Brown Butter Gingerbread Biscoff Cookie Skillet
This Brown Butter Gingerbread Biscoff Cookie Skillet is soft, warm, and gooey in the middle with perfectly golden, crispy, and chewy edges. It’s loaded with cozy spiced gingerbread flavor and layered with creamy Biscoff cookie butter, crushed Biscoff cookies, and melty white chocolate chips for the ultimate holiday cookie skillet. Serve it warm with a scoop of vanilla ice cream and a sprinkle of flaky sea salt for a festive, cozy dessert that’s gooey, decadent, and impossible to resist.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Creates rich flavor and helps build the brown butter base for deeper warmth.
Light Brown Sugar: Adds moisture and a soft, chewy texture with warm molasses notes.
Granulated Sugar: Helps the cookie skillet spread properly and adds crisp edges.
Eggs: Provide structure, richness, and moisture for a soft, gooey center.
Unsulphured Molasses: Gives classic gingerbread flavor with deep, caramelized sweetness.
Vanilla Extract or Paste: Enhances warmth, sweetness, and overall cookie flavor.
All-Purpose Flour: Creates the perfect cookie structure—soft, chewy, and sturdy enough for a skillet.
Baking Soda: Helps the cookie rise and achieve a soft, tender middle.
Baking Powder: Adds extra lift and helps prevent dense texture.
Salt: Balances sweetness and enhances all the gingerbread spices.
Cinnamon: Adds classic cozy spice for warm gingerbread flavor.
Ground Nutmeg: Gives depth and a subtle sweet spice note.
Ground Ginger: The star of gingerbread flavor—warm, spicy, and aromatic.
Allspice: Adds a subtle, cozy spice complexity that rounds out the flavor.
White Chocolate Chips (Optional): Add creamy sweetness that melts into the warm cookie skillet.
Crushed Biscoff Cookies (Optional): Add crunchy texture and caramelized cookie flavor.
Biscoff Cookie Butter: Creates rich, gooey pockets of caramelized spiced flavor throughout the skillet.
Biscoff Cookies: Add crunch and extra Biscoff flavor for layering and topping.
Maple Syrup (Optional): Naturally sweetens homemade salted caramel with warm maple notes.
Almond Butter (Optional): Makes a thick, creamy caramel texture with a nutty depth.
Avocado Oil or Melted Coconut Oil (Optional): Helps create a smooth, pourable salted caramel.
Salt (for caramel): Balances sweetness and enhances the gooey caramel flavor.
Why You’ll Love a Brown Butter Gingerbread Biscoff Cookie Skillet:
Soft and Gooey Center: The middle stays warm, molten, and cookie-dough–soft for the ultimate cozy dessert experience.
Crispy, Chewy Edges: The contrast of crisp, caramelized edges with a gooey center makes every bite perfect.
Brown Butter Depth: Nutty, caramelized brown butter elevates the gingerbread flavor and adds rich complexity.
Loaded with Biscoff: Layers of creamy Biscoff cookie butter and crushed Biscoff cookies add warm, spiced, caramelized flavor.
White Chocolate Meltiness: Sweet white chocolate chips balance the spices and melt beautifully into the cookie base.
Ultimate Holiday Flavor: Gingerbread, brown butter, and Biscoff create a festive flavor combination that tastes like Christmas.
Easy One-Pan Dessert: Everything bakes in a single skillet—minimal prep, minimal cleanup, maximum payoff.
Perfect for Sharing: A warm cookie skillet is ideal for gatherings, date nights, or holiday celebrations.
Pairs Perfectly with Ice Cream: Vanilla ice cream melts into the warm cookie, creating the most indulgent bite.
Cozy & Crowd-Pleasing: The comforting spices and gooey texture make it a guaranteed favorite all season long.
Tips for Making a Brown Butter Gingerbread Biscoff Cookie Skillet:
Brown the Butter Properly: Cook the butter until golden and nutty to add deep, rich flavor to the cookie base.
