Skillet Cookie Recipe

1. Prep

Preheat oven to 350°F (175°C). Lightly grease a 10-inch oven-safe cast-iron skillet or line with parchment, leaving some overhang for easy removal.

2. Cream butter and sugars

In a medium bowl, cream the softened unsalted butter with granulated sugar and light brown sugar until smooth and slightly fluffy (2–3 minutes).

3. Add egg and vanilla

Beat in the large egg and vanilla extract until incorporated and the mixture is glossy.

4. Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Stir in the rolled oats if using.

5. Make cookie dough

Add the dry ingredients to the wet in two additions, stirring until just combined. Fold in the semisweet chocolate chips, saving a handful for topping.

6. Transfer to skillet

Spoon the cookie dough into the prepared skillet and press evenly to fill the bottom and come up the sides slightly to form a rustic edge. Smooth the top and press the reserved chocolate chips into the surface.

7. Place the Oreo cookies in a zip-top bag and crush with a rolling pin or pulse in a food processor until coarse crumbs remain. Mix the crushed Oreos with the melted butter until evenly moistened.

8. Sprinkle the Oreo crumble evenly over the top of the cookie dough in the skillet, leaving a small exposed rim so the dough can rise around the edge.

9. If using the brownie layer, dollop the prepared brownie batter in small spoonfuls across the cookie dough before adding the Oreo crumble. Use a skewer or knife to swirl a few thin streaks—do not mix in completely—so you get brownie pockets when baked.

10. Bake the skillet in the preheated oven for 18–24 minutes. Bake until the edges are golden and set but the center still looks slightly underbaked for a gooey texture. If you prefer a firmer cookie, bake an additional 3–5 minutes.

11. Remove the skillet from the oven and immediately sprinkle the top with the extra chocolate chips so they melt slightly. Let the skillet rest for 5–8 minutes to set.

12. Scoop 3 rounds of salted caramel ice cream onto the warm skillet cookie. Sprinkle with sea salt flakes for contrast and scatter remaining Oreo crumbs if desired.

13. Serve warm, straight from the skillet, portioning into wedges. Provide spoons for the molten center and enjoy with the melting salted caramel ice cream.