I don’t know about you, but I love a skillet dessert. There’s something special about the family gathered around a warm, ice cream-topped treat, digging spoonfuls straight from the pan. This Cookie Butter Skillet Brownie features a fudgy, gooey brownie base swirled with cookie butter and finished with vanilla ice cream and crunchy Biscoff cookie crumbles.
What is Cookie Butter?
Cookie butter is a smooth, spreadable treat similar in texture to peanut butter but made from ground Biscoff cookies. Those crunchy caramelized cookies you might recognize from airplane snacks become a rich, spiced spread that pairs beautifully with chocolate. The caramel and spice notes make cookie butter an ideal complement to a brownie’s deep chocolate flavor.
Ingredients and Tools
- Chocolate Chips. Semi-sweet or dark chocolate chips work well for a rich brownie. In the original recipe, 72% dark chocolate chips were used.
- Butter. High-quality butter improves flavor. Unsalted butter is recommended so you can control salt levels.
- Cocoa Powder. Dutch-processed cocoa delivers a deeper color and smoother flavor compared to natural cocoa.
- Cookie Butter. Available in most grocery stores near other nut and seed butters.
- Cast Iron Skillet. A 9″ cast iron skillet is ideal, though a 10″ will also work. Cast iron retains heat, allowing the brownie to continue baking as it cools.
- Whisk. No mixer is required if you whisk the eggs and sugar thoroughly to achieve a light, ribbon-like texture for the classic crinkly brownie top.
How to Make Cookie Butter Skillet Brownies
Preheat your oven to 350°F. For easier cleanup or to lift the brownie out of the skillet after baking, line the skillet with parchment, though this step is optional.
Melt the butter and chocolate together until smooth. You can do this in 30-second intervals in the microwave or over a double boiler. Allow the mixture to cool slightly before combining with the eggs.
In a large bowl, whisk the eggs, additional egg yolk, and granulated sugar until the mixture is pale yellow and has a ribbon-like texture—about 3–5 minutes by hand or less with a stand mixer. Stir in the vanilla.
With the egg mixture whisking, slowly stream in the cooled chocolate-butter mixture to avoid cooking the eggs. Once combined, fold in the dry ingredients gently until just incorporated.
Pour the batter into the prepared skillet and spread into an even layer. Warm the cookie butter for 15–20 seconds to soften, then spoon it over the batter and use a knife or spatula to create swirls.
Baking and Serving
Bake at 350°F for about 28 minutes in a 9″ skillet or 25 minutes in a 10″ skillet. The brownie will appear slightly underbaked when removed—that’s intentional. Cast iron retains heat and will continue to gently finish the bake as it cools, yielding a tender edge and gooey center.
Top the warm skillet brownie with vanilla ice cream and sprinkle with crushed Biscoff cookies or cookie crumbles for contrast. Serve straight from the pan for a cozy family-style dessert, or lift the parchment and slice into squares once cooled if you prefer plated servings.
Description
A perfectly balanced skillet brownie—somewhere between cakey and fudgy—with a decadent cookie butter swirl that elevates every bite.
Ingredients
- 12 TBSP Unsalted Butter
- 1 1/4 C Dark Chocolate Chips
- 3/4 C All-Purpose Flour
- 1/2 C Dutch-Processed Cocoa Powder
- 1/2 tsp Salt
- 3 Large Eggs + 1 Egg Yolk, at room temperature
- 1 1/2 C Granulated Sugar
- 1 tsp Pure Vanilla Extract
- 1/2 C Cookie Butter
Instructions
- Preheat the oven to 350°F.
- Melt the chocolate chips and butter together until smooth. Cool slightly.
- Whisk the eggs, egg yolk, and sugar until pale and ribbon-like, about 3–5 minutes. Stir in vanilla.
- While whisking, slowly pour in the cooled chocolate mixture to avoid cooking the eggs. Mix until combined.
- Fold in the flour, cocoa powder, and salt until just combined.
- Pour batter into the skillet and smooth into an even layer.
- Warm the cookie butter briefly, then dollop and swirl it into the batter.
- Bake for 25–28 minutes (25 minutes for a 10″ skillet, 28 minutes for a 9″). Remove when it still looks slightly underbaked; it will finish as it cools in the hot skillet.
- Serve warm with vanilla ice cream, or cool and slice into squares.
Notes
The brownie will seem underbaked when removed from the oven. That’s expected—cast iron continues to cook the center as it cools, producing a fudgy texture.
If you enjoyed this Cookie Butter Skillet Brownie recipe, consider saving the page or your favorite image for later reference and leave a rating or comment to share how it turned out. This warm, shareable dessert is perfect for gatherings and makes an impressive, easy finale to any meal.
More Brownie Recipes
- Thick & Fudgy Brownies
- Browned Butter Oreo Brownies
- Pumpkin Cheesecake Pretzel Brownies
- Almond Butter Tahini Brownies
