This Cookie Butter Skillet Cookie with Biscoff spread is pretty much the greatest dessert recipe ever. It can easily feed a large group, is served family-style, and tastes like a cookie within a cookie.
You get all the benefits of a fresh-from-the-oven cookie with lots of crispy edges from cooking in a cast iron skillet, while the center remains thick and chewy. And because stirring a bit of warmed cookie butter into the dough isn’t enough, we’re also drizzling more on top before serving.
Yes, it’s over the top. But yes, it’s so wroth it. Sprinkle with flaky sea salt, then be sure to let it cool for at least 20-30 minutes before slicing into wedges or eating straight out of the pan with a couple of spoons. No judgment either way!
Love Biscoff spread as much as we do? Be sure to check out all of our easy dessert recipes or try our Dark Chocolate Cookie Butter Cookies, our Cookie Butter Icebox Cake, Cookie Butter Cheesecake Bars, or these Frozen Greek Yogurt Bites with Cookie Butter.
What’s In A Skillet Cookie?
This is essentially one giant chocolate chip cookie with Biscoff cookie butter, or ground up speculoos, mixed and and drizzled on top. It’s so dang good!!
- All-purpose flour: This is the base of the cookie.
- Kosher salt: To season the cookie ingredients.
- Unsalted butter, melted and browned: This adds a rich, nutty flavor to the cookie dough.
- Brown sugar: To add sweetness.
- Eggs: Add structure, color, flavor, and help to leaven the cookie dough so it rises.
- Pure vanilla extract
- Cookie butter (speculoos): While we love crunchy cookie butter, for this recipe we recommend creamy Biscoff spread.
- Mini chocolate chips: Mixed into the cookie batter.
You’ll also need a 12-inch cast-iron skillet.
What Is Cookie Butter?
Cookie butter is a spread made from ground-up speculoos cookies, a type of shortbread that originated in Belgium. Made famous by Delta Airlines, speculoos cookies, specifically the brand Biscoff, have a rich, caramelized flavor with hints of cinnamon, ginger, and cloves. Cookie butter is simply ground up speculoos cookies. And man, is it delicious!
Given it’s recent popularity over the last decade, there are now countless varieties of cookie butter available on the market. The most accessible brands are:
- Lotus Biscoff (our favorite!)
- Trader Joe’s
- 365 (Whole Foods brand)
- Roland
- Even Walmart has their own cookie butter!
If you absolutely can’t get your hands on cookie butter, you can substitute peanut butter, almond butter, or sun butter. They definitely don’t have the same taste, but texturally they work great.
How To Make A Cookie Butter Skillet Cookie
- Mix the dry ingredients in a large bowl, then make browned butter on a stove top.
- Pour the warm browned butter on top of brown sugar, then allow the butter to cool for about 30 minutes.
- Next, cream the butter and sugar together in a stand mixer with paddle attachment fitted. Scrape down the sides as needed.
- Incorporate the remaining wet ingredients. Add vanilla extract and 2 eggs, one at a time, beating between each addition. Mix until just incorporated.
- Add the flour. Slowly add the flour, mixing it in batches. The flour should just barely be mixed in. Stir in chocolate chips, then pour cookie dough into prepared pan, then smooth the top. Drizzle some melted cookie butter on top, then use a knife to swirl into the dough.
- Bake the skillet cookie. This will take about 20-25 minutes. The edges should be crisp and the center should be mostly set.
- Chill slightly, then serve. Drizzle remaining cookie butter (reheat if necessary) on top, then sprinkle with flaky sea salt. Cool for 20-30 minutes, then cut into wedges or eat straight from the skillet!
Make-Ahead, Leftovers, & Freezing
- Make-ahead: Cookie dough can be made 1-2 days in advance, then stored in a refrigerator until ready to bake. Alternatively, cooke dough can be frozen for up to 3 months.
- Leftovers: Cover the cookie tightly with aluminum foil, then keep at room temperature or in a fridge for up to 3 days.
- To freeze: Allow the cookie to cool completely, then cut into wedges. Freeze in a single layer until solid, about 2-3 hours, then transfer to a large sealable bag or storage container. You can wrap individual wedges of cookie in plastic wrap to help keep them fresh. Freeze for up to 3 months.
