Giant Cast Iron Oreo and Chocolate Chip Cookie

Name: Giant Cast Iron Oreo and Chocolate Chip Cookie
Ingredients: 2 ¾ cups all-purpose flour; 1 tsp baking soda; 1 tsp salt; 1 cup unsalted butter (room temperature); 1 cup brown sugar (packed); ½ cup white granulated sugar; 1 tsp pure vanilla extract; 1 large egg (room temperature); 1 egg yolk (room temperature); 1 ½ cups semi-sweet chocolate chips; 11 Oreos total (½ cup fine crumbs + ¾ cup pieces + extra for topping); Bacon grease or Baker's Joy (for the pan)

The Ultimate Cookies-and-Cream Skillet Treat

If you want to take your cast iron dessert game to an entirely new level, combining classic chocolate chip cookie dough with crushed Oreos is a masterclass in comfort baking. This giant skillet cookie is packed with semi-sweet chocolate chips, fine Oreo crumbs, and chunky pieces of cookies folded right into the dough and pressed generously across the top.

The best part about baking a giant cookie in a cast iron skillet is the texture contrast. The heavy iron creates a sturdy, golden-brown crust around the edges while keeping the interior soft, rich, and gooey.

It is also a fantastic family project—though as one honest young reviewer proved, you might only get a 7/10 rating accompanied by a sweet “I still love you!” Regardless of harsh family critiques, this decadent, crowd-pleasing dessert disappears in minutes.

A giant chocolate chip and Oreo cookie baked inside a black cast iron skillet, topped with crunchy cookie pieces and fine Oreo crumbs.

Why You’ll Love This Recipe

Cookies and Cream Dream: Combines two all-time favorite cookies into one massive, show-stopping dessert.
Cast Iron Edges: The heavy skillet gives the giant cookie an incredible, slightly crisp outer crust.
Easy Prep: No need to roll out dozens of individual cookies; just mix, press into the pan, and bake!
Flavor-Packed Dough: Features both fine Oreo crumbs blended into the flour mixture and chunky pieces for maximum texture.
Family-Friendly: A huge hit for kids, parties, or weekend movie nights.

Ingredients

Flour: 2 ¾ cups all-purpose flour.
Leavening & Salt: 1 teaspoon baking soda and 1 teaspoon salt.
Butter: 1 cup unsalted butter at room temperature.
Sugars: 1 cup brown sugar (light or dark, packed) and ½ cup white granulated sugar.
Extract: 1 teaspoon pure vanilla extract.
Eggs: 1 large egg (room temperature) plus 1 egg yolk (room temperature).
Chocolate: 1 ½ cups semi-sweet chocolate chips.
Oreos (Total): 11 cookies total, divided:
- ½ cup Oreo crumbs (5 cookies blended until fine)
- ¾ cup Oreo pieces (6 cookies broken into small and medium pieces)
- Extra chopped bits and crumbs for topping prior to baking.
Pan Prep: Baker’s Joy or leftover bacon grease to prevent sticking.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Prepare your cast iron skillet by greasing it with Baker’s Joy or a layer of leftover bacon grease to prevent the cookie from sticking.

Step 2: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Step 3: Cream Butter and Sugars

In a large mixing bowl, cream together the room-temperature unsalted butter, brown sugar, and white granulated sugar for 1 to 2 minutes until smooth and fluffy.

Step 4: Add Wet Ingredients

Mix the pure vanilla extract, large egg, and egg yolk into the butter and sugar mixture until fully combined and glossy.

Step 5: Combine Wet and Dry

Gradually mix your dry ingredients into the wet mixture just until a thick cookie dough forms. Gently fold in the semi-sweet chocolate chips, the fine Oreo crumbs, and the chunky Oreo pieces.

Step 6: Press into the Skillet

Smooth your cookie dough evenly into your prepared cast iron skillet. Press a few extra chopped Oreo pieces and a sprinkle of crumbs across the top of the dough before baking.

Step 7: Bake and Cool

Bake in the preheated oven for 40 to 45 minutes, or until the edges are golden and the center is set. Let it cool for a bit in the skillet, slice into wedges, and serve warm!