When a shelf holds only cookie dough, dinner becomes dessert: a warm, gooey skillet cookie baked from the break and bake, split between two plates. It takes minutes and one pan.

Serves 2. 20 minutes, 3 at the stove.

About 200 calories a serving, 1 g protein, 39 g carbohydrate, 6 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Set an 8-inch cast iron or nonstick skillet over medium heat and add 1 tablespoon of butter, swirling to coat the bottom and sides as it foams.
2. Break the cookie dough into chunks as the label directs and spread them across the hot skillet, filling the space but leaving a half-inch margin. Set the skillet in the oven for 15 minutes until the edges are set and brown but the center still yields to a gentle press.15 min
3. Pull the skillet from the oven and let the cookie rest in the pan for 2 minutes. Slide it onto a cutting board or serving plate, cut it in half, and serve each half warm with a fork.2 min

Note The cookie keeps, covered and cool, for two days; rewarm it gently in a low oven. Serve with vanilla ice cream or Greek yogurt to round out a light dinner, or add store-bought whipped cream and a drizzle of honey.