Listen up, friends. The skillet cookie is one of those bandwagons that is totally, 100%, legit worth jumping on. How much better could it get than a giant, warm, fresh-from-the-oven cookie?! PSA: it actually gets better! Cookie butter gets swirled into the batter and then drizzled with reckless abandon everywhere. Like, everywhere. And that pile of shaved chocolate? Not optional. Told you: cookie butter skillet cookie is LIT.
The only real question is whether you want to serve it on plates or dive head first into the skillet while double fisting spoons.
No, you’re right, it’s not even a question.
If you add the chocolate while the cookie is still warm (AND YOU SHOULD) it’ll be warm and melty by the time you and your friends dig in.
Cookie butter skillet cookie is the crowd pleaser I never knew I needed, but now that I’ve found it I’m not sure I could ever love another cookie as much! Worth every single calorie, and then some.
Cookie Butter Skillet Cookie
- Cast iron skillet
- 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 shaved chocolate
- 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.
- 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.
- 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 eggs, one at a time, beating after each addition, then add vanilla. Mix until just incorporated, then scrape down the sides again.
- 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.
- 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 all around. Reserve the remaining ¼ cup of cookie butter.
- 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!).
- Drizzle remaining cookie butter (reheat if necessary)all over the top, then mount the shaved chocolate directly in the center. Cut into wedges or eat directly out of skillet with spoons!