Name: Irresistible 30-Minute Cookies and Cream Skillet Cookie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 egg; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup chocolate chips or chunks; 1 cup crushed Oreo cookies (plus extra for topping); Vanilla ice cream (for serving); Chocolate or caramel sauce (optional drizzle)

Jump to Recipe

There’s something downright magical about a warm, gooey cookie fresh from the oven—especially when it’s a giant, shareable Cookies and Cream Skillet Cookie, loaded with melty chocolate chips and crushed Oreos. I first made this for a last-minute game night with friends, and let me tell you, it disappeared faster than the halftime show! The cast iron skillet keeps it warm, the edges crisp up just right, and that soft, slightly underbaked center? Pure heaven. Top it with a scoop of vanilla ice cream (because, let’s be real, it’s mandatory), and you’ve got dessert that’s equal parts nostalgic and showstopping. Trust me, this one’s a crowd-pleaser.

Why You’ll Love This Cookies and Cream Skillet Cookie

Listen, I don’t throw around the word “perfect” lightly, but this skillet cookie? It’s got everything. First off, it comes together in 30 minutes flat—no chilling dough, no fancy techniques, just dump, mix, and bake. Second, that gooey center with crispy edges? Absolute texture nirvana (underbake it slightly—I mean it!). And let’s talk about sharing: plop this beauty in the middle of the table with spoons, and watch people’s eyes light up. Oh, and toppings? Customize like crazy—swap in peanut butter cups, drizzle caramel, or go wild with mint chip ice cream. This isn’t just dessert; it’s a moment.

Ingredients for Cookies and Cream Skillet Cookie

Okay, let’s talk ingredients—because using the right stuff (and prepping it properly) makes all the difference between a good skillet cookie and a knock-your-socks-off one. Here’s what you’ll need:

1/2 cup (1 stick) unsalted butter, softened – Not melted! Leave it on the counter for 30 minutes until it’s soft enough to leave a fingerprint when pressed. This is KEY for that perfect texture.
1/2 cup granulated sugar – Just your basic white sugar, but it teams up with the brown sugar to create magic.
1/2 cup brown sugar, packed – Pack it down in the measuring cup like you mean it—this adds chewiness and that deep caramel flavor.
1 egg – Room temp, please! Cold eggs can make the butter seize up. (Pro tip: If you forgot to take it out early, just pop the egg in a bowl of warm water for 5 minutes.)
1 tsp vanilla extract – Splurge on the good stuff if you can. It’s worth it.
1 1/4 cups all-purpose flour – Spoon it into the measuring cup and level it off—no packing!
1/2 tsp baking soda – Not baking powder! They’re not the same, trust me.
1/4 tsp salt – Balances all that sweetness.
1 cup chocolate chips or chunks – I’m team semi-sweet, but milk or dark work too. And chunks? Even better—they melt into glorious pools.
1 cup crushed Oreo cookies (plus extra for topping) – Crush ’em roughly so you get big, crunchy bits mixed in. Save a handful to press on top before baking—it looks gorgeous.
Vanilla ice cream (for serving) – Non-negotiable. The cold cream melting into warm cookie? *Chef’s kiss*
Chocolate or caramel sauce (optional drizzle) – Because why not?

See? Nothing fancy—just pantry staples done right. Now let’s make some magic!

Equipment You’ll Need

Here’s the thing—you don’t need fancy gadgets for this Cookies and Cream Skillet Cookie, but a few key tools make life easier. (And yes, I’ve learned this the hard way—like the time I tried using a flimsy plastic spatula and ended up with cookie dough on the ceiling. Oops.) Here’s your no-fuss list:

10-inch cast-iron skillet – My ride-or-die for skillet cookies. It heats evenly, gives those crispy edges, and looks gorgeous for serving. No cast iron? Any oven-safe skillet works—just watch the bake time.
Mixing bowls – One big one for the wet stuff, another for dry. I use my grandma’s chipped ceramic bowls because, well, nostalgia.
Spatula – A sturdy silicone one is perfect for scraping every last bit of dough into the skillet. (No dough left behind!)
Measuring cups and spoons – Eyeballing sugar amounts? Risky business. Measure properly—your taste buds will thank you.
Whisk or fork – For mixing dry ingredients. Or, if you’re like me, whatever’s clean and within arm’s reach.

That’s it! No stand mixer, no special pans—just good ol’ basics. Now let’s get mixing!

How to Make Cookies and Cream Skillet Cookie

Alright, let’s dive into the fun part—making this glorious cookie! I’ll walk you through each step, just like I would if we were baking together in my kitchen (with plenty of Oreo snacking breaks, of course). Don’t let the steps intimidate you—this is seriously simple, and I’ve included all my little tricks to make sure yours turns out perfect.

Step 1: Cream Butter and Sugars

First things first—preheat your oven to 350°F (175°C). Now grab that softened butter (remember, fingerprint-soft!), granulated sugar, and packed brown sugar. Toss them into a big mixing bowl. Here’s where the magic starts: beat them together for a good 2-3 minutes until the mixture turns pale and fluffy. Don’t skimp on this step! Creaming properly creates tiny air pockets that give your cookie that dreamy texture. If you’re using a hand mixer, medium speed works best. No mixer? No problem—just channel your inner baker and put some elbow grease into it!

