Get ready to indulge in pure cookie bliss with this irresistible Oreo Skillet Cookie Recipe! This dessert is a glorious celebration of gooey cookie dough loaded with chunks of Oreos and rich chocolate chips, baked right in a skillet to achieve that perfect crispy edge and soft, chewy center. It’s one dessert that demands attention, shareability, and seconds, making it a surefire crowd-pleaser for any occasion. Whether you’re craving a cozy night treat or planning a fun dessert for friends, this Oreo Skillet Cookie Recipe will bring all the smiles around the table.
Ingredients You’ll Need
This Oreo Skillet Cookie Recipe uses simple, pantry-friendly ingredients that pack a punch in flavor and texture. Each element plays a role in creating that buttery, chewy goodness with perfect hints of chocolate and Oreo crunch throughout.
- Unsalted butter (1 ½ cups, softened): Provides richness and helps create a soft, tender cookie texture.
- Light brown sugar (1 ½ cups): Adds moisture and a subtle caramel flavor for chewiness.
- Sugar (½ cup): Balances sweetness and helps with the crisp edges.
- Eggs (2 large) and egg yolks (2): Bind the ingredients and add to the chewy, soft interior.
- Pure vanilla extract (4 tsp): Enhances all the flavors with its warm, aromatic notes.
- Baking soda (1 ½ tsp): Gives the cookie a slight rise and lightness.
- Kosher salt (1 tsp): Balances the sweetness and intensifies other flavors.
- All-purpose flour (2 ½ cups): The base of the cookie providing structure.
- Semi-sweet chocolate chips (2 cups): Adds melty pockets of chocolate joy.
- Chopped Oreos (2 cups): Delivers that iconic Oreo crunch and bittersweet bite.
- Rainbow sprinkles (1 cup): Brings a fun pop of color and a hint of texture.
- Heavy whipping cream (½ cup): Used to make a luscious chocolate ganache topping.
- Mini chocolate chips (1 cup): Perfect for sprinkling on top for extra chocolate bursts.
- Powdered sugar (2 cups), softened unsalted butter (½ cup), more heavy cream (3 tbsp), vanilla extract (1 tbsp), plus extra rainbow sprinkles: For the creamy, dreamy frosting that crowns this cookie masterpiece.
- Travel-size container of mini Oreos and a few regular Oreos: For garnishing and extra Oreo goodness.
How to Make Oreo Skillet Cookie Recipe
Step 1: Prepare the Cookie Dough
Begin by creaming together the softened unsalted butter, light brown sugar, and sugar until the mixture is light and fluffy. This step is crucial because it traps air in the dough, which helps give your cookie that wonderful, soft texture. Next, beat in the eggs and egg yolks one at a time, followed by the vanilla extract, so all the flavors meld beautifully. In a separate bowl, whisk together the flour, baking soda, and kosher salt before gradually mixing them into your wet ingredients. This method ensures even distribution of leavening and salt without overworking the dough.
Step 2: Add the Mix-Ins
Fold in your semi-sweet chocolate chips, chopped Oreos, and rainbow sprinkles gently but thoroughly. These mix-ins are what make this Oreo Skillet Cookie Recipe truly extraordinary—the Oreos add their signature crunch and creaminess, the chocolate chips melt into pockets of bliss, and the sprinkles bring a joyful crunch along with vibrant color. Take your time here to avoid breaking the Oreos too much; you want nice chunks that will still hold their shape after baking.
Step 3: Bake the Cookie Skillet
Spoon the dough into a greased 10-inch round cake board or an oven-safe skillet, spreading it evenly across the surface. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until the edges are golden and the center is just set but still soft. This step is all about watching for that perfect golden edges and underbaked center that makes skillet cookies so wonderfully irresistible.
Step 4: Prepare the Ganache and Frosting
While the cookie is baking, warm the heavy whipping cream to just about boiling and then pour it over the cup of semi-sweet chocolate chips. Let it sit for a minute before stirring until smooth and glossy—that’s your rich chocolate ganache. For the frosting, beat together softened unsalted butter, powdered sugar, heavy cream, and vanilla extract until creamy and smooth. This frosting adds a velvety, sweet finish to your skillet cookie once it has cooled slightly.
How to Serve Oreo Skillet Cookie Recipe
Garnishes
To truly dress up your Oreo Skillet Cookie Recipe, sprinkle with mini chocolate chips, rainbow sprinkles, and chopped mini Oreos right before serving. These beautiful touches add extra texture, color, and that unmistakable Oreo appeal that will have everyone reaching in for seconds.
Side Dishes
Serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy cold contrast complements the warm, gooey cookie so perfectly. Fresh berries make a lovely refreshing addition and can cut through the richness if you want a slightly lighter bite.
Creative Ways to Present
Try presenting your Oreo Skillet Cookie Recipe straight in the skillet for a rustic, cozy vibe. Or slice it like a pie and serve on plates topped with a drizzle of chocolate or caramel sauce. For a party, serve in individual mini skillets or ramekins with a small scoop of ice cream on top to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap the leftover Oreo Skillet Cookie tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. Avoid refrigeration as it may dry the cookie out, but if you live in a hot climate, refrigeration is safer—just reheat properly to bring back that soft texture.
Freezing
For longer storage, freeze the baked cookie in a sealed freezer bag or container for up to 2 months. Thaw overnight in the refrigerator and then warm gently in the oven before serving to restore its fresh-baked charm.
Reheating
To enjoy your Oreo Skillet Cookie Recipe warm, pop individual slices or the whole skillet in a preheated oven at 300°F (150°C) for about 5 to 10 minutes. You can also microwave smaller portions for 15-20 seconds—just watch carefully to avoid overheating and drying it out.
FAQs
Can I use regular chocolate chips instead of semi-sweet?
Absolutely! Milk chocolate chips will create a sweeter and creamier cookie, while dark chocolate will add a richer, more intense flavor. Semi-sweet is a great balance but feel free to customize to your taste.
Is it okay to substitute Oreos with another cookie?
Yes, you can swap Oreos for any other cookie you like, such as chocolate wafer cookies or sandwich cookies with different fillings. Just chop them roughly and fold them in to maintain those delightful crunchy chunks.
Can I make this recipe dairy-free or vegan?
With some ingredient swaps, you can! Use dairy-free butter and chocolate chips, plus a flax egg or other egg substitue to make it vegan. The texture might vary a bit, but it still turns out delicious.
What size skillet works best for this recipe?
A 10-inch oven-safe skillet is ideal because it allows the cookie to bake evenly with crispy edges and a soft center. If you don’t have a skillet, a round cake pan will work too.
How do I know when the skillet cookie is perfectly baked?
The edges should be golden brown and set while the center remains slightly soft and puffy. It will continue to firm up as it cools, so avoid overbaking to keep that chewy, gooey texture.
Final Thoughts
This Oreo Skillet Cookie Recipe is one of those magical desserts that feels like a warm hug on a plate. It’s easy, crowd-pleasing, and layered with familiar flavors that bring so much joy. I promise once you bake this, it will become a go-to for celebrations or simply whenever you need a little sweet comfort. Grab your skillet and Oreos—it’s time to make some cookie magic happen!
Print
Oreo Skillet Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Oreo Skillet Cookie is a decadent dessert featuring a giant, soft-baked chocolate chip cookie loaded with chopped Oreos and rainbow sprinkles, baked in a skillet for a beautifully rustic presentation. Topped with a luscious chocolate ganache, more Oreos, mini chocolate chips, and a sprinkle of rainbow sprinkles, it’s perfect for sharing and sure to satisfy any sweet tooth.
Ingredients
Cookie Dough
- 1 ½ cups unsalted butter, softened
- 1 ½ cups light brown sugar
- ½ cup sugar
- 2 large eggs
- 2 egg yolks
- 4 teaspoons pure vanilla extract
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 2 ½ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 2 cups chopped Oreos
- 1 cup rainbow sprinkles
Ganache Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 1 ½ cups chopped Oreos (small pieces)
- 1 cup mini chocolate chips
- 1 cup rainbow sprinkles
Buttercream Frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tablespoons heavy whipping cream
- 1 tablespoon pure vanilla extract
- ½ cup rainbow sprinkles
Additional Garnishes
- 1 travel-size container of mini Oreos
- 2 regular-size Oreos (plus 1 extra for snacking)
Equipment
- 1 10-inch round cake board
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and sugar until light and fluffy. Beat in the eggs and egg yolks one at a time, then stir in the pure vanilla extract until combined. In a separate bowl, whisk together the flour, baking soda, and kosher salt. Gradually blend the dry ingredients into the wet mixture until just combined. Fold in the semi-sweet chocolate chips, chopped Oreos, and rainbow sprinkles to evenly distribute.
- Bake the Skillet Cookie: Preheat your oven to 350°F (175°C). Lightly grease a 10-inch skillet or oven-safe pan. Transfer the cookie dough into the skillet, spreading it evenly to fill the pan. Bake for approximately 30 minutes or until the edges are golden and the center is set but still slightly soft. Remove from the oven and allow it to cool in the skillet for at least 15 minutes.
- Make the Chocolate Ganache: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and pour over 1 cup of semi-sweet chocolate chips in a heatproof bowl. Let sit for 2-3 minutes to soften the chocolate, then stir until smooth and glossy. Pour the ganache evenly over the cooled cookie in the skillet. Immediately sprinkle the chopped Oreos, mini chocolate chips, and rainbow sprinkles over the ganache before it sets. Let it cool and set at room temperature or refrigerate briefly if desired.
- Prepare the Buttercream Frosting: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, mixing well to combine. Add the heavy whipping cream and pure vanilla extract, beating until the frosting is smooth and fluffy. Spread or pipe the frosting over the ganache-topped cookie if desired. Decorate with additional rainbow sprinkles and place mini Oreos and whole Oreos on top as garnish.
- Serve and Enjoy: Once assembled, slice the giant skillet cookie into 10 servings. Use the cake board to transfer slices for serving. Keep any leftovers stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
Notes
- Make sure the butter is properly softened for easier creaming and a smoother dough.
- The cookie should be slightly underbaked in the center for a soft, chewy texture once cooled.
- Use fresh Oreos for chopping to prevent them from becoming too dry or stale.
- Ganache can be reheated gently if it sets too quickly before pouring.
- Buttercream frosting is optional but adds a rich, creamy contrast to the cookie and ganache layers.
- Store leftovers covered to maintain freshness and prevent drying out.
