I don’t know about you, but I love a skillet dessert. There’s just something special about the whole fam gathered around a warm ice cream covered dessert and eating spoonfuls of it out of the same pan. This Cookie Butter Skillet Brownie has a fudgy and gooey brownie base that’s swirled with cookie butter and topped with vanilla ice cream and Biscoff Cookie crumbles.
What is Cookie Butter?
Cookie butter is an amazing peanut-butter-like spread, but instead of nuts, it’s made from ground up Biscoff Cookies. You know, those little crunchy caramelized cookies served to you on an airplane? They’re notorious for being the perfect cookie to dunk in your coffee and I think that’s why they taste so SO good paired with chocolate as well.
Ingredients and Tools
- Chocolate Chips. I like to use a semi sweet chocolate when making brownies. For this recipe, I used 72% Chocolate Chips from Trader Joe’s.
- Butter. Brownies really don’t have very many ingredients so I think the quality of the ingredients you choose can really make a difference. My favorite butter for baking is Kerrygold Salted Butter.
- Cocoa Powder. This recipe calls for Dutch Processed Cocoa Powder. Dutch processed will yield a brownie with a deeper color, and smoother flavor than natural cocoa powder.
- Cookie Butter. You can find cookie butter at most grocery stores in the peanut butter section!
- Cast Iron Skillet. These Cookie Butter Brownies are baked up in a cast iron skillet, which means you can make them in the oven, or even throw them on the grill in the summertime! I use a 9″ skillet, but you could also use a 10″.
- Whisk. This recipe doesn’t require a mixer, but it is important to whisk the eggs and sugar really well to help achieve that crinkly top on the brownies. I love my large GIR whisk.
How to Make Cookie Butter Skillet Brownies
Preheat the oven to 350 degrees. *For easy clean up (or if you want to lift the brownies out of the pan to slice them) you can line your skillet with parchment, but it’s not necessary.
Melt the butter and chocolate chips in a medium sized bowl in the microwave in 30 second increments. You can also do this in a double boiler or in a glass bowl over a saucepan filled with 2″ of water. Once the chocolate and butter are melted and smooth, set aside to cool slightly.
In another large bowl, whisk the eggs and sugar together until the eggs lighten to a pale yellow and the mixture is a ribbon-like texture. It will take about 3-5 minutes and your arm may be on fire, but it’ll be worth it. (Alternatively, you can do this in your stand mixer) Stir in the vanilla.
While continuing to whisk the egg mixture, slowly pour in the cooled chocolate and butter mixture. If it is still too hot or you add it too quickly, you run the risk of scrambling the eggs. Just pour slowly and whisk away and you should be fine.
Once combined, fold in the dry ingredients. Pour the brownie batter into the prepared cast iron skillet. Melt the cookie butter in the microwave for about 15 seconds to make it easy to swirl into the brownie batter. Pour the cookie butter all over the top and then use a spatula or butterknife to swirl it into the brownie batter.
Baking and Serving
Bake the cookie butter skillet brownie in a 350 degree oven for 28 minutes if using a 9″ skillet or 25 minutes for a 10″. It will look under baked at this point, but take it out anyway. Cast iron pans hold their heat for a lonnnnng time. So as the brownie cools on the counter, the hot pan will continue to bake it and it will be perfection.
I like to throw some vanilla bean ice cream (here’s my no churn vanilla bean recipe) on top and dig in straight out of the pan. It’s a great way to get the whole family at the table together having the best time eating brownies by the spoonful!Print
The best ever skillet brownie! It’s right in the sweet spot between cakey and fudgy and then taken to another level with a cookie butter swirl.
- 12 TBSP Unsalted Butter
- 1 1/4 C Dark Chocolate Chips
- 3/4 C All Purpose Flour
- 1/2 C Cocoa Powder
- 1/2 tsp. Salt
- 3 Lg. Eggs + 1 Yolk, at room temperature
- 1 1/2 C Granulated Sugar
- 1 tsp. Pure Vanilla Extract
- 1/2 C Cookie Butter
- Preheat the oven to 350 degrees.
- Melt the chocolate chips and butter in the microwave in 30 second increments until melted and smooth. Set aside to cool slightly
- In a large bowl, whisk the eggs, egg yolk and sugar for about 3-5 minutes. Or until the mixture has a ribbon like texture and is a pale yellow color. Stir in the vanilla.
- While continuing to whisk the egg mixture, slowly pour in the cooled chocolate and butter and whisk until combined.
- Fold in the dry ingredients.
- Pour the brownie batter into the skillet and spread into an even layer.
- Heat the cookie butter in the microwave for 15-20 seconds and then swirl it into the brownie batter
- Bake for 25 minutes, and allow it to finish baking in the hot skillet on the counter as it cools.
- Serve right out of the skillet with ice cream, or remove from the skillet and slice into squares.
The brownie will look under baked after 25 minutes, but remove it anyway. Cast iron skillets hold their heat for a long time and it will continue to bake the brownie as it cools.
Keywords: skillet dessert, best brownies, cookie butter brownies, skillet brownies
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