Cookie dough transforms into a warm, gooey skillet cake in minutes. This shelf has one ingredient and a job to do, so dinner tonight is dessert for two, baked in a cast iron pan until the edges set and the center stays soft.

Serves 2. 20 minutes, 5 at the stove.

About 370 calories a serving, 5 g protein, 49 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat an 8-inch skillet over medium-high heat and add 1 tablespoon butter. Once the skillet is hot and the butter foams, crumble the entire roll of cookie dough into the pan, pressing it into an even layer.
2. Reduce heat to medium and cook until the edges are golden brown and the center still jiggles when you