A skillet cookie is a quick and easy dessert to whip up with no rolling or chilling dough. This chocolate cookie is filled with dulce de leche and bourbon then served warm with vanilla bean ice cream.

    
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What You Need For This Recipe

  • Unsalted Butter
  • Brown Sugar
  • Granulated Sugar
  • Eggs
  • Vanilla
  • Flour
  • Cocoa Powder
  • Baking Soda
  • Salt
  • Semi Sweet Chocolate 
  • Dulce de Leche
  • Bourbon

How To Make A Chocolate Bourbon Dulce de Leche Skillet Cookie?

Choosing The Right Skillet
The first step in making this recipe is a 10 inch oven proof skillet. I prefer cast iron like this one from the Lodge, but any oven proof skillet up to 350 degrees Fahrenheit will work.

Brown The Butter
Using in the same skillet you plan on baking the cookie in, melt the butter on medium heat. It will melt quicker if you cut the butter into pieces. Cook the butter string occasionally. It will bubble and foam up as it cooks but that's completely normal.

The butter will start to turn caramel in color and brown specs will appear. You will also begin to smell a nutty aroma. At this point remove the butter from the heat. (If you don't it will continue to cook and the butter will burn) When transferring to your mixing bowl, make sure to scrape out the brown bits on the bottom. They are full with a ton a flavor that we want in this cookie.

   

Make The Dough

Add your brown butter into a mixing bowl, brown bits included, and mix together with brown and granulated sugars. In another small bowl, lightly beat the eggs, then quickly mix into your sugar mixture. (Because the butter is still hot, beating the eggs allow for them to not begin to cook in our batter) Then add vanilla. Next add in flour, cocoa powder, espresso powder, baking soda and salt. Lastly, fold in chocolate if using.

Putting It All Together
Assembling the cookie is simple. Follow the direction below.


Bake at 350 degrees Fahrenheit for 20-25 minutes. You want to center to be just set. Allow to cool for 10 minutes. Sprinkle with sea salt and then serve warm with vanilla bean ice cream and remaining dulce de leche.

Make Ahead: Make the dough as instructed and store in the refrigerator for up to 2 days or freeze up to 3 months. When ready to bake, prepare the bourbon dulce de leche and proceed with the rest of the recipe.

Freeze For Later: Allow cookie to cool completely then cut in wedges and wrap tightly in saran wrap. Store in air tight ziplock bag and freeze for up 3 months.


Tips For Making This Recipe

  • To brown the butter, use in the same skillet you plan on baking the cookie in. Don't wipe it out any reaming butter.
  • Make Ahead: Make the dough as instructed and store in the refrigerator for up to 2 days or freeze up to 3 months. When ready to bake, prepare the bourbon dulce de leche and proceed with the rest of the recipe.
  • Freeze For Later: Allow cookie to completely then cut in wedges and wrap tightly in saran wrap. Store in air tight ziplock bag and freeze for up 3 months.
Enjoy,