Double chocolate skillet cookie
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 6
- Dietary
- Pregnancy-friendly
This indulgent skillet cookie is baked until golden on the outside and soft in the middle, packed with chocolate chips and crunchy sandwich cookies. Serve warm with ice cream and chocolate sauce for the ultimate sharing dessert.
Equipment: You will need a 25cm/10in ovenproof skillet or frying pan for this recipe.
Ingredients
- 200g/7oz unsalted butter, softened, plus extra for greasing
- 150g/5½oz soft light brown sugar
- 75g/2¾oz soft dark brown sugar
- 2 free-range eggs
- 2 tsp vanilla bean paste
- 275g/9¾oz plain flour
- 1 tsp baking powder
- ½ tsp salt
- 100g/3½oz chocolate sandwich cookies (such as Oreos), roughly chopped
- 75g/2½oz milk chocolate chips
Method
Heat the oven to 200C/180C Fan/Gas 6. Grease a 25cm/10in ovenproof skillet or frying pan with butter and set aside.
In a large bowl, beat the butter and both sugars together until light and fluffy. Beat in the eggs one at a time, mixing well between each addition, then stir through the vanilla.
Fold in the flour, baking powder and salt until just combined, do not overmix. Stir in the chopped sandwich cookies and chocolate chips until evenly distributed.
Spoon the dough into the pan and press into an even layer. Bake for 20–25 minutes, until golden on top but still slightly gooey in the middle.
Leave to cool for 5 minutes before serving with chocolate sauce and vanilla ice cream.
