OREO COOKIE SKILLET FOR TWO
Yes, I know it says for two and it looks big. Are you going to deny that when dessert rolls around the tummy magically has more space even though you felt full just a second ago. You don’t know how, but dessert can make its way in. This Oreo cookie skillet recipe has enough sweetness for that final space in the tummy I was talking about. If you feel like sharing, this recipe is enough for up to three people. I think that if you break it into four, you won’t get enough dessert but that is just my opinion. Try it and let me know.
The great thing about this recipe, besides the fact that it’s an oreo cookie in a skillet, it’s that the dough has the exact amount you need. Well, to be honest, you get a bit of extra dough but you can freeze that for another time. You will also be using every single part of the oreo, for the cookie and for the topping. Make sure you have your favorite ice-cream and you are set.
Before I go on, let me link a couple of recipes you might like as well.
PARTS OF THIS AMAZING COOKIE
The cookie dough is a regular chocolate chip cookie recipe with a twist, crumbled oreos. So crumbles they look like flour. I will leave a couple of tips to make sure your cookie is a success. Inside the cookie, you’ll be adding a white chocolate, oreo cookie filling and crumbled oreo cookies ganached filling. This ganache’s twist is the filling from oreos that you wont normally use. Once that is ready, add oreos to the ganache and it will turn a bit grey and so good. Finally, once the cookie is baked, you’ll top it with that same ganache, some icecream and whipped cream. Everything so perfectly combined. Remember to eat it warm.
TIPS FOR A PERFECT OREO SKILLET COOKIE
The dough: Since you’ll be baking the cookie in a skillet, you don’t have to worry about it’s shape. It doesn’t need to rest or to go into the fridge before baking. Once the dough is done, you can bake it. The cookie also has white and semi sweet chocolate chips.
Putting it together: First, add half of the dough to the skillet. Make sure it’s a bit more than half to make sure it covers the bottom and sides of the skillet. On top of that, add the ganache. Spread it evenly and cover with the rest of the dough. I recommend pressing down the second half of dough a bit before covering the ganache. With your fingers carefully press down the sides like you would with a pie. Press it down a bit and ready, place it in the oven.
The chocolate: For this cookie, I used a white chocolate bar but for the semi sweet chocolate I used chips. In this case, you can use chips or chocolate bars, whatever you find the most comfortable works great. The cookie still looks amazing and the flavor does not change.
Eating: Once the cookie is out of the oven, it’s good to go. Quickly add the toppings and place it on the table to eat. Plus the heat of the cookie will melt the toppings. So, once everything is on, serve it immediately. That is what makes skillet cookies so great right. The contrast between the warm cookie and the cold ice cream and toppings. If you will be reheating this cookie, do it in the oven as well. This will make it taste like new.
EQUIPMENT
Skillet: A small 6 inch diameter skillet is the one I used. Add some butter to the base and place the dough in.
Bowls: A couple of medium bowls are all you’ll need for this recipe.
Cutlery: You’ll need a butter knife to take out the fillings from the oreos, a fork to mix the dough and a spoon to add the ingredients.
Measuring cups: To measure all the ingredients in this recipe. Spoon and cup measures.
Plate: You’ll use it to break down the oreos in case you want to do it by hand. you can skip this and use a food processor as well.
Potato smasher: I use this to break the oreos once the filling is taken out.
OREO COOKIE SKILLET FOR TWO
Ingredients
- 4 tbsp melted butter
- 4 tbsp brown sugar
- 2 tbsp white sugar
- 1 splash of vanilla extract
- 1 egg
- 2/3 Cup flour
- 1 tsp baking powder
- 1 pinch of salt
- 80 gr White chocolate
- 60 gr Semi sweet chocolate
- 1/2 Cup crushed oreos
Filling and topping ganache
- 60 ml heavy cream
- 60 gr white chocolate
- 1/4 Cup crushed oreos
- Filling from 15 Oreos
Instructions
1. Preheat the oven to 350F.
2. Add butter to a bowl and melt a bit. It shouldn't be completely liquid, but very creamy.
3. Add sugars to the butter and mix well. Add vanilla.
4. Add egg and mix well.
5. Add flour, salt and baking powder to the mixture.
6. Chop both chocolates for the dough.
7. Add chopped oreos, mix in then add the chocolates. Set aside.
8. For the ganache, add the heavy cream to a saucepan over medium heat. When it begins to bubble on the sides, turn the heat off and add the chocolate and Oreo fillings. Stir until completely combined.
9. Add chopped oreos to the mixture, stir in well and transfer to a bowl. Place in the freezer until completely cold.
10. Start putting the cookie together by spreading some butter on the skillet.
11. Spread a bit over half of the dough on the skillet. Make sure to cover the sides as well.
12. Add a big spoonfull of the ganache in the middle.
13. Cover with the rest of the dough. The skillet should not be filled to the top. Press it down a bit.
14. Bake for 20 minutes or until you can barely see it toast up on the sides.
15. Serve with a bit of extra ganache and vanilla ice cream.
