Belfonte Dairy | From the Heart of Kansas City

Caramel Cone Sundae Cookie Skillet

Overhead view of a caramel cookie skillet topped with three scoops of vanilla ice cream, chocolate and caramel sauce, chocolate chips, and pretzel pieces in a cast iron skillet.

Ingredients

  • 4 tablespoons unsalted butter, softened
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 large egg, room temperature
  • 1 cup all-purpose flour
  • ½ teaspoon cornstarch
  • ½ teaspoon baking soda
  • ½ cup chopped pretzels, plus more for topping
  • ⅓ cup mini chocolate chips, plus more for topping
  • Belfonte Caramel Cone Sundae Ice Cream, for topping

Directions

  1. In a large mixing bowl, use a hand mixer to beat the butter, granulated sugar, and light brown sugar together on medium speed until creamy, about two minutes. Alternatively, use the paddle attachment in the bowl of a stand mixer.
  2. Add vanilla and salt, and mix on medium speed until combined, then add the egg and mix on medium speed until combined.
  3. In a separate large bowl, combine the flour, cornstarch, and baking soda. Stir to mix the ingredients together, then carefully add the flour mixture to the bowl of wet ingredients, stirring until just combined.
  4. Gently stir in the chopped pretzels and mini chocolate chips. Cover the bowl with plastic wrap and refrigerate for at least one hour, up to overnight.
  5. When you’re ready to bake the skillet cookie, preheat the oven to 350ºF. Spray a 5-inch cast iron skillet with baking spray, or grease with softened butter.
  6. Transfer the dough to the skillet, gently pressing it into an even layer. Top with additional chopped pretzels and chocolate chips, if desired, then bake at 350ºF for 15-18 minutes, or until the top is golden brown.
  7. Cover the skillet loosely with foil and bake for another 5-7 minutes to allow the center to finish baking without over-browning the edges.
  8. Let the skillet cookie rest for 1-2 minutes, then top with scoops of Belfonte Caramel Cone Sundae Ice Cream and serve immediately.

Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store ice cream and cookie separately, then warm the cookie in a 300ºF oven for 8-10 minutes and top with ice cream before serving.

Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time: 20 minutes
Total Time: 1 hour 35 minutes

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