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–+ servings
biscoff cookie dough skillet
Ella Cooks

Viral Biscoff Cookie Dough Skillet (TikTok’s OG Melty Dessert)

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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).
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Prep Time 12 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Servings: 2
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

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.

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.

Method
 

Instructions
    Preheat & Prep
    1. Preheat your oven to 350°F (175°C). Lightly grease a 6–8 inch skillet or oven-safe dish.
    Make the Cookie Dough
    1. In a mixing bowl, whisk together melted butter, brown sugar, and white sugar until glossy. Stir in vanilla and milk.
    2. Add heat-treated flour and salt. Mix until a soft dough forms. It should be thick but pliable — like classic cookie dough.
    Press & Swirl
    1. Scoop the dough into your prepared skillet and gently press it down evenly with the back of a spoon or your fingertips.
    2. 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
    1. 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
    1. 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.

      Nutrition

      Calories: 410kcalCarbohydrates: 52gProtein: 3gFat: 21gFiber: 1gSugar: 30g

      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.
      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

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