Cookie Skillet With Ice Cream

So you’re craving something warm, gooey, and utterly delicious, but the thought of baking a whole batch of cookies just to devour them solo feels like too much commitment? Been there, friend. Enter the majestic, life-changing Cookie Skillet with Ice Cream!

Why This Recipe is Awesome

Seriously, this isn’t just a dessert; it’s a mood. Why bother with individual cookies when you can have one giant, warm, scoopable masterpiece? It’s basically a hug in a skillet. Plus, it’s ridiculously easy. I mean, if I, the queen of ‘accidentally burning toast,’ can pull this off, you’re golden.

No fancy techniques, no endless dishes, just pure, unadulterated bliss. Perfect for a solo treat, a last-minute date night impresser, or when you just need to feel something spectacular.

Ingredients You’ll Need

• Unsalted Butter: 1/4 cup (56g), melted. Yeah, we’re going for butter, not regrets.
• Granulated Sugar: 1/4 cup (50g). For that perfect sweet kiss.
• Light Brown Sugar: 1/2 cup (100g), packed. The secret to that chewy, caramelly goodness. Don’t skip it!
• Vanilla Extract: 1 teaspoon. The soul of any good cookie. Don’t cheap out on the good stuff!
• Large Egg Yolk: 1. Just the yolk, baby! It makes it extra chewy and rich. (What do you do with the white? Make an omelet tomorrow, or throw it at your neighbor, your call.)
• All-Purpose Flour: 3/4 cup (90g). The backbone of our cookie.
• Baking Soda: 1/4 teaspoon. Our little lift agent.
• Salt: 1/4 teaspoon. Balances all that sweetness. Crucial!
• Chocolate Chips: 1/2 cup (about 90g). Your choice! Milk, semi-sweet, dark—live a little! I prefer semi-sweet for balance.
• Ice Cream: A generous scoop (or three) of your favorite vanilla bean or caramel swirl. Non-negotiable.
• Optional Toppings: Caramel sauce, chocolate syrup, sprinkles, whipped cream. Because why not?

Step-by-Step Instructions

1. Preheat Your Oven & Skillet: Get your oven to 350°F (175°C). Pop your small cast-iron skillet (6-8 inch is ideal) in there while it preheats. This helps get that bottom crust perfectly crispy.
2. Melt Butter & Mix Sugars: In a medium bowl, melt your butter. Stir in both granulated and brown sugars until well combined and smooth. It should look like a glorious, gooey mess.
3. Add Vanilla & Egg Yolk: Whisk in the vanilla extract and that single egg yolk. Mix ’em ’til they’re just incorporated. Don’t overmix, we’re not making a soufflé here.
4. Dry Ingredients Unite: In a separate bowl (or just dump them in if you’re a rebel), whisk together the flour, baking soda, and salt.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, mixing until *just* combined. Stop mixing as soon as you see no more dry flour. Overmixing makes tough cookies, and nobody wants that.
6. Fold in Chocolate Chips: Gently fold in your chocolate chips. Again, don’t go crazy.
7. Press into Skillet: Carefully remove your hot skillet from the oven (use oven mitts, unless you like pain). Lightly grease it if you’re feeling paranoid. Press the cookie dough evenly into the bottom of the skillet. Don’t worry if it doesn’t reach the edges perfectly; it’ll spread.
8. Bake It Up!: Pop that skillet back into the oven. Bake for 15-20 minutes. You’re looking for golden-brown edges and a slightly gooey center. It’s okay if it looks a little underdone in the middle—it’ll continue to cook outside the oven.
9. Serve Immediately (duh): Take it out, let it cool for about 5 minutes (if you can wait that long). Then, top with generous scoops of ice cream and any other glorious toppings you desire. Grab a spoon (or two, no judgment here) and dive in!

Common Mistakes to Avoid

• Forgetting to preheat the skillet: Rookie mistake! That preheated skillet is what gives you that perfectly crispy, golden-brown bottom crust. Don’t skip it!
• Overmixing the dough: Your arms might feel strong, but your cookie will be tough. Mix until *just* combined, friend. Trust me on this.
• Baking too long: We want gooey, not brick-hard. The edges should be golden, the center still a little soft. It cooks more as it cools.
• Trying to eat it with a fork: Please. This is a spoon situation. Or straight-up face dive. Your call.
• Sharing: Just kidding… mostly.

Alternatives & Substitutions

• Chocolate Chip Varieties: Mix it up! Try white chocolate chips, dark chocolate chunks, or even a mix of milk and semi-sweet. Or add some chopped nuts if you’re feeling fancy.
• Butter vs. Margarine: Can you use margarine? Technically, yes, but why hurt your soul like that? Butter is king for flavor and texture here. IMO.
• Egg: If you’re out of yolks, you *can* use a whole egg, but the yolk really ups the richness and chewiness. If using a whole egg, maybe reduce the flour by a tablespoon to compensate for extra liquid.
• Skillet Size: No 6-8 inch skillet? A small oven-safe ramekin or pie dish works too! Adjust baking time accordingly—smaller dishes might cook faster.
• Ice Cream Flavor: Vanilla is classic, but dare to be bold! Salted caramel, coffee, mint chip, or even strawberry could be amazing.

FAQ (Frequently Asked Questions)

• Can I make the dough ahead of time? Absolutely! Wrap it tightly in plastic wrap and keep it in the fridge for up to 3 days. Let it come to room temp for a bit before pressing into the skillet.
• What if I don’t have a cast iron skillet? No problem! Any oven-safe dish will do. A small ceramic baking dish or even an aluminum pie plate will work. The bottom might not get *quite* as crispy, but it’ll still be delicious.
• My cookie seems undercooked in the middle, help! Did you take it out too soon? Or maybe your oven runs a bit cool? Pop it back in for another 2-3 minutes. But remember, a slightly gooey center is the goal!
• Can I add other mix-ins besides chocolate chips? Heck yes! Chopped nuts, sprinkles, M&Ms, toffee bits, pretzels… unleash your inner dessert monster! Just don’t overdo it, we still want a cookie, not a candy bar.
• Is this really meant for one person? Let’s be honest, it’s *ideal* for one person. But if you’re feeling generous (or guilty), it *can* serve two. Maybe three if you cut tiny slices. But where’s the fun in that?
• Why only an egg yolk? Great question, Sherlock! The yolk adds richness, fat, and chewiness without adding extra liquid from the egg white, which can make cookies cakey.
• My skillet isn’t hot enough, what now? Did you forget to preheat it with the oven? No worries! Just put your dough into the *cold* skillet, and know that the bottom won’t be as crispy. Still delicious, just a bit different.

Final Thoughts

See? That wasn’t so scary, was it? You just whipped up a dessert that screams ‘I’m sophisticated but also really just want to eat cookie dough with a spoon.’ This cookie skillet is your new go-to for instant gratification, unexpected guests, or just because it’s Tuesday and you deserve it. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it, my friend!