Skillet Chocolate Chip Cookie Sundae recipe

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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

Nutrition Info

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
servingSize: -
sodium: 299.6 mg
sugar: 47.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

12 servings

Recipe Note

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

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