Brown Butter Biscoff White Chocolate Chip Cookie Skillet

Wet:

• 3/4 cup (170g) unsalted butter (*see notes) 
• 1 TBSP nonfat milk powder (optional) 
• 1/4 cup (70g)  cookie butter spread
• 3/4 cup (155g) light brown sugar packed
• 1/4 cup (50g) granulated or cane sugar
• 1 whole egg
• 1 egg yolk
• 2 tsp pure vanilla extract or vanilla bean paste

Dry:

• 1 3/4 cups  (210g)  all-purpose flour leveled and spooned (**see notes)
• 1 TBSP cornstarch
• 1/2 tsp baking soda
• 3/4 tsp kosher salt

Mix-ins: 

• 1/2-3/4 cup (85-120g) white chocolate chips or white chocolate bar chopped (depending on sweetness preference)
• 1/4 cup (70g)  cookie butter spread (to be dolloped on top of the cookie dough before baking) 

Topping (optional):

• 2 TBSP melted cookie butter spread
• vanilla ice cream
• crushed or whole cookie butter cookies placed on top before or after baking
• flaky sea salt

1. In a small saucepan over medium heat, melt butter. Stir continuously until it turns deep golden brown with a nutty aroma for about 5–7 minutes (*see notes). Remove from heat, pour into a large mixing bowl and immediately stir in Biscoff spread until it has dissolved and add milk powder if using. Let cool slightly for at least 15 minutes till butter is cool to touch.
2. Preheat oven to 350°F (175°C)
3. Once the butter has cooled, add brown sugar and granulated sugar, whisk till fully combined.
4. Add in egg, egg yolk and vanilla and whisk till smooth, thick and combined.
5. In the same bowl add flour, cornstarch, baking soda, and salt. Mix until just combined with a few visible streaks of flour, then add the white chocolate chips and mix till evenly distributed. Do not overmix!
6. Butter a cast iron skillet and press 3/4 of the dough into an even layer. May have to use a small offset, spatula or a back of a spoon to smooth out the dough.
7. Dollop 1/4 cup (70g) of Biscoff spread across the surface and spread it carefully over the dough, it doesn't have to be perfect. Top with remaining dough in patches it doesn’t have to cover completely. If you like, sprinkle an additional 1 TBSP of white chocolate chips. You can also add crushed Biscoff cookies on top or press in whole cookies on top.
8. Bake at 350°F (175°C) for 20–24 minutes. Remove when edges are golden and the center is slightly underbaked. The center will set as it cools.
9. Finish with a drizzle of melted Biscoff spread and crushed cookies and serve warm with a scoop of vanilla ice cream.

Notes: 

*How to Brown Butter The Right Way

1. Place the butter in a light-colored saucepan over medium heat.
2. Let it melt completely, then continue cooking. It will foam, then quiet.
3. Swirl the pan occasionally. Watch for golden bits forming on the bottom.
4. When it smells nutty and looks amber, remove from heat.
5. Immediately stir in the 1/4 cup of Biscoff spread and milk powder if using. .

You want golden, not burnt. Think toasted hazelnut, not coffee ash.

**How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your cookies turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make cookies dry or dense.

If you don’t have a scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons cookies don’t spread properly and can become dry and cakey.

Storage

• Leave at room temp covered for up to 2 days
• Leave covered in the fridge for up to 5 days
• For best leftover texture reheat in the microwave for 15–20 seconds or until the center gets gooey again.