Description
A delicious and gooey skillet cookie loaded with chocolate and Oreo bits, topped with cookies and cream ice cream.
Ingredients
Scale
- 240 g unsalted butter, cubed and browned
- 250 g packed brown sugar
- 50 g granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 335 g all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 130 g semisweet chocolate chips
- 50 g bittersweet chocolate discs
- 60 g crushed Oreo biscuits
- 3 Lindt Cookies & Cream chocolate bars (approx. 112 g total)
- 40 g semisweet chocolate chips (for topping after baking)
- 25 g chocolate discs (for topping after baking)
- 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 the butter turns golden brown and aromatic. Remove from heat and transfer to a heat-safe bowl to cool slightly.
- Once the browned butter has cooled, preheat the oven to 175°C.
- In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until well blended. Add eggs and vanilla extract, whisking until fully incorporated.
- Sift together flour, baking soda, and salt. Add to the wet mixture and fold gently just until no streaks of flour remain. Avoid over-mixing.
- Roughly chop one Lindt Cookies & Cream bar. Add chocolate chips, chocolate discs, chopped Lindt chocolate, and crushed Oreos to the batter. Mix until evenly distributed, without overworking the dough.
- Spread half of the cookie dough evenly into the prepared skillet. Place two whole Lindt Cookies & Cream bars over the dough in the center. Cover with the remaining dough, spreading to enclose the chocolate bars completely.
- Sprinkle additional chocolate chips over the top layer of dough.
- Transfer the skillet to the oven immediately and bake for 25 minutes. The edges will turn golden while the center appears slightly underdone.
- Remove skillet from the oven and immediately top with extra semisweet chocolate chips and chocolate discs. Allow to cool for at least 25 minutes for a gooey center. Serve warm topped with cookies and cream ice cream.
Notes
- For best results, allow the cookie to cool before serving to get a gooey center.
- You can adjust the amount of chocolate chips and crushed Oreos according to your preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg