Can I make a Biscoff Cookie Butter Skillet Cookie without a cast iron skillet?

Yes. While a cast iron skillet creates beautifully crisp edges and an evenly baked center, you can use any oven-safe baking dish of a similar size. Keep in mind that baking times may vary slightly depending on the thickness of the dough and the material of the pan.

How should I store leftover Biscoff Cookie Butter Skillet Cookie?

Allow the cookie to cool completely before covering it tightly. It can be stored at room temperature for up to three days or refrigerated for up to five days. To enjoy the best texture, warm individual slices in the microwave for 10 to 15 seconds before serving.

Can I freeze this skillet cookie?

Absolutely. You can freeze the unbaked dough for up to three months or freeze baked slices after they have cooled completely. Wrap each slice individually and store them in a freezer-safe container. Thaw overnight in the refrigerator or reheat directly from frozen in a low-temperature oven until warmed through.

Easy Biscoff Cookie Butter Skillet Cookie

Description

This Biscoff Cookie Butter Skillet Cookie is a rich, chewy, family-style dessert featuring browned butter, creamy Biscoff cookie butter, and mini chocolate chips baked in a cast iron skillet. It has crispy golden edges, a soft center, and is finished with a drizzle of melted cookie butter and flaky sea salt for the ultimate crowd-pleasing treat.

Ingredients

Scale

2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 cup unsalted butter
1 1/2 cups brown sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup creamy Biscoff cookie butter, divided
1/2 cup mini chocolate chips, plus extra for topping (optional)
Flaky sea salt, for serving
Vanilla ice cream, for serving (optional)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 12-inch cast iron skillet.
Whisk together the flour and kosher salt in a medium bowl and set aside.
Melt the butter over medium heat until browned and fragrant, about 5 to 6 minutes. Remove from the heat.
Pour the browned butter over the brown sugar and allow the mixture to cool for about 30 minutes.
Beat the butter and sugar mixture until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the flour mixture, mixing only until combined.
Fold in the mini chocolate chips.
Spread the dough evenly into the prepared skillet.
Warm about 1/2 cup of the cookie butter until pourable, drizzle it over the dough, and swirl it with a knife.
Sprinkle additional chocolate chips on top if desired.
Bake for 22 to 25 minutes until the edges are golden brown and the center is mostly set.
Warm the remaining cookie butter and drizzle it over the baked cookie.
Finish with flaky sea salt, cool for 20 to 30 minutes, then slice and serve with vanilla ice cream if desired.

Notes

Do not overmix the dough after adding the flour.
Browning the butter adds a deep, nutty flavor.
The center should remain slightly soft when removed from the oven.
Allow the skillet cookie to cool before slicing for the best texture.
The dough can be refrigerated for up to 2 days before baking.
Freeze unbaked dough or baked slices for up to 3 months.
Reheat leftover slices for 10 to 15 seconds before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 576 kcal
Sugar: 45 g
Sodium: 380 mg
Fat: 31 g
Saturated Fat: 16 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 70 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 83 mg