Skillet Chocolate Chip Cookie Sundae Recipe

Name: Skillet Chocolate Chip Cookie Sundae
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1.5 quart) container vanilla ice cream; 2/3 cup Sugar In The Raw(R); 1/2 cup very soft butter; 1 tablespoon molasses; 1 egg; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup semisweet chocolate chips; 1/2 cup whipping cream; 1 tablespoon Sugar In The Raw(R); 1 1/4 cups hot fudge sauce, heated as directed on jar; 1/2 cup chopped pecans (optional); 12 maraschino cherries, well drained

Servings: persons

1 (1.5 quart) container vanilla ice cream
2/3 cup Sugar In The Raw(R)
1/2 cup very soft butter
1 tablespoon molasses
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1/2 cup whipping cream
1 tablespoon Sugar In The Raw(R)
1 1/4 cups hot fudge sauce, heated as directed on jar
1/2 cup chopped pecans (optional)
12 maraschino cherries, well drained

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.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (1.5 quart) container vanilla ice cream, 2/3 cup Sugar In The Raw(R), 1/2 cup very soft butter, 1 tablespoon molasses, and more.

Yes, Skillet Chocolate Chip Cookie Sundae falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Skillet Chocolate Chip Cookie Sundae

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions