Skillet Cookie with Caramel Ice Cream
Ingredients
- 1½ cups chopped pecans
- 1 cup butter, softened
- 1½ cups packed brown sugar
- ½ cup granulated sugar
- 1 Tbsp vanilla extract
- 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 (or use chocolate chips)
- 1 (8-oz) pkg toffee bits
- Toppings: caramel ice cream, caramel sauce (optional)
Instructions
- Preheat oven to 350°F. Spread nuts on a rimmed baking sheet. Bake 7 to 8 minutes or until toasted and fragrant.
- Beat butter, sugars, and vanilla at medium-high speed with an electric 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 nuts.
- Spoon dough into a greased 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. Cool 10 minutes. If desired, top with ice cream and caramel sauce.
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