Posted in🍽️ Daily Recipes

Skillet Cookie Sundae Recipe

 Skillet Cookie Sundae is the ultimate warm-and-cold dessert combination — a giant, gooey cookie baked in a skillet and served straight from the oven with scoops of melting ice cream on top. The cookie has crisp edges, a soft, chewy center, and rich chocolate chunks in every bite. When the ice cream melts into the warm cookie, it creates a creamy, irresistible blend of flavors and textures that’s perfect for sharing.

1. Cooking Time: 25 minutes

2. Serving: 4–6 servings

3. Ingredients:

  • ½ cup butter, melted

  • ½ cup brown sugar

  • ¼ cup white sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 ¼ cups all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ¾ cup chocolate chips or chunks

  • Vanilla ice cream, for topping

  • Chocolate or caramel sauce (optional for drizzling)

4. Instructions:

  1. Preheat the oven: Set your oven to 350°F (175°C). Lightly grease an 8-inch oven-safe skillet with butter or oil.

  2. Make the dough: In a bowl, whisk together melted butter, brown sugar, and white sugar until smooth. Add the egg and vanilla, mixing until combined.

  3. Add dry ingredients: Stir in flour, baking soda, and salt. Mix just until a soft dough forms.

  4. Add chocolate chips: Fold in the chocolate chips, saving a few for the top.

  5. Bake: Spread the dough evenly in the skillet. Sprinkle the remaining chocolate chips over the top. Bake for 18–20 minutes, or until the edges are golden and the center is still slightly soft.

  6. Serve: Let it cool for 5 minutes, then top with scoops of vanilla ice cream and drizzle with chocolate or caramel sauce. Serve right from the skillet with spoons.

5. Nutrition (per serving):

  • Calories: 410

  • Carbohydrates: 46g

  • Protein: 5g

  • Fat: 22g

  • Fiber: 1g

  • Sugar: 30g

6. Tips:

  • Don’t overbake — the soft center is what makes it taste like a warm cookie dough sundae.

  • Add nuts, peanut butter chips, or a sprinkle of sea salt for extra flavor.

  • Use dairy-free butter and ice cream for a vegan version.

  • For a smaller batch, halve the recipe and use a mini skillet.

  • Serve immediately for the best texture — warm cookie with melting ice cream is the goal.

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