Skillet Chocolate Chip Cookie Sundae Food

SKILLET CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
• Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

SKILLET COOKIE SUNDAE

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.

LAYERED BROWNIE SKILLET SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the brownie mix, melted butter, milk and eggs until combined. Set aside.
• Press the cookie dough into the bottom of a 10-inch cast-iron skillet. Lay the sandwich cookies in a single layer on top. Drizzle over the caramel sauce, getting into the spaces between the cookies. Pour over the brownie batter and smooth the top.
• Bake until set, 40 to 45 minutes. Allow to cool for 20 minutes.
• Top the brownie with scoops of the ice cream, then drizzle over the chocolate sauce and garnish with the whipped cream, sprinkles and cherries.

SKILLET CHOCOLATE CHIP COOKIE SUNDAE

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.

SKILLET CHOCOLATE CHIP COOKIE SUNDAE

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.