Brown Butter Biscoff Scoopable Cookie

The ultimate warm, gooey skillet dessert loaded with cookie butter and chocolate

If you’re looking for a dessert that feels indulgent, cozy, and just a little bit extra… this brown butter Biscoff scoopable cookie is it. It’s the kind of recipe you make when you want something simple, but still want that wow factor.

The edges bake up perfectly golden and crisp, while the center stays soft, warm, and scoopable. Every bite is layered with rich brown butter flavor, melty chocolate, and swirls of creamy cookie butter. And when you serve it warm with a scoop of ice cream melting into the top… it’s truly next level.

Why You’ll Love This Recipe

• One pan, minimal cleanup

• Rich, nutty brown butter flavor

• Perfect balance of crispy edges + soft center

• Loaded with chocolate and Biscoff cookies

• Made for sharing (or not… no judgment)

Ingredients

• 2 cups all-purpose flour (250 g)

• 1½ tsp kosher salt

• 1 cup unsalted butter (227 g)

• 1½ cups brown sugar (330 g)

• 2 large eggs, room temperature

• 1 Tbsp pure vanilla extract (15 ml)

• ¾ cup cookie butter, divided (225 g)

• ½ cup semi-sweet chocolate chips (85 g)

• ½ cup white chocolate chips (85 g)

• 5 Biscoff cookies, crumbled

For serving:

• Flaky sea salt

• Ice cream

Instructions

1. Preheat & prepPreheat your oven to 375°F (190°C). Grease a 12-inch cast iron skillet and set aside.

2. Mix dry ingredientsIn a small bowl, whisk together the flour and salt. Set aside.

3. Brown the butterIn a medium saucepan over medium heat, melt the butter. Continue cooking for 5–6 minutes, swirling occasionally, until it turns golden brown and smells nutty.

4. Combine butter & sugarPour the browned butter over the brown sugar in a mixing bowl. Mix until just combined, then let it cool completely (about 30 minutes).

5. Cream the mixtureOnce cooled, beat the butter and sugar together until light and fluffy, about 2 minutes.

6. Add wet ingredientsAdd the eggs one at a time, mixing after each. Stir in the vanilla extract until just combined.

7. Add dry ingredientsGradually mix in the flour mixture in batches. Be careful not to overmix—the dough should just come together.

8. Fold & assembleFold most of the semi-sweet and white chocolate chips, along with the crumbled Biscoff cookies, into the dough.Spread the dough evenly into your prepared skillet, then sprinkle the remaining chocolate chips over the top.

9. Add cookie butter swirlWarm the cookie butter slightly (about 20–30 seconds in the microwave). Spoon about half over the dough and gently swirl it in. Reserve the rest for serving.

10. BakeBake for 22–25 minutes, until the edges are golden and the center is set.

11. Finish & serveDrizzle the remaining cookie butter over the top and sprinkle with flaky sea salt. Let it cool for 20–30 minutes before serving.

Serve warm with a scoop of ice cream and enjoy every melty, gooey bite.

Tips for the Best Skillet Cookie

• Let the butter cool before mixing—this helps create the perfect texture

• Don’t overbake—the center should be set, not dry

• Use room temperature eggs for a smoother dough

• Serve warm for that signature scoopable texture

Storage & Reheating

Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.

To reheat, warm individual portions in the microwave for 20–30 seconds or place the skillet back in the oven at 300°F until warmed through.