Viral Biscoff Cookie Dough Skillet (TikTok’s OG Melty Dessert)
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).
Equipment
- 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.
Ingredients
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
Instructions
Preheat & Prep
- Preheat your oven to 350°F (175°C). Lightly grease a 6–8 inch skillet or oven-safe dish.
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.
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.
Bake
- Bake for 13–15 minutes, until the edges are golden brown and slightly crispy, but the center is still soft and gooey.
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.
Notes
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.
- Top with
Add toasted nuts (like pecans or almonds) for a salty crunch
Make it fancy with berries or a dusting of powdered sugar
Nutrition
Calories: 410kcalCarbohydrates: 52gProtein: 3gFat: 21gFiber: 1gSugar: 30g
Tried this recipe?Let us know how it was!
