Skillet Cookie Sundaes
Jump to recipeYour plans tonight should involve this warm and melty cookie topped with your favorite fixins'. Customize the skillet cookie with candied pecans, miso caramel, or maple-roasted strawberries — or all of the above.
Ingredients
Graham Cracker Layer
- 6 Tbsp. unsalted butter, melted and cooled
- 1/4 cup granulated sugar
- 1 1/2 cups graham cracker crumbs (from 12 sheets)
- 3/4 cup semisweet chocolate chips
Cookie Dough Layer
- 1 cup loosely packed dark brown sugar
- 3/4 cup ( 1 1/2 sticks) unsalted butter, melted and cooled
- 1 Tbsp. pure vanilla extract
- 1 large egg plus 1 egg yolk
- 1 1/2 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. Kosher salt
- 1/2 cup sweetened shredded coconut
- 1/3 cup semisweet chocolate chips
- Ice cream, for serving
Sweet and Spicy Candied Pecans
- 2 cups pecans
- 1 cup sugar
- 1/3 cup water
- 1/4 tsp. ground cinnamon
- Pinch chili powder
- Pinch cayenne
- Kosher salt
Miso Caramel
- 3/4 cup heavy cream
- 6 Tbsp. unsalted butter, cut up
- 3 Tbsp. white miso paste
- 3/4 cup dark brown sugar
Maple-Roasted Strawberries
- 2 Tbsp. maple syrup
- 1 Tbsp. olive oil
- 2 tsp. balsamic vinegar
- Kosher salt
- 1 lb. strawberries, hulled and halved (quartered if large)
Directions
- Step 1Heat oven to 350°F.
- Step 2Make Graham Cracker Layer: In medium bowl, combine melted butter and granulated sugar. Stir in graham cracker crumbs until moistened. Press mixture into bottom of 10-inch cast-iron skillet or 8 5-inch mini skillets. Sprinkle chocolate chips evenly over graham cracker crust.
- Step 3 Make Cookie Dough Layer: In large bowl, whisk together brown sugar and melted butter. Add vanilla, egg and egg yolk and whisk until combined. Add flour, baking powder and salt and mix until fully combined. Stir in coconut and chocolate chips.
- Step 4Spread cookie dough evenly over graham cracker crust. Bake just until slightly gooey in the middle but golden brown around the edges, 25 to 30 minutes.
- Step 5Remove from oven and let cool slightly. Serve with assorted ice creams and toppings.
- Step 6Topping Idea: Sweet and Spicy Candied Pecans: Line large baking sheet with parchment paper. In large heavy skillet on medium, cook pecans, sugar and water, stirring frequently, until bubbling, 2 to 3 minutes. Continue cooking and stirring until liquid evaporates and sugar crystallizes (nuts will look sandy), 5 to 7 minutes.
- Step 7 Reduce heat to medium-low and cook, stirring constantly, until sugar becomes golden and syrupy, 8 to 10 minutes. Remove skillet from heat and immediately stir in cinnamon, chili powder, cayenne and 1/4 teaspoon salt. Quickly spread nuts on prepared pan. Cool completely before breaking into clumps.
- Step 8Topping Idea: Miso Caramel: In small saucepan on medium-low, combine cream and butter, stirring, until melted. Whisk in miso and sugar; cook, whisking, until slightly thickened and mixture coats the back of a spoon, 6 to 8 minutes. Use right away or refrigerate and rewarm before serving. Makes 2/3 cup.
- Step 9Topping Idea: Maple-Roasted Strawberries: Heat oven to 350°F and line large rimmed baking sheet with parchment paper.
- Step 10In large bowl, whisk maple syrup, olive oil, vinegar and 1/4 teaspoon salt. Fold in strawberries. Transfer to prepared baking sheet, arrange in single layer, and roast just until juices are thickened, 40 to 45 minutes.
Nutritional information (per serving):
Cookie only, About 650 calories, 38 g fat (23 g saturated), 6 g protein, 295 mg sodium, 74 g carb, 3 g fiber.
Sweet and Spicy Candied Pecans, About 270 calories, 18 g fat (1.5 g saturated), 29 g protein, 60 mg sodium, 29 g carb, 2 g fiber.
Miso Caramel, About 245 calories, 17 g fat (11 g saturated), 2 g protein, 215 mg sodium, 23 g carb, 1 g fiber.
Maple-Roasted Strawberries, About 46 calories, 2 g fat (.5 g saturated), 60 mg sodium, 8 g carb, 1 g fiber.
What you'll need: 5-inch skillet ($18, amazon.com)
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