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Brown Butter Biscoff White Chocolate Chip Cookie Skillet

Brown Butter Biscoff White Chocolate Chip Cookie Skillet

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.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 24 minutes

Total Time: 44 minutes

Servings: 8 servings

Calories: 470 kcal per serving

Ingredients

  • ¾ cup - unsalted butter
  • 1 tbsp - nonfat milk powder
  • ¼ cup - cookie butter spread
  • ¾ cup - light brown sugar
  • ¼ cup - granulated or cane sugar
  • 1 - whole egg
  • 1 - egg yolk
  • 2 teaspoons - pure vanilla extract or vanilla bean paste
  • 1 ¾ cups - all-purpose flour
  • 1 tbsp - cornstarch
  • ½ tsp - baking soda
  • ¾ tsp - kosher salt
  • ½–¾ cup - white chocolate chips or white chocolate bar
  • ¼ cup - cookie butter spread
  • 2 tablespoons - cookie butter spread
  • vanilla ice cream
  • cookie butter cookies
  • flaky sea salt

Instructions

  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.

Nutrition

Energy: 470 kcal | Total Fat: 27 g | Saturated: 16 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 107 mg | Total Carbs: 71 g | Fiber: 1 g | Sugars: 42 g | Proteins: 7 g | Sodium: 659 mg | Polyunsaturated: 1 g | Monounsaturated: 8 g

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