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A golden spoon scooping into a warm Oreo Cookie Skillet with melted cream and chocolate cookies on top.
Daniel

Oreo Cookie Skillet

A warm, gooey Oreo-studded cookie baked in a cast iron skillet with crisp edges and a molten center, best served with a scoop of vanilla ice cream.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 0.75 cup unsalted butter melted and slightly cooled (1.5 sticks)
  • 0.75 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 12 Oreo cookies roughly chopped (about 6 oz)
  • 0.5 cup semisweet chocolate chips optional, for extra chocolate

Equipment

  • 10-inch Cast Iron Skillet
  • Mixing Bowls
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 350F. Lightly grease a 10-inch cast iron skillet with butter or nonstick spray.
  2. In a large bowl, whisk melted butter with brown sugar and granulated sugar until well combined, about 1 minute. Whisk in the egg and vanilla until smooth and glossy.
  3. Add flour, baking soda, and salt. Stir with a rubber spatula until just combined and no dry streaks remain. Do not overmix.
  4. Gently fold in chopped Oreos and chocolate chips if using. The dough will be thick and studded with cookie pieces.
  5. Press dough evenly into the prepared skillet, smoothing the top. Press a few extra Oreo cookie pieces into the surface for looks if desired.
  6. Bake 22-26 minutes until the edges are set and golden brown but the center still looks slightly underdone. It will continue cooking as it cools. A toothpick inserted near the edge should come out clean; the center should have a few moist crumbs.
  7. Cool 10-15 minutes before slicing. Serve warm with vanilla ice cream and extra Oreo crumbles on top.

Notes

For the best texture, pull the skillet when the center still jiggles slightly - it sets up perfectly as it cools. No cast iron? Use a 9-inch cake pan and add 3-4 minutes to the bake time. The dough can be made ahead and refrigerated up to 3 days; let it soften 30 minutes at room temperature before pressing into the skillet.