A restaurant back in my hometown is legendary for a few things – the margaritas, the salsa and ranch combo for tortilla chips, they’re wet burrito, and their skillet cookie dessert.
This cookie is insane. Soft and gooey, topped with a big spoonful of vanilla ice cream. We all know (yes, this is a fact) that soft chocolate chip cookies straight from the oven while the chocolate is still all melty is nothing short of next to godliness. When someone mentioned the restaurant to me in passing a few days ago, flashes of this skillet cookie flashed into my head and refused to leave.
I do have to say, one of the nice things about skillet cookies is that once it’s eaten, it’s gone. Unlike making a batch of chocolate chip cookies, which I would be hard-pressed to stay out of for the next 3 to 4 days until they were gone, you pull this out of the oven, eat it, and that’s it. Finito. All gone. It’s a pretty good way to satisfy a sweet tooth craving without making a whole pan of brownies, or cake, or whole batch of cookies.
This recipe makes two 6-inch skillet cookies- we could each only eat about half of one, so theoretically this should serve 3 to 4 people. If you’d like, you can top it off with a drizzle of chocolate syrup, but surprisingly, it really doesn’t even need it.
I can’t believe I just said something doesn’t need more chocolate.
However, you don’t need more chocolate mostly because I chopped up five Oreos and threw them in there too for an extra chocolate punch. Heaven!
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Oreo Chocolate Chip Skillet Cookie
Servings: 0
Ingredients
- 2 tablespoons butter
- 1/4 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon corn syrup
- 1/4 teaspoon baking soda
- pinch baking powder
- 2/3 cup flour
- 5 Oreos chopped
- 1/3 cup semi sweet chocolate chunks
Instructions
- Preheat oven to 350F. Spray 2 6-inch cast-iron skillets with nonstick cooking spray.
- In a small bowl, cream together the butter and dark brown sugar. Beat in the egg, vanilla and corn syrup.
- Sprinkle the baking powder and soda over top, stir. Add in the flour and mix until combined.
- Fold in the chopped Oreos and chocolate chunks.
- Divide the dough between prepared skillets.
- Bake in preheated oven for 10 minutes. Top with ice cream while still hot and serve immediately.
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Laurie Escamilla says
These Oreo chocolate chip blondie skillets sound amazing and I can’t wait to make them! I was wondering if you knew how they would turn out if I used a 10 inch skillet instead of 2 smaller skillets? And if the ingredients would be different measurements? As a side note (I promise, I’m straight and married I just wanted you to know that you’re a beautiful woman!) Happy baking and thanks for the recipe!
Jacqueline says
You are so sweet and totally made my day. You can definitely do this in a 10″ skillet, but you’ll have to scale your ingredients to 1.5. The recipe plugin will do that for you if you enter it.
Trisha Phillips says
Hi there! I would love to try in my ten inch, but where is this recipe plugin you are speaking of so I do not murder the recipe? Thanks!
Fay says
Hi,thank you for this amazing recipe!
I would to ask about replacing the dark brown suger with light brown sugar,is that ok?
Jacqueline says
That would work for your purposes, and I do frequently without issue 🙂