Skillet Cookie Sundae with Chocolate Drizzle

Crisp edges, gooey middle, and topped with ice cream and chocolate sauce—this skillet cookie sundae is pure indulgence.

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar
• ½ cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 ½ cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ cups chocolate chips
• Vanilla ice cream & chocolate sauce

Instructions

1. Preheat oven to 350°F. Grease skillet.
2. Mix butter, sugars, eggs, and vanilla.
3. Add flour, baking soda, salt.
4. Fold in chocolate chips.
5. Spread in skillet, bake 25 minutes.
6. Top with ice cream and drizzle chocolate.

Notes

• Best served hot from the skillet.
• Customize with caramel drizzle.

FAQs

1. Do I need a cast iron skillet? Yes, it gives best texture.
2. Can I use brownie mix? Yes, for variation.
3. How do I reheat leftovers? Microwave briefly.
4. Do I need to grease skillet? Yes, to prevent sticking.
5. Can I add nuts? Yes, pecans or walnuts.
6. Can I use store-bought dough? Yes, time-saver.
7. What ice cream works best? Vanilla, caramel, or cookie dough.
8. Can I bake it smaller? Yes, in ramekins.
9. Is it crunchy or gooey? Crisp edges, gooey center.
10. Is it kid-friendly? Yes, they love decorating.

Conclusion

The Skillet Cookie Sundae is a show-stopping dessert that brings everyone together at the table.

Skillet Cookie Sundae with Chocolate Drizzle

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The Skillet Cookie Sundae with Chocolate Drizzle is a warm, gooey cookie baked in a skillet and topped with creamy vanilla ice cream and a rich chocolate drizzle—perfect for sharing or indulging solo.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 1 8-inch skillet (serves 4–6) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (125g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (130g) chocolate chips
• Vanilla ice cream, for topping
• Chocolate sauce, for drizzling

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Press the cookie dough evenly into an 8-inch oven-safe skillet.
8. Bake for 18–22 minutes, or until the edges are golden and the center is set but still soft.
9. Remove from the oven and let cool for a few minutes.
10. Top with scoops of vanilla ice cream and drizzle with chocolate sauce.
11. Serve warm, straight from the skillet.

Notes

• Use a cast iron or oven-safe skillet for even baking.
• Don’t overbake—leave the center slightly underdone for a gooey texture.
• Customize with nuts, peanut butter chips, or other mix-ins.
• Best enjoyed fresh out of the oven.

Nutrition

• Serving Size: 1/6 skillet
• Calories: 390
• Sugar: 28g
• Sodium: 120mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg