This cookie butter skillet cookie uses melted biscoff spread baked right into the batter, PLUS crushed Biscoff cookie pieces added on top for extra texture and crunch. That double hit of spiced, caramelized flavor is what sets this one apart. Warm from the oven and topped with a scoop of vanilla ice cream? You better believe it delivers.
I wanted this one night when I didn’t feel like scooping and rolling a whole bunch of cookies. Cookie butter was sitting in the cabinet (as it always is, let's be honest), and the skillet cookie idea hit. I knew I wanted that deep, slightly spiced Biscoff flavor all the way through so I doubled down on the biscoff spread and cookie pieces. Then I wanted even MORE and drizzled on some melted cookie butter for good measure.
If you're a cookie butter obsessive like me, my chewy biscoff cookies are proof that the flavor just belongs in a dessert. But this skillet version has its time and place, specifically hovered around the counter with a few spoons and your closest friends.
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Why We Love It!
- One bowl, one pan - The batter comes together fast (no mixer) and goes straight into the skillet.
- Double the Biscoff flavor - Cookie butter melted into the dough AND crushed Biscoff crumbs folded in means you get that warm, spiced caramel flavor through and through.
- Gooey center & set edges - This is the textural dream of a skillet cookie. The edges hold up while the center stays soft and almost fudge-like.
- Made for sharing - Scoop straight from the pan at the table, add ice cream, and let everyone dig in. It's a whole moment.
Ingredients
- Cookie butter/Biscoff spread. This is the MVP of the recipe. Biscoff spread (smooth) is the most common and easiest to find (Lotus brand). It melts into the batter beautifully and gives the cookie its signature flavor.
- Brown sugar. Packed brown sugar adds moisture, chew, and that deep caramel undertone that pairs so well with the spiced Biscoff flavor.
- Egg + egg yolk. Using one whole egg and one extra yolk gives the skillet cookie a richer, fudgier texture. Don't skip the yolk!
- Biscoff cookie crumbs. Crush up about 6-8 Biscoff cookies to get ½ cup of pieces. They add little pockets of crunch and extra flavor baked right into the dough.
- Vanilla ice cream. Technically optional. Realistically, non-negotiable.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Add ½ cup of white chocolate chips or dark chocolate chips to the batter before pressing into the skillet.
- Use a 9-inch square baking pan if you don't have an oven-safe skillet.
- Stir in ¼ cup of chopped toasted pecans or walnuts for added crunch.
- Top the finished skillet cookie with a drizzle of warm cookie butter or salted caramel sauce before serving.
📸 Step By Step Overview
This is a quick visual overview. See the recipe card for full, detailed instructions.
- Step 1: Whisk the butter, cookie butter, and brown sugar in a bowl.
- Step 2: Add the egg, egg yolk and vanilla and whisk until combined.
- Step 3: Add the flour, cinnamon baking soda and salt and fold until combined.
- Step 4: Press the batter evenly into a greased skillet.
- Step 5: Press biscoff cookie pieces into the top.
- Step 6: Bake, then serve warm with a drizzle of biscoff spread and vanilla ice cream.
Pro tip
Don't overbake it!
The skillet cookie will continue to set up as it cools, so pull it right at the 18-minute mark if you love a super gooey center.
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Tips for Success
- Grease the skillet well so the edges don't stick when you're scooping.
- Whisk the brown sugar into the melted butter vigorously. This step dissolves the sugar and gives the cookie that shiny, crackly top.
- Use smooth Biscoff spread (not the crunchy version) for the best texture in the batter.
- Don't overbake. The center should look soft and slightly underdone when you pull it from the oven. It firms up as it cools.
- Serve it warm straight from the oven for the best gooey experience. It's a totally different cookie once it cools completely.
Testing Notes
- I riffed off these biscoff blondies to create this skillet cookie version.
- I wanted a little bit more crunch and lift since this would be eaten right away (rather than super stogy and gooey), so I added a pinch of baking soda to help.
- I used a cast iron to bake this to really get crispy edges, which is actually one of my favorite parts.
Common Questions
A 10-inch cast iron skillet works great here. You can also use any oven-safe skillet of the same size. Cast iron holds heat really well and helps create those crisp, golden edges.
This skillet cookie is absolutely best fresh out of the oven. If you need to make it ahead, you can mix the batter, press it into the skillet, and refrigerate it (covered) for up to 24 hours. Pull it out while the oven preheats and bake as directed.
Yes! A 9-inch square pan works well, but it will be a bit thicker, so you may need to add 3-5 minutes to the bake time and keep an eye on the edges.
This usually means it was overbaked or the flour was measured too heavy. Use the spoon-and-level method or a kitchen scale for the most accurate results.
Storage
Store any leftover skillet cookie covered at room temperature for up to three days. To reheat, microwave individual portions for 15-20 seconds or pop the whole skillet into a 325°F oven for about 5 minutes to warm it back through.
To freeze, allow the skillet cookie to cool completely, then slice into portions, wrap each piece in plastic wrap, and place in a zip-top bag. Freeze for up to two months. Thaw at room temperature or reheat from frozen in a 325°F oven for about 10 minutes.
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General Tid Bits
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Biscoff Cookie Butter Skillet Cookie
Equipment
- 10" skillet oven safe
Ingredients
- ½ cup unsalted butter
- ⅔ cup cookie butter (biscoff spread)
- 1 cup brown sugar light or dark, packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla paste or extract
- 1⅔ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup biscoff cookies broken into pieces
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 350℉/180℃ and grease a 10” oven safe skillet.
- In a large bowl, add the butter and cookie butter and microwave for 30 seconds to 1 minute until mostly melted. Add the brown sugar and whisk vigorously to combine.½ cup unsalted butter, ⅔ cup cookie butter, 1 cup brown sugar
- Add the egg, egg yolk and vanilla and whisk again.1 large egg, 1 large egg yolk, 2 teaspoons vanilla paste or extract
- Sprinkle over the flour, cinnamon, baking soda, and salt and and use a rubber spatula to fold and mix the batter together until all flour disappears.1⅔ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon baking soda, ½ teaspoon kosher salt
- Press the batter evenly into the skillet using a rubber spatula or clean hands.
- Press the cookie pieces all over the top.½ cup biscoff cookies
- Bake for 22-28 minutes until the edges are set.
- Scoop out warm pieces and serve with vanilla ice cream.Vanilla ice cream
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