Step 2: Add Wet Ingredients

Next up—the egg and vanilla. Crack that room-temperature egg right into the butter-sugar mixture (no shells, please—I’ve made that mistake before). Add the vanilla too. Now mix until everything’s completely smooth and well combined, about another minute. You’ll know it’s ready when the mixture looks like a creamy, slightly thick sauce. If it looks curdled, don’t panic—just keep mixing! It’ll come together.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, and salt. Here’s my pro tip: sift them if you’re fancy, but honestly, a good whisk works fine. Now, add the dry ingredients to the wet mixture in about three batches, folding gently with a spatula after each addition. Don’t overmix! We’re going for just combined—a few flour streaks are okay. Overmixing leads to tough cookies, and nobody wants that.

Step 4: Add Mix-Ins

Time for the stars of the show—the chocolate chips and crushed Oreos! Dump them in and fold gently until evenly distributed. I like to save about 1/4 cup of the crushed Oreos to press on top later—it makes for a gorgeous presentation. The dough will be thick and chunky, full of delicious bits. Resist the urge to eat it all raw (though no judgment if you sneak a spoonful).

Step 5: Bake and Serve

Grab your greased skillet (a quick butter rub does the trick) and press the dough in evenly. Top with those reserved Oreo pieces—press them in slightly so they don’t roll off. Bake for 18-22 minutes. Here’s the crucial part: underbake slightly for that perfect gooey center. The edges should be golden, and the center will look slightly soft—it’ll keep cooking as it cools. Let it sit for 5 minutes (torture, I know), then scoop vanilla ice cream on top and dig in while it’s warm. The melty chocolate, the crispy edges, the cold ice cream… pure bliss!

Tips for the Perfect Cookies and Cream Skillet Cookie

Alright, let me share my hard-earned tricks—the little things that take this skillet cookie from “pretty good” to “oh-my-gosh-where-has-this-been-all-my-life.” These are the tips I wish someone had told me when I first started making skillet cookies (and let’s just say there were some… interesting early attempts).

1. Underbake on purpose. I know it feels wrong to pull something out of the oven when it looks “not quite done,” but trust me—that’s the secret to that dreamy, gooey center we all crave. The cookie keeps cooking from residual heat in the skillet, so pull it when the edges are set but the middle still looks slightly soft (about 18-20 minutes in my oven). If you wait until it looks “fully baked,” you’ll end up with a dry cookie—and we can’t have that!

2. Butter temperature matters—a lot. Too cold, and it won’t cream properly. Too melted, and your cookie will spread into a flat mess. You want your butter soft enough to leave a clear fingerprint when pressed (about 65°F if you’re fancy with a thermometer). No time to wait? Cut the butter into cubes—it’ll soften faster. And please, for the love of all things cookie-related, don’t microwave it unless you want oily spots in your dough.

3. Let the skillet cool for 5 minutes before serving. I know, the temptation to dive right in is real. But giving it this brief rest does two magical things: First, it lets the cookie finish setting up so it doesn’t fall apart when you scoop. Second, it prevents everyone from burning their tongues (learned that one the hard way at a dinner party—oops). Use this time to scoop your ice cream and maybe drizzle some extra chocolate sauce.

4. Press extra Oreos on top just before baking. This isn’t just for looks—though it does make it Instagram-worthy. Those exposed chunks get delightfully crispy in the oven while staying creamy inside. Plus, it signals to everyone that this isn’t just any cookie—it’s a Cookies and Cream masterpiece. Go heavy-handed here—no one ever complained about too many Oreos!

Variations and Substitutions

Now, here’s where things get really fun—because this Cookies and Cream Skillet Cookie is basically a blank canvas for your wildest dessert dreams. I’ve tried *so many* variations (all in the name of research, obviously), and here are my favorite twists that still keep the spirit of the original:

Switch up the chocolate: Not a semi-sweet fan? No problem! White chocolate chips make it taste like a cookies-and-cream milkshake in cookie form. Dark chocolate chunks? Luxuriously rich. Or go crazy with peanut butter chips—they pair surprisingly well with the Oreos. Just keep the total amount about the same (1 cup) so the dough stays balanced.

Ice cream adventures: Vanilla’s classic, but why stop there? Mint chocolate chip ice cream turns this into a nostalgia bomb. Coffee ice cream? *Chef’s kiss.* My weird-but-wonderful discovery: a scoop of orange sherbet on top makes it taste like a Creamsicle. (Don’t knock it till you try it!)

Gluten-free? Easy fix: Swap the all-purpose flour for a 1:1 gluten-free blend (I like Bob’s Red Mill). And check your Oreos—regular ones aren’t GF, but gluten-free versions exist! The texture might be slightly more delicate, but still utterly delicious.

