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SKILLET COOKIE SUNDAES Recipe

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This recipe for SKILLET COOKIE SUNDAES is from Pam Adams' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Preheat oven to 375°

Spray 8-3 ½" cast iron skillets with non-stick spray: set aside.

1 cup + 2 Tbls. Flour
1/2 tsp. Baking Soda
1/4 tsp. Salt

Stir together the above 3 ingredients in a medium sized bowl. Set aside.

1/4 cup + 2 Tbls. Butter softened
2 Tbls. Vegetable shortening, (Crisco)
1/4 cup + 2 Tbls. Sugar
1/4 cup + 2 Tbls. Brown Sugar (packed)
1 large Egg
1 1/2 tsps. Vanilla extract
1 cup Semi-sweet chocolate chips

Beat butter and shortening in a large bowl with the electric mixer on medium for 30 seconds. Add Sugar and brown sugar. Beat on medium for 2 minutes, scraping sides of bowl occasionally.

Beat in egg and vanilla until combined. Beat in as much flour mixture as you can with mixer. Stir in the remaining flour; add chocolate chips.

Transfer 3 rounded tablespoons of batter to each prepared skillet.

Place skillets in large baking pan. Bake for 7-10 minutes or until cookies are golden brown and just set in the centers. Serve warm cookies topped with ice cream, Carmel sauce and sea salt.

To bake one giant cookie in a 10" case iron skillet, preheat the oven to 350°. Spray skillet with nonstick cooking spray. Spread dough into the skillet.

Bake for 18 to 20 minutes, or until golden brown and just set in the center.

Cut into wedges and serve with ice cream, Carmel sauce, and sea salt.
Number Of Servings:
Number Of Servings:
8

 

 

 

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