Let the Brown Butter Cool: Allow it to cool for 10–15 minutes so it doesn’t melt the sugars or scramble the eggs.
Measure Ingredients Accurately: For the best texture, weigh the flour and sugars to avoid a dry or dense cookie skillet.
Use Room Temperature Ingredients: Room temperature eggs help the dough mix smoothly and evenly.
Do Not Overmix the Dough: Mix until just combined to keep the center soft and gooey.
Layer the Biscoff Thoughtfully: Add spoonfuls of Biscoff on top of the dough so it melts into gooey pockets.
Add Crushed Biscoff for Texture: Crushed cookies add caramelized crunch and enhance the gingerbread flavor.
Fold in White Chocolate Chips Gently: This keeps them evenly distributed while preventing the dough from overmixing.
Use an Oven-Safe Skillet: A cast iron skillet works best to achieve golden, crisp edges and a gooey center.
Bake Until Just Set on the Edges: Pull the skillet from the oven when the edges are golden but the center still jiggles slightly.
Avoid Overbaking: A few extra minutes can turn the gooey center into a fully baked cookie.
Serve Warm: This cookie skillet is at its best fresh from the oven when the Biscoff and white chocolate are melty.
How to Store a Brown Butter Gingerbread Biscoff Cookie Skillet:
Room Temperature (1–2 Days): Store leftovers in the skillet or an airtight container for up to 2 days. The edges will stay chewy, and the center will remain soft.
Refrigerator (3–4 Days): Store in an airtight container for up to 4 days. Reheat before serving for the best gooey texture.
Reheat to Restore Gooiness: Warm individual portions in the microwave for 10–12 seconds or reheat the whole skillet in a 300°F oven for 8–10 minutes to bring back the melty Biscoff pockets.
Freeze (Up to 2 Months): Freeze baked cookie portions in a freezer-safe bag or container. Thaw at room temperature, then warm slightly before serving.
Freeze the Dough (Optional): Press the dough into the skillet and freeze unbaked. Thaw in the fridge overnight, then bake as instructed for a fresh cookie skillet anytime.
Ice Cream & Toppings: Add fresh ice cream and flaky sea salt after reheating, not before storing.
FAQs:
Q: Can I make this cookie skillet ahead of time?
A: Yes. You can prepare the dough, press it into the skillet, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 20–30 minutes before baking so it bakes evenly.
Q: Can I freeze the dough before baking?
A: Absolutely. Press the dough into the skillet and freeze it unbaked. Thaw overnight in the refrigerator, then bake as directed for a fresh, warm skillet cookie.
Q: How do I know when the cookie skillet is done baking?
A: The edges should look golden, crispy, and set, while the center should still be soft and slightly jiggly. This ensures a gooey middle.
Q: Can I bake this without a cast iron skillet?
A: Yes. Any oven-safe 8–10 inch baking dish or metal cake pan works well, though edges may be slightly less crisp than in cast iron.
Q: Why is my center not gooey?
A: It was overbaked. Start checking around the 18–20 minute mark and remove the skillet as soon as the edges are set but the center still looks soft.
Q: Can I use regular melted butter instead of brown butter?
A: Yes, but brown butter adds deeper flavor. If using regular melted butter, the cookie will still bake correctly but won’t have the same rich, nutty taste.
Q: Can I use different chocolate chips?
A: Yes. White chocolate pairs beautifully with gingerbread and Biscoff, but semi-sweet, milk, or dark chocolate also work.
Q: Do I have to add Biscoff cookie butter?
A: It’s highly recommended since it adds caramelized, spiced flavor, but you can replace it with another spread like Nutella or leave it out for a classic gingerbread cookie skillet.
Q: How should I store leftovers?
A: Store in an airtight container at room temperature for 1–2 days or refrigerate for up to 4 days. Warm before serving for the gooey texture.
Q: Is this best served warm or cold?
A: Warm is best—this is when the center is melty, the Biscoff is gooey, and the white chocolate is perfectly soft.
Love this? Check out my other cookie recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter gingerbread biscoff cookie skillet. Happy baking!
