When I was little, my mother enticed me to be a good little girl during grocery shopping by promising me a candy bar at the end of the trip. It might’ve been bribery, but I loved sugar too much to care. The only downside was selecting which treat to take home with me.
Some days, I craved a Milky Way. Other days, I’d want Reese’s Cups. But one of my all-time childhood favorites was the Hershey’s Cookies & Cream Bar. It was essentially like getting candy and cookies all in one, and what kid wouldn’t love that? Heck, I still love it now. Those cookies and cream bars never get old; they’re a classic.
It’s funny though: as much as I love those bars, I haven’t eaten one in who knows how long. Don’t get me wrong, I crave them all the time. But it’s hard for me to justify buying a candy bar just for the heck out it. I’m an adult; I’m supposed to eat healthy. However, buying candy bars for the sake of baking with them is a whole different story.
This Cookies & Cream Skillet Brownie Cookie was the perfect excuse for buying not one but three extra-large cookies and cream candy bars. Granted I didn’t need all of them, but it’s better to be safe than sorry, right? At least, that’s what I told myself when I singlehandedly inhaled the leftover bar in one sitting.
It’s a good thing I used the other bars for my skillet cookies, or I probably wouldn’t eaten those too. My Cookies & Cream Skillet Cookies are jam-packed with two levels of cookies and cream bliss. We’ve got big hunks of those creamy, luscious cookies & cream candy bars and chunks of Double Stuf Oreos. So if you’re a cookies and cream junkie like myself, you’re going to be whisked away by a delicious cloud on a one-way trip to cookie heaven.
All the cookies and cream goodness you could ever want is delivered to you in a rich, chewy, gooey brownie cookie that is the epitome of deep chocolate decadence. I couldn’t think of a better cookie base to cradle all that cookies and cream. Proceed slowly through this skillet cookie, because this is the kind of bliss you need to experience in slow-motion. It’s rich, chocolaty, and overloaded with Oreo so that every bite tastes like an upgraded version of that classic candy bar.
So the only question that remains is this: if my mother so successfully bribed me into exhibiting good behavior with a simple cookies and cream candy bar, what kind of acts would I commit in the name of this Cookies & Cream Skillet Brownie Cookie?
A Few Tips Before You Get Cooking:
- You have to be careful not to overbake this or you’ll lose that chewy, gooey center.
- If you’re craving more skillet cookies, check out my S’mores Skillet Cookie. It’s perfect for summer.
- These skillet cookies are big enough to serve two people each, so if you want, you can just bake one and freeze the rest of the dough for another time.
- With skillet cookies, you don’t have to chill the dough. But you can feel free to do so if that’s more convenient for you. Chilling does cause the dough to garner more flavor.
- If you don’t have mini skillets, you can bake these in ramekins or any kind of tiny baking dish.
Cookies & Cream Skillet Brownie Cookies
Adapted from these Fudgy Chocolate Crinkles
Yield – 2 skillet cookies (each cookie serves 2)
- 1 cup sugar
- 1/4 cup vegetable oil
- 2 1-oz. unsweetened chocolate squares , melted & cooled to room temperature
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 teaspoon salt
- 1 cup chopped cookies & cream candy like Dove or Hershey’s
- 1 cup chopped Double Stuf Oreos
You’ll Need: 2 mini skillets or ramekins
- Preheat oven to 350 degrees.
- Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended. Add eggs and vanilla; mix in on low speed until well-incorporated.
- Combine flour, baking powder, and salt in a medium bowl. Add about 1/3 of dry mixture at a time to chocolate mixture, mixing on low-speed after each addition. *You don’t want to beat on too high a speed because overmixing produces less fudgy cookies.
- Fold in the candy and cookie chunks just until evenly distributed.
- Split dough in half. Press one half of the dough into each mini skillet. Don’t thin it out completely; it should be about 3/4 inch thick. Bake 20 – 25 minutes or until puffed and set. Let sit for 2 minutes then enjoy.