Best Skillet Cookie Sundae Recipes

SKILLET COOKIE SUNDAE

Skillet Cookie Sundae image

Provided by Ree Drummond : Food Network

Categories dessert

Time 55m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

2 sticks butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 eggs
2 cups all-purpose flour
2 heaping teaspoons instant coffee
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk chocolate chips
1 cup semisweet chocolate chips
Ice cream, such as vanilla, strawberry, mint chocolate chip or chocolate, for serving
Hot fudge, for serving
Canned whipped cream, for serving
Maraschino cherries, for serving

Steps:

Preheat the oven to 350 degrees F.
Cream together the butter, brown sugar and granulated sugar in a large bowl. Add the vanilla and eggs, mixing well. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one. Stir in the milk and semisweet chocolate chips.
Spread the mixture into a 10-inch skillet and bake until golden brown, 30 to 40 minutes. Remove the skillet from the oven, top the cookie with several scoops of your favorite ice cream, drizzle on some hot fudge and top with whipped cream and a cherry.

SKILLET CHOCOLATE CHIP COOKIE SUNDAE

Skillet Chocolate Chip Cookie Sundae image

A giant chocolate chip cookie baked in a skillet is topped with ice cream balls, hot fudge, whipped cream, and maraschino cherries.

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time 40m

Yield 12

Number Of Ingredients 14

Ingredients

1 (1.5 quart) container vanilla ice cream
⅔ cup Sugar In The Raw®
½ cup very soft butter
1 tablespoon molasses
1 egg
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup semisweet chocolate chips
½ cup whipping cream
1 tablespoon Sugar In The Raw®
1 ¼ cups hot fudge sauce, heated as directed on jar
½ cup chopped pecans
12 maraschino cherries, well drained

Steps:

Heat oven to 350 degrees F. Lightly grease 10-inch cast iron skillet with shortening. Scoop ice cream into balls and place on cookie sheet with sides. Freeze until serving time. In large bowl, combine 2/3 cup of the Sugar In The Raw, butter, molasses and egg. Beat with electric mixer on medium speed 5 minutes or until very light and creamy. Add flour, baking soda and salt. Beat on low speed until well mixed. By hand, stir in chocolate chips. Spread dough in skillet. Bake 18 to 20 minutes or until deep golden brown. Remove from oven; set skillet on cooling rack. Cool 15 minutes.
In small bowl, beat whipping cream with remaining 1 tablespoon Sugar In The Raw until stiff peaks form. To serve, pile ice cream balls on warm cookie in skillet. Drizzle with some of the hot fudge sauce and sprinkle with nuts. Top with whipped cream and some of the cherries. Scoop cookie, ice cream and toppings into individual dessert bowls. Top with remaining hot fudge sauce and cherries.

Nutrition Facts : Calories 539.3 calories, Carbohydrate 68.7 g, Cholesterol 73.6 mg, Fat 28.4 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 14.9 g, Sodium 299.6 mg, Sugar 47.4 g