This brown butter Biscoff cookie skillet is built for those moments when you want pure indulgence. And if you are a cookie butter Stan, you'll be please with the layers of cookie butter. It's melted into the brown butter, dolloped throughout the batter, melted on top of the cookie skillet and crushed cookie butter cookies scattered throughout. There's also white chocolate melted into creamy pockets that perfectly balance the spiced caramel flavor. And if you're on a Biscoff kick, you’ll also want to try my Biscoff Icebox Cake and Biscoff Cookies!

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Ingredients for Biscoff Cookie Skillet  

Brown Butter

Gives it that deep nutty flavor

Milk Powder

Optional ingredient that boosts the brown butter flavor

Biscoff Spread / Cookie Butter

Adds warm spice, caramel notes, and richness. Melted into the butter for a rich, caramel spiced base and dolloped on top of the cookie dough that creates pockets of creamy cookie butter flavor.

Light Brown Sugar

Adds moisture, chewiness and a subtle molasses flavor.

Granulated Sugar

Helps create those crispy skillet edges.

Egg + Egg Yolk

Adds structure while keeping the center soft and gooey.

Vanilla Extract

Rounds out all the warm flavors.

All-Purpose Flour

Provides structure. Spoon and level or use a kitchen scale for accuracy!

Cornstarch

Soft tender texture.

Baking Soda

Helps spread and creates golden edges

Kosher Salt

Enhances sweetness and balances richness.

White Chocolate

Creamy sweetness that pairs perfectly with spiced cookie butter.

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How to Make Cookie Butter Cookie Skillet

1. Brown the Butter

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. Remove from heat, pour into a large mixing bowl and immediately stir in biscoff spread and milk powder if using. Let cool slightly for at least 15 minutes till butter is cool to touch.

2. Mix Wet Ingredients

Once the butter has cooled, add brown sugar and granulated sugar till fully combined. Add in egg, egg yolk and vanilla till smooth, thick and combined.

3. Add Dry Ingredients

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. Do not overmix!

4. Assemble the Skillet

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. Dollop 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 add extra white chocolate chips. You can also add crushed Biscoff cookies on top or press in whole cookies on top.

5. Bake

Bake at 350°F for 20–24 minutes. Remove when edges are golden and the center is slightly underbaked. The center will set as it cools.

6. Finish

Finish with a drizzle of melted Biscoff spread and crushed cookies and serve warm with a scoop of vanilla ice cream.

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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.

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Tips to Make the Best Cookie Butter Cookie Skillet

• Don’t skip cooling the butter before mixing the sugars, especially before adding eggs!
• Use a light colored pan if possible when browning butter to prevent burning the butter
• Slightly underbaking will produce a perfect gooey skillet texture
• For an even thicker consistency chill dough 20 minutes before baking

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Frequently Asked Questions for Biscoff Cookie Skillet

Can I use cookie butter instead of Biscoff?

Yes! Cookie butter and Biscoff are very similar, but Biscoff has a deeper caramelized spice flavor and thicker texture, which makes the skillet richer and more gooey. If using generic cookie butter, expect a slightly sweeter, less spiced result.

Do I need a cast iron skillet?

A cast iron skillet is ideal because it holds heat well and creates crispy edges with a gooey center. If you don’t have one, you can use either an 8x8 or 9x9 metal baking pan or an oven-safe skillet. The only caveat is that the edges may be slightly softer.

Why is my skillet cookie dry?

Likely it was overbooked, too much flour was added or not enough butter. Also, you don't want to overtake the cookie skillet, pull it from the oeven when the center still has a slight jiggle. it will continue baking in the skillet.

How do I get a gooey center?

For that soft, molten center slightly underbake the skillet. Also, using an egg and egg yolk, instead of just 2 eggs helps with that gooey consistency.

Can I make this ahead of time?

Yes, you can! Make the dough and refrigerate up to 24 hours. Assemble the skillet and bake fresh. Honestly, chilling the dough will improve the flavor and texture.

Can I freeze the cookie dough?

Yes. Wrap tightly and freeze up to 2 months. You can bake from straight from the freezer. May have to add an addition 2-3 minutes of baking.

Why add cornstarch to cookie dough?

Cornstarch softens the cookie and gives that bakery-style texture. It also, keeps the center tender while keeping the edges slightly crisp.

Do I need both baking soda and baking powder?

For this recipe, just baking soda is enough. It helps the cookie spread and develop golden edges without making it cakey.

What’s the best way to serve a skillet cookie?

Always warm! And it's best served with melted Biscoff drizzle, vanilla ice cream and crushed Biscoff cookies.

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Try These Other Brown Butter Cookie Recipes!

• Brown Butter Biscoff White Chocolate Cookies
• Brown Butter Miso Chocolate Chip Cookies
• Brown Butter Oatmeal Chocolate Chip Cookies
• Brown Butter Chocolate Chip Toffee Cookies
• Brown Butter Cookies and Cream Cookies
• Brown Butter Chocolate Chip Cookies

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