie Butter Skillet is a warm and gooey dessert that combines the rich sweetness of Biscoff cookie butter with chocolate chips for a delightful, indulgent treat. I can't wait for you to try it!
Biscoff Cookie Butter Skillet Recipe
- ¼ cup butter
- ⅓ cup Biscoff cookie butter
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¾ cups semi-sweet chocolate chips and white chips (combined)
- Preheat oven to 350°F. Grease a 6 to 8-inch cast iron skillet.
- In a small bowl, stir flour, salt, and baking soda together and set aside.
- Combine the butter, Biscoff cookie butter, granulated sugar, and brown sugar in a large bowl. Beat with an electric mixer until light and fluffy.
- Beat in the egg and vanilla.
- Mix in flour mixture until combined.
- Stir in ½ cup of the chocolate chips and white chips.
- Press into a greased cast iron skillet.
- Sprinkle remaining chocolate chips on top and bake for 15 minutes, or until the edges begin to brown, but the center is still soft.