There’s just something about a family-style dessert, ya know?! Not sure we could ever love another cookie as much! If you make this Cookie Butter Skillet Cookie recipe, please let us know by leaving a review and rating below!
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Biscoff Cookie Butter Skillet Cookie
Equipment
Ingredients
- 250 g (2 cups) all-purpose flour
- 1½ tsp Kosher salt
- 227 g (1 cup) unsalted butter
- 330 g (1½ cups) brown sugar
- 2 large eggs room temperature
- 1 Tbsp pure vanilla extract
- 225 g (¾ cup) cookie butter divided
- ½ cup mini chocolate chips
- Flaky sea salt for serving
- Ice cream optional, for serving
Instructions
- Preheat oven to 375 F. Grease a large 12-inch cast iron skillet with cooking spray. In a small bowl, combine 250g flour and 1½ tsp Kosher salt, then set aside.
- Brown the butter. In a medium saucepan, add 227g butter and melt over medium heat until butter is brown and nutty, about 5-6 minutes, swirling the pan every minute or so.
- Cream the butter. Place 330g brown sugar in the bowl of a stand mixer with paddle attachment fitted. Pour browned butter on top, then mix until just combined. Let sit until butter has cooled completely, about 30 minutes. Once cool, beat the butter and brown sugar on medium high speed until light and fluffy, about 2 minutes, scraping down the sides as needed.
- Add remaining wet ingredients. Add 2 large eggs, one at a time, beating after each addition, then add 1 Tbsp vanilla. Mix until just incorporated, then scrape down the sides again.
- Add dry ingredients. Add the flour to the stand mixer in 3 batches, mixing in each addition for about 5 seconds, and then scraping down the sides. The flour should just barely be mixed in. Pour cookie dough into prepared cast-iron pan, then smooth the top with a spatula.
- Melt speculoos. Heat 225g (¾ cup) cookie butter in a microwave safe bowl for about 20-30 seconds, just to loosen it up a bit. Spoon about 150g (½ cup) of the cookie butter over the top of the cookie, then use the back of a knife to swirl it into the dough. Reserve the remaining ¼ cup of cookie butter. If using chocolate chips, sprinkle ½ cup on top of the cookie dough.
- Bake the skillet cookie. Bake until cookie is browned around the edges and mostly set in the center, about 22-25 minutes (Cook time will vary based on the size of the skillet, as batter may be thicker if using a smaller skillet). The cookie should not look gooey.
- Finish and serve. Drizzle remaining cookie butter (reheat if necessary) over the top, then sprinkle with flaky sea salt. Allow the skillet cookie to cool for 20-30 minutes, then cut into wedges or eat directly out of skillet with spoons!
Notes
- Make-ahead: Cookie dough can be made 1-2 days in advance, then stored in a refrigerator until ready to bake. Alternatively, cooke dough can be frozen for up to 3 months.
- Leftovers: Cover the cookie tightly with aluminum foil, then keep at room temperature or in a fridge for up to 3 days.
- To freeze: Allow the cookie to cool completely, then cut into wedges. Freeze in a single layer until solid, about 2-3 hours, then transfer to a large sealable bag or storage container. You can wrap individual wedges of cookie in plastic wrap to help keep them fresh. Freeze for up to 3 months.
Nutrition
Photography by Alana of Your Home Made Healthy.
I would absolutely love to make this but due to being in a two-person household and having extremely limited space (unable to store leftovers), I’m limited to only small batch recipes when baking. Do you have any suggestions for how to adjust the measurements and baking time for a 6 inch skillet? Maybe cut the measurements by about 75% or so?
Hi Joy! I haven’t tested this in a smaller size skillet. If you’re less concerned about using the total amount of ingredients upfront, what I would do is halve the recipe, then only put as much in the skillet as will fit. If there is leftover, you can 100% freeze it (it’s basically cookie dough!) and then make a second skillet cookie at a later date. Alternatively, if there’s just a tiny amount leftover, you could put it in a greased ramekin and bake it at the same time as the original cookie. Hope this helps! xo, Ari