Brown Butter Biscoff Scoopable Cookie

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Cooking Method: Baking

Courses: Desert

Difficulty: Beginner

Cooking Temp: 350 F

Servings: 6

Description

This Brown Butter Biscoff Scoopable Cookie is everything you love about a warm, fresh-baked cookie—just softer, richer, and made for sharing (or not). Nutty brown butter pairs perfectly with the deep, spiced sweetness of Biscoff, creating a gooey, caramelized dessert that you can scoop straight from the pan. It’s simple, comforting, and guaranteed to disappear fast.

Ingredients

2 cups all-purpose flour (250 g)
1 ½ tsp kosher salt
1 cup unsalted butter (227 g)
1 ½ cups brown sugar (330 g)
2 large eggs, room temperature
1 Tbsp pure vanilla extract (15 ml)
¾ cup cookie butter, divided (225 g)
½ cup semi-sweet chocolate chips (85 g)
½ cup white chocolate chips (85 g)
5 Biscoff cookies, crumbled

For Serving

Flaky salt
Ice Cream

Instructions

1
Preheat & prep
Preheat your oven to 375°F (190°C). Grease a 12-inch cast iron skillet and set aside.
2
Mix dry ingredients
In a small bowl, whisk together the flour and salt. Set aside.
3
Brown the butter
In a medium saucepan over medium heat, melt the butter. Continue cooking for 5–6 minutes, swirling occasionally, until it turns golden brown and smells nutty.
4
Combine butter & sugar
Once cooled, beat the butter and sugar together until light and fluffy, about 2 minutes.
5
Add wet ingredients
Gradually mix in the flour mixture in batches. Be careful not to overmix—the dough should just come together.
6
Fold & assemble
Fold most of the semi-sweet and white chocolate chips, along with the crumbled Biscoff cookies, into the dough.Spread the dough evenly into your prepared skillet, then sprinkle the remaining chocolate chips over the top.
7
Add cookie butter swirl
Warm the cookie butter slightly (about 20–30 seconds in the microwave). Spoon about half over the dough and gently swirl it in. Reserve the rest for serving.
8
Bake
Bake for 22–25 minutes, until the edges are golden and the center is set.
9
Finish & serve
Drizzle the remaining cookie butter over the top and sprinkle with flaky sea salt. Let it cool for 20–30 minutes before serving.

Serve warm with a scoop of ice cream and enjoy every melty, gooey bite.

Note

Tips for the Best Skillet Cookie

Let the butter cool before mixing—this helps create the perfect texture
Don’t overbake—the center should be set, not dry
Use room temperature eggs for a smoother dough
Serve warm for that signature scoopable texture

Storage & Reheating

Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.

To reheat, warm individual portions in the microwave for 20–30 seconds or place the skillet back in the oven at 300°F until warmed through.

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