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Oreo Cookie Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 58 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Oreo Cookie Skillet is a warm, decadent dessert featuring a gluten-free oat and peanut butter cookie base studded with chocolate sandwich cookies, candy-coated chocolates, and peanut butter cups. Baked in a cast iron skillet, it offers a perfect balance of chewy texture and melty chocolate, ideal for sharing and serving with vanilla ice cream.

Ingredients

Dry Ingredients

  • 1 cup gluten-free oat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup gluten-free old fashioned oats

Wet Ingredients

  • 3/4 cup vegan butter, melted (can substitute with regular unsalted butter if not dairy-free)
  • 1/2 cup coconut sugar (or brown sugar or substitute)
  • 1/2 cup pure maple sugar
  • 2/3 cup creamy peanut butter (or alternative nut/seed butter)
  • 1 large egg, room temperature (or egg substitute)
  • 1 teaspoon pure vanilla extract

Mix-ins and Toppings (Optional)

  • 1/3 cup chocolate sandwich cookies (like Oreos)
  • 1/3 cup candy coated chocolates
  • 1/4 cup chopped peanut butter cups (or Keto/Sunbutter cups)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the skillet cookie.
  2. Prepare Skillet: Lightly coat a 9-inch cast iron skillet or a 9-inch round cake pan with cooking spray to prevent sticking.
  3. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free oat flour, baking soda, and salt. Stir in the gluten-free old fashioned oats. Set aside.
  4. Mix Wet Ingredients: In another large bowl, whisk the melted vegan butter with the coconut sugar and maple sugar until smooth. Add the creamy peanut butter and mix until fully incorporated. Whisk in the egg and vanilla extract until the mixture is smooth and combined.
  5. Combine Wet and Dry: Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Avoid over-mixing to maintain a tender texture.
  6. Add Mix-ins: Fold in half of the chocolate sandwich cookies, candy coated chocolates, and peanut butter cups (if using), reserving the rest for the topping.
  7. Fill Skillet: Gently press the cookie dough evenly into the prepared skillet. Evenly scatter the reserved cookies, candies, and peanut butter cups on top for extra flavor and decoration.
  8. Bake: Bake for 22 to 27 minutes, or until a toothpick inserted in the center comes out clean, ensuring the cookie is fully cooked but still soft and chewy.
  9. Serve: Serve warm directly from the skillet, ideally topped with a scoop of vanilla ice cream for a classic dessert experience.

Notes

  • You can substitute vegan butter with regular unsalted butter if dairy is not a concern.
  • For a dairy-free or vegan egg substitute, use a flax egg or a commercial egg replacer.
  • The recipe uses gluten-free ingredients, making it suitable for gluten-free diets.
  • Mix-ins are optional; feel free to customize with different chocolates or candies.
  • Be careful not to overmix the batter to keep the cookie tender.
  • Cast iron skillets give the cookie a great crispy edge, but a round cake pan can be used as an alternative.
  • Serving warm with vanilla ice cream enhances the flavors, but it can also be enjoyed plain or with other toppings.

Find it online: https://ivysrecipes.com/oreo-cookie-skillet-recipe/