Description
A luscious skillet cookie featuring a delightful blend of coconut, chocolate, and sugar cookie dough, perfect for gatherings or cozy nights at home.
Ingredients
Scale
- 1 tube (16.5 oz) Pillsbury Sugar Cookie Dough
- 1.5 cups Baker’s Angel Flake Sweetened Coconut
- 1 bag (10 oz) Mounds Candy Bars (Minis, unwrapped and halved)
- 1/4 cup Blue Diamond Sliced Almonds
- 1/4 cup Hershey’s Chocolate Syrup
Instructions
- Preheat your oven to 350°F and grease your 10-inch cast iron skillet.
- Combine the Pillsbury Sugar Cookie Dough with the sweetened coconut in a large mixing bowl.
- Press the mixture into an even layer at the bottom of the skillet, working it into the edges.
- Add the halved Mounds candy bars and sliced almonds on top, pressing them into the dough.
- Bake for 18-22 minutes, until golden brown and the chocolate melts.
- Finish by drizzling the warm cookie with Hershey’s Chocolate Syrup and serve immediately.
Notes
Make ahead by assembling the cookie and toppings a day prior. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg