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Biscoff & Dark Chocolate Skillet Cookie

This Biscoff & dark chocolate skillet cookie is gooey in the middle, chewy and slightly crisp on the edges, & the perfect quick dessert. Serve it warm straight from the pan or let it cool and slice it. Either way, it's the perfect combo of cinnamon-y, caramel cookie butter & rich dark chocolate.

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, melted & slightly cooled
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 Tbsps. dark chocolate chunks
  • 1/2 cup cookie butter spread (such as Biscoff)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Butter a 10" cast iron skillet.

  2. In a small mixing bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder. Set aside

  3. In a large mixing bowl, using an electric hand mixer on low, mix the butter and brown sugar together until combined. Add in the egg and vanilla and mix on low until combined. Sitr in 1/2 cup of the chocolate chunks. Scoop the dough into the greased skillet and spread evenly with an offset spatula. 

  4. In a non-stick skillet, heat the Biscoff spread over low head until it's slightly loosened and more pourable. Drizzle the Biscoff over the cookie dough and swirl it through the dough using the offset spatula. Sprinkle the remaining 2 tablespoons of chocolate chunks over the top of the dough and lightly press them down, just a bit.

  5. Bake for 20-25 minutes until the edges are set and the middle is still soft. Allow to cool at least 10 minutes before serving. Serve warm or at room temperature.