Oreo Skillet Cookie
This Oreo Skillet Cookie, also known as an Oreo Pizookie, is a large chocolate chip cookie that’s baked to golden perfection and elevated from the typical dessert with Oreos, semi-sweet and white chocolate chips, and a cookies and cream candy bar. Decadent? Oh, yes! It’s gooey, chocolatey, and so delicious!
If you’ve never had a skillet cookie you’re seriously missing out. With recipes like our S’mores Oatmeal Cookie Skillet and this Oreo Skillet Cookie, it’s one of our favorite ways to make dessert. No matter what flavors you use, skillet cookie recipes are always warm, gooey, and utterly irresistible!
What Is An Oreo Skillet Cookie?
An Oreo Skillet Cookie is essentially a giant Oreo-stuffed cookie that is baked in a skillet. There are endless ways to make the dessert, but it always starts with a base of simple cookie dough, usually chocolate chip. Then, it’s baked in the oven until the edges are golden and crisp and the center is warm and gooey.
For our recipe, we made it even more indulgent adding layers of gooey chocolatey goodness! One bite and it’ll be a staple in your home.
Why You’ll Love This Skillet Cookie Recipe
- It contains four layers of sweet chocolate flavor.
- One batch makes a large skillet perfect for feeding a crowd.
- With minimal prep time needed, the dessert bakes in 30 minutes for a quick treat.
- The base of the recipe is made with simple ingredients you probably already have on hand.
What You’ll Need
For our homemade Oreo Skillet Cookie, we kept the base of the cookie dough simple. The mix-ins do most of the hard work! Here are the key ingredients you’ll need:
- Butter – Unsalted butter adds a rich flavor to the dough and helps it become soft and fluffy.
- Sugar – Both brown sugar and granulated sugar are used to sweeten the dough while keeping it soft and moist.
- Eggs – Eggs are crucial in most cookie recipes to help provide structure to the dough.
- Flour – Regular all-purpose flour forms the base of the Oreo Skillet Cookie dough.
- Oreos – We use the chocolate cookies in the batter and the cream in the filling so you get Oreo flavor in every bite. Double Stuffed Oreos work best for this as they have more filling to work with and spread across the skillet.
- Chocolate Chips – Sem-sweet and white chocolate chips top off the skillet, creating a pretty presentation and adding even more chocolate taste.
- Candy Bar – We love the Hershey’s Cookies and Cream candy bar paired with the sweet Oreo filling in the center of the skillet. However, any white chocolate candy you like best would work.
How to Make An Easy Oreo Skillet Cookie
Oreo Pizookies look fancy when they’re served at restaurants. However, with our homemade Oreo Skillet recipe, they’re quick and easy to make.
- Prepare the Oreos. Scrape the cream filling from your Oreo cookies, and set it aside. Then, add the chocolate cookies to the bowl of a food processor. Pulse until fine crumbs are formed.
- Cream the Wet Ingredients. Using a hand mixer, cream the butter, brown sugar, and granulated sugar together in a large bowl. Once smooth, add the vanilla and eggs, and cream again.
- Mix the Dry Ingredients. In a separate large bowl, whisk the flour, baking soda, and salt.
- Combine the Wet and Dry Ingredients. Add the dry ingredients to the bowl of wet ingredients along with the processed Oreo crumbs. Mix to combine.
- Layer. Add ½ the prepared dough to a greased skillet. Layer the candy bars on top followed by the Oreo filling. Spread the remaining dough over the mixture, coating it completely. Sprinkle the chocolate chips on top.
- Bake. Place the skillet in the oven until the dough is golden brown and the edges are slightly crisp.
- Serve. Set the skillet aside to cool for 10-15 minutes. Then, slice, serve, and dig in!
Serving Suggestions
Personally, we think this Oreo Cookie Skillet is best served while it’s still warm. It’s great on its own. However, you can never go wrong with a scoop or two of vanilla ice cream, a dollop of whipped cream, chocolate drizzle, or caramel sauce!
How to Store and Reheat
Once cooked and cooled your cookie skillet can be covered with plastic wrap and aluminum foil or placed in an airtight container and stored at room temperature for up to 5 days or in the refrigerator for 1-2 weeks.
You can enjoy leftovers cold. Or, warm it back up in the oven at 375° Fahrenheit for about 5 minutes or until it’s heated through. Just be careful not to let it burn!
More Skillet Dessert Recipes
Looking for more crowd-pleasing skillet dessert recipes? Try out more of our favorites below!
- Peanut Butter Chocolate Chip Skillet Cookie Recipe
- Salted Caramel Cookie Skillet
- Easy M&M Skilet Brookie
Oreo Skillet Cookie Recipe
Ingredients
- 8 Doubled Stuffed Oreos
- 2 sticks unsalted butter (softened)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 Tablespoon vanilla extract
- 2 large eggs (room temperature)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 Hershey’s Cookies and Cream candy bars or white chocolate candy bars of choice
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350° F. Grease a 10-12 inch oven-safe skillet, and set aside.
- Separate the cream filling from the Oreo cookies, and set it aside.
- Add the chocolate cookies to the bowl of a food processor. Pulse until fine crumbs are formed, and set aside.
- Using a hand mixer, cream the butter, brown sugar, and granulated sugar until smooth. Add the vanilla and eggs, and beat again until well combined.
- In a separate large bowl, add the flour, baking soda, and salt. Mix until combined.
- Slowly, add the dry ingredients and Oreo crumbs to the bowl of wet ingredients. Mix just until smooth.
- Spread half the dough in the prepared skillet.
- Layer the chocolate bars on top along with the Oreo filling.
- Spread the remaining dough over the ingredients.
- Sprinkle the semi-sweet and white chocolate chips on top.
- Bake for 30 minutes or until the dough is golden brown.
- Cool for 10-15 minutes.
- Slice, and serve!
- Store covered or in an airtight container at room temperature for up to 5 days or in the fridge for up to 1-2 weeks.
