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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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cookie butter skillet cookie

Cookie Butter Skillet Cookie

Posted by: ari | well seasoned

This cookie butter skillet cookie is the best way to serve dessert to a crowd! Bake in a cast iron skillet, then drizzle with melted cookie butter and lots of fresh chocolate. The edges are crisp, but the center is thick and chewy. Best eaten straight out of the pan!

recipe +-

Posted by: ari | well seasoned
cookie butter skillet cookie
Print Recipe
5 from 1 vote

Cookie Butter Skillet Cookie

This cookie butter skillet cookie is the best way to serve dessert to a crowd! Bake in a cast iron skillet, then drizzle with melted cookie butter and lots of fresh chocolate. The edges are crisp, but the center is thick and chewy. Best eaten straight out of the pan!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: cookie butter, cookie skillet, speculoos
Servings: 10 servings
Calories: 502kcal
Author: ari | well seasoned

Equipment

  • Cast iron skillet

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ tsp Kosher salt
  • 1 cup unsalted butter
  • 1 ½ cups brown sugar
  • 2 large eggs room temperature
  • 1 Tbsp pure vanilla extract
  • ¾ cup cookie butter divided
  • ½ cup chocolate shaved

Instructions

  • Preheat oven to 375 F. Grease a large cast iron skillet (mine is 12”) with cooking spray. In a small bowl, combine flour and salt, then set aside.
  • Brown the butter. In a medium saucepan, add butter and melt over medium heat until butter is brown and nutty, about 4-5 minutes, swirling the pan every minute or so. 
  • Cream the butter. Place 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 eggs, one at a time, beating after each addition, then add 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 cookie butter in a microwave safe bowl for about 20-30 seconds, just to loosen it up a bit. Spoon about 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.
  • Bake the skillet cookie. Bake until cookie is browned around the edges, but still a little soft in the center, about 18 minutes (I used a 12" skillet — might take longer if using a smaller skillet as batter will be thicker!). 
  • Finish and serve. Drizzle remaining cookie butter (reheat if necessary) over the top, then mount the shaved chocolate directly in the center. Cut into wedges or eat directly out of skillet with spoons!

Nutrition

Calories: 502kcal | Carbohydrates: 61g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 374mg | Potassium: 88mg | Fiber: 1g | Sugar: 38g | Vitamin A: 615IU | Calcium: 42mg | Iron: 2mg
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