Skillet Cookie with Caramel Ice Cream
Ingredients
- 1 cup butter, softened
- 1½ cups firmly packed brown sugar
- ½ cup granulated sugar
- 1 Tbsp vanilla
- 2 large eggs
- 2 egg yolks
- 3¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 (11.5-oz) pkg semisweet chocolate chunks
- 1 (8-oz) pkg toffee bits
- 1½ cups toasted chopped pecans
- Toppings: caramel ice cream, caramel sauce
Instructions
- Preheat oven to 350°F. Beat butter, sugars, and vanilla at medium-high speed with a mixer until fluffy.
- Gradually beat in eggs and egg yolks, one at a time, beating until blended after each addition.
- Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate chunks, toffee bits and pecans.
- Spoon mixture into a 12-inch cast-iron skillet or a greased 13-x 9-inch baking dish.
- Bake 35 to 40 minutes or until edges are set and top is browned but center is still gooey. Let cool 10 minutes.
- Top with ice cream and caramel sauce, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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