Description
A delicious skillet cookie combining peanut butter, chocolate, and caramel, topped with vanilla ice cream for a perfect treat.
Ingredients
Scale
- 1 tube (16.5 oz) Pillsbury Peanut Butter Cookie Dough
- 1 large bag (10 oz) Rolo Chocolate Caramel Candies (unwrapped)
- 2 cups Rold Gold Tiny Twists Pretzels (roughly crushed)
- 1 pint Breyers Vanilla Ice Cream
Instructions
- Preheat your oven to 350°F. Generously grease a 10-inch cast iron skillet with butter or non-stick spray.
- Knead the Pillsbury Peanut Butter Cookie Dough until soft and pliable. Mix in the unwrapped Rolo candies and crushed Rold Gold pretzels.
- Press the mixture evenly into the bottom of the prepared skillet, creating an even layer.
- Bake in the preheated oven for 18-22 minutes until the edges are golden brown and the Rolos have melted.
- Remove from the oven and top with generous scoops of Breyers Vanilla Ice Cream.
Notes
Make ahead by preparing the cookie dough and toppings in advance. Consider adding nuts or caramel for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg