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
Scale
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.