Other mix-in madness: Toss in 1/2 cup chopped pretzels for salty-sweet crunch. Swirl in peanut butter before baking for a gooey surprise. Or—my latest obsession—add a handful of toffee bits for buttery caramel notes. Basically, if it sounds good in a cookie, it’ll probably work here!

Just remember: the more add-ins you pile in, the less “classic” the texture becomes. But hey, that’s half the fun—make it yours!

Serving and Storing Your Cookies and Cream Skillet Cookie

Okay, let’s talk about the best part—eating this glorious creation! The absolute perfect way to serve this skillet cookie? Straight from the oven, still warm, with a giant scoop of vanilla ice cream melting lazily over the top. (Bonus points if you drizzle extra chocolate sauce and sprinkle a few more crushed Oreos on there—go big or go home, right?) Grab some spoons and let everyone dig in family-style—it’s way more fun that way, and you’ll get to watch people’s eyes roll back in bliss with that first bite.

Now, let’s say you miraculously have leftovers (it happens… sometimes). Here’s how to keep them tasting amazing:

Storage: Once cooled, cover the skillet tightly with foil or transfer slices to an airtight container. It’ll stay fresh at room temp for 2 days—though good luck making it last that long!
Reheating: Want that just-baked warmth? Pop individual slices in a 300°F oven for 5-7 minutes. Do not microwave! (Unless you enjoy sad, soggy edges—then, by all means.) The oven brings back that crispness beautifully.
Ice cream tip: Always add fresh ice cream when serving leftovers—no one likes pre-melted scoops. And if you’re feeling extra, warm up some Nutella for a next-level drizzle.

Pro tip: The cookie actually tastes incredible cold, too—like a giant Oreo-chocolate chip hybrid. Not that I’ve eaten it straight from the fridge at midnight or anything…

Nutrition Information

Alright, let’s get real for a sec—this Cookies and Cream Skillet Cookie is pure indulgence, and we’re here for every glorious bite! But if you’re curious about the nutritional breakdown (or just want to know how many extra miles to run tomorrow), here’s the scoop per serving:

Serving Size: 1 slice (about 1/6 of the skillet)
Calories: 480 (Hey, it’s dessert—live a little!)
Sugar: 35g (Mostly from those irresistible Oreos and chocolate chips)
Sodium: 180mg
Fat: 22g (12g saturated—blame the butter and chocolate, and we regret nothing)
Carbohydrates: 65g (Including 2g fiber—thanks, whole wheat Oreos? Just kidding.)
Protein: 4g (Basically a health food. Kidding again.)

Important note: These are rough estimates based on standard ingredients. Your exact numbers will vary depending on brands, how generously you scoop that ice cream, or if you (like me) “accidentally” add extra chocolate chips. Consider this your permission slip to enjoy without overanalyzing—life’s too short to skip skillet cookies!

Frequently Asked Questions

I’ve gotten so many questions about this Cookies and Cream Skillet Cookie over the years—here are the ones that pop up most often (along with my slightly-too-enthusiastic answers):

Q: Can I use a different pan if I don’t have a cast-iron skillet?
Absolutely! Any oven-safe 10-inch skillet works—stainless steel or ceramic will do the trick. No skillet at all? Press the dough into a greased 9-inch cake pan or pie dish. Just keep an eye on the bake time—it might need a few extra minutes since these materials don’t retain heat like cast iron.

Q: How do I prevent overbaking? I’m terrified of dry cookies!
Oh honey, I feel you—this is the #1 skillet cookie tragedy. The key is to pull it when the edges look set but the center still appears slightly underdone (about 18 minutes in my oven). It’ll keep cooking from residual heat! And here’s my secret weapon: poke the center gently—if it springs back slowly, it’s perfect. If it’s firm? You’ve gone too far.

Q: Can I freeze the dough for later?
Yes! Press the dough into your skillet, wrap the whole thing tightly in plastic, and freeze for up to 3 months. When the cookie craving hits, bake straight from frozen—just add 5-7 extra minutes. Or scoop the dough into balls and freeze those for impromptu single-serving skillet cookies (genius, right?).

Q: My cookie stuck to the pan—help!
First, virtual hug—we’ve all been there. Next time, grease your skillet generously with butter (get into all those nooks!) or use my favorite trick: parchment paper. Cut a circle to fit the bottom. Still stuck? Let the cookie cool for 10 minutes—it’ll release easier. And if all else fails? Call it a “deconstructed” cookie and eat it with extra ice cream. Problem solved.

Q: Can I make this ahead for a party?
You bet! Bake it up to 8 hours before serving—just reheat the whole skillet in a 300°F oven for 5-10 minutes before adding ice cream. The edges will crisp back up beautifully. Or go full prep mode: mix the dry and wet ingredients separately the day before, then combine and bake when guests arrive. The smell alone will make you the host of the year!

Now, enough talking—it’s time to bake! Try this recipe tonight (maybe with that wild orange sherbet twist?) and share your creation in the comments. Did you add pretzels? Burn it slightly? Discover a new genius topping? Spill the cookie details—I live for this stuff!

Irresistible 30-Minute Cookies and Cream Skillet Cookie