Warm, eggless cookie dough baked in a skillet and swirled with cookie butter for the ultimate gooey shareable treat.

The TikTok Dessert That Broke the Internet

Few desserts have hit social media quite like the Biscoff Cookie Dough Skillet. Born from TikTok’s obsession with Biscoff spread (aka cookie butter) and edible cookie dough, this cozy, molten dessert took off because it’s ridiculously easy, wildly indulgent, and visually stunning.

The core idea? Take egg-free cookie dough, press it into a skillet, swirl in creamy Biscoff spread, top with crushed Biscoff biscuits, and bake it just enough to crisp the top while keeping the center gooey. Think of it as a half-baked cookie + lava cake + cookie butter dream, best eaten warm with a scoop of ice cream and friends (or just a very big spoon).

Key Features of the Original Viral Version

✅ No eggs – Safe to eat underbaked
✅ One bowl – Minimal cleanup
✅ Skillet-baked – Perfectly crisp edges, molten middle
✅ Swirls of Biscoff – Adds flavor depth and gooey texture
✅ Shareable – Designed for scooping, not slicing

This is the dessert that looks like you went all out… when really, you stirred it up in 15 minutes.

Common Challenges (and How to Fix Them)

It’s too dry.
You probably overbaked it. Pull the skillet when the edges are golden but the center is still soft and slightly jiggly. Remember it keeps cooking as it rests.

It’s too gooey to eat.
Let it cool for 5–10 minutes before scooping. The cookie dough sets just enough to hold texture but stays warm and gooey.

Biscoff burns on top.
Swirl the cookie butter into the dough, don’t leave large pools on top. You can also add extra after baking for that glossy finish.

Equipment You’ll Need

6–8 inch oven-safe skillet (cast iron or ceramic is best)
Medium mixing bowl
Spatula or wooden spoon
Measuring cups and spoons
Optional: cookie scoop for portioning

No mixer needed. No fancy tools. Just mix, press, swirl, and bake.

Ingredient Breakdown & Substitutions

Ingredient	Notes & Substitutions
Unsalted butter	Can sub vegan butter or coconut oil
Light brown sugar	Adds moisture and chew; dark brown works too
Granulated sugar	Helps crisp the edges
Vanilla extract	Don’t skip, it deepens the flavor
Milk	Any plant-based milk works
All-purpose flour	Toast it first for food safety (see note)
Salt	Balances the sweetness
Biscoff spread	Can sub other cookie butters (like Trader Joe’s Speculoos)
Biscoff cookies	Optional but adds crunch

Ingredients (Serves 2–4)

Cookie Dough Base:

½ cup (113g) unsalted butter, melted
⅓ cup light brown sugar, packed
2 tbsp granulated sugar
2 tbsp milk (dairy or non-dairy)
1 tsp vanilla extract
1 cup all-purpose flour, heat-treated (see below)
¼ tsp salt

Swirl & Topping:

¼ cup Biscoff spread, melted
2–3 Biscoff biscuits, crushed

To heat-treat flour: Spread 1 cup of flour on a baking tray and bake at 350°F (175°C) for 5 minutes, or microwave for 60–90 seconds, stirring halfway. This kills bacteria and makes raw flour safe to eat.

Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Lightly grease a 6–8 inch skillet or oven-safe dish.

2. Make the Cookie Dough

In a mixing bowl, whisk together melted butter, brown sugar, and white sugar until glossy. Stir in vanilla and milk.

Add heat-treated flour and salt. Mix until a soft dough forms. It should be thick but pliable — like classic cookie dough.

3. Press & Swirl

Scoop the dough into your prepared skillet and gently press it down evenly with the back of a spoon or your fingertips.

Drizzle melted Biscoff spread over the top and swirl it in with a knife or skewer. Top with crushed Biscoff biscuits for extra crunch.

4. Bake

Bake for 13–15 minutes, until the edges are golden brown and slightly crispy, but the center is still soft and gooey.

5. Cool Slightly & Serve

Let rest for 5 minutes before digging in, this helps it set just enough to spoon out neatly while staying molten inside.

Top with a scoop (or three) of vanilla ice cream for the ultimate contrast.

Timings Summary

Step	Time
Prep & mixing	10 minutes
Swirling & topping	2–3 minutes
Baking	13–15 minutes
Cooling slightly before serving	5 minutes
Total time	~25–30 minutes

Nutritional Info (Per Serving, Based on 4 Servings)

Approximate values; will vary based on ingredients used.

Calories: 410
Fat: 21g
Carbs: 52g
Sugar: 30g
Protein: 3g
Fiber: 1g

Storage & Reheating

Storage: Wrap the skillet tightly or transfer leftovers to an airtight container. Store at room temp for 1 day or in the fridge for up to 3 days.
Reheat: Warm in a 300°F (150°C) oven for 8–10 minutes, or microwave individual portions for 20–30 seconds until melty again.
Freezing: Not ideal, the cookie dough texture changes when frozen and thawed.

Serving Suggestions

Top with
Add toasted nuts (like pecans or almonds) for a salty crunch
Make it fancy with berries or a dusting of powdered sugar

The original Biscoff Cookie Dough Skillet is a brilliant example of why some TikTok trends just work: it’s fast, decadent, and ridiculously satisfying. No fancy ingredients, no complicated steps, just that warm, comforting magic of brown sugar cookie dough and caramelized cookie butter, fresh from the oven.