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