Sunday Night® Warm Cookie Skillet
Top these giant four-chip cookies with ice cream and Sunday Night Chocolate Sauce and eat them right out of the skillet. We can’t think of a better way to enjoy a Sunday Night (or any night)!
Category
Dessert
Servings
6
Prep Time
20 minutes
Cook Time
15 minutes
Author:
Eileen Gannon
Ingredients
½ cup (1 stick/113 grams) unsalted butter, softened
1 cup (125 grams) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup packed (107 grams) light brown sugar
¼ cup (50 grams) granulated sugar
1 egg, room temperature
¾ teaspoon pure vanilla extract
1 cup (171 grams) of your favorite baking chips (I like an equal mix of semi-sweet chocolate, white chocolate, and butterscotch chips)
½ cup (114 grams) Sunday Night® Chocolate Sauce, any variety, room temperature
- Vanilla or chocolate ice cream
Made with
Directions
Preheat oven to 375°F. Grease three 6-inch cast iron skillets (or one 10-inch cast iron skillet) with extra butter. In a small bowl, sift together flour, baking soda, and salt.
In a mixer bowl beat the ½ cup butter, brown sugar, and granulated sugar with an electric mixer on medium. Add egg and vanilla; beat well. Add dry ingredients and beat on low until thoroughly combined. Stir in chocolate chips and other flavored chips. If using the 6-inch skillets, divide the dough equally into thirds and spread across the bottom of the prepared skillets. If using the 10-inch skillet, spread all of the dough evenly across the bottom of the skillet.
For the 6-inch skillets, bake 15 to 17 minutes (if using a 10-inch skillet, bake 20 to 22 minutes) or until the edges are golden and the cookie is set but the center is still slightly soft. Cool in skillet(s) for 10 minutes.* Top with vanilla ice cream and drizzle with Sunday Night Chocolate Sauce. Eat warm with spoons right out of the skillets or transfer to dessert plates.
Tips From Eileen
The sauce drizzles best when slightly warm. In a microwave-safe dish, heat sauce on high in the microwave about 20 seconds. Or remove the lid from the jar and place the jar in the microwave for 20 to 30 seconds to warm.
To make ahead, cool baked cookies in skillet(s) completely. Before serving, reheat in a 350°F oven about 5 minutes.
Store cookies in a covered container at room temperature for up to 3 days. Or, freeze the cookies, tightly wrapped, for up to 3 months and thaw before serving.
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