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–+ servings
Warm skillet sugar cookie topped with vanilla bean ice cream and chocolate drizzle served in a cast iron skillet.
Reynaldo’s Cocina 📍

Skillet Sugar Cookie Sundae

A warm homemade sugar cookie baked in a cast iron skillet and topped with vanilla bean ice cream and chocolate drizzle.
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Cook Time 18 minutes
Total Time 18 minutes
Servings: 4 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 scoops vanilla bean ice cream
  • 2 tablespoons chocolate syrup

Equipment

  • 5-inch cast iron skillet
  • Mixing bowl
  • - Hand mixer
  • Rubber spatula

Method

  1. Preheat oven to 350°F.
  2. Cream butter and sugar until light and fluffy.
  3. Mix in egg and vanilla extract.
  4. Add flour, baking soda, and salt. Mix until a dough forms.
  5. Press dough evenly into a greased 5-inch cast iron skillet.
  6. Bake for 18-22 minutes or until lightly golden around the edges.
  7. Allow cookie to cool for 5 minutes.
  8. Top with vanilla bean ice cream.
  9. Drizzle with chocolate syrup.
  10. Serve warm and enjoy.

Notes

• For extra buttery cookies, do not overbake.
• Serve immediately after adding ice cream for the best hot-and-cold contrast.
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