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Cookies & Cream Skillet Cookie with melted white and milk chocolate morsels and crushed cookie chunks.

Warm & Gooey Cookies & Cream Skillet Cookie

This incredibly gooey Cookies & Cream Skillet Cookie features a molten chocolate center, crispy cast iron edges, crushed sandwich cookies, and a melting scoop of vanilla bean ice cream with chocolate syrup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 slices
Course: Dessert, Snack
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup unsalted butter melted (115g)
  • 1/2 cup brown sugar packed (100g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tsp vanilla extract (5ml)
  • 1 1/4 cups all-purpose flour spooned and leveled (150g)
  • 1/2 tsp baking soda (3g)
  • 1/4 tsp salt (1.5g)
  • 1 cup chocolate sandwich cookies roughly crushed (120g)
  • 1/4 cup white chocolate morsels (45g)
  • 1/4 cup milk chocolate morsels (45g)
  • 1 scoop vanilla bean ice cream for serving
  • 2 tbsp chocolate syrup for drizzling (30ml)

Equipment

  • 1 8-Inch Cast Iron Skillet Essential for crispy edges and a molten center.
  • 2 Mixing Bowls One for wet ingredients, one for dry.

Method
 

Make the Skillet Cookie
  1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch cast iron skillet with butter or baking spray.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract, whisking until light and ribbon-like.
  3. Sprinkle the all-purpose flour, baking soda, and salt over the wet mixture. Fold gently with a spatula until just combined.
  4. Reserve a small handful of crushed sandwich cookies and chocolate morsels. Fold the remaining chunks and morsels gently into the dough.
  5. Transfer the dough to the prepared skillet, pressing it into an even layer. Gently press the reserved cookie chunks and morsels into the top.
  6. Bake for 18-22 minutes until the edges are golden brown and crispy, but the center is still soft and gooey.
  7. Let rest for 5 minutes. Top the warm skillet cookie with a scoop of vanilla bean ice cream and drizzle with chocolate syrup. Serve immediately.

Notes

Do not overbake! The residual heat from the cast iron pan will continue to cook the center after you remove it from the oven.
For best results, do not crush the sandwich cookies too finely. You want distinct chunks, not cookie crumbs.