Description
A warm, chocolatey skillet cookie combining rich brownie pieces and chewy cookie dough, topped with ice cream and hot fudge.
Ingredients
Scale
- 1 tube (16.5 oz) Pillsbury Chocolate Chip Cookie Dough
- 1 box (6 count) Little Debbie Cosmic Brownies (unwrapped and chopped)
- 1/2 cup Smucker’s Hot Fudge Topping (warmed)
- 1/4 cup Wilton Rainbow Candy Coated Chips
- 1 pint Breyers Vanilla Ice Cream
Instructions
- Preheat your oven to 350°F. Heavily grease a 10-inch cast iron skillet.
- In a large bowl, forcefully knead the raw Pillsbury Chocolate Chip Cookie Dough together with the massive, dense chunks of fudgy Little Debbie Cosmic Brownies.
- Press the heavily textured dough into an even layer in the skillet and push in extra brownie chunks and sprinkle the Wilton Rainbow Chips on top.
- Bake for 18-22 minutes until the edges are dark golden brown.
- Top with giant scoops of Breyers Vanilla Ice Cream and drizzle with Smucker’s Hot Fudge before serving hot.
Notes
Make-ahead tips: Prepare the dough a day in advance and refrigerate. You can also bake in an air fryer at 320°F for 10-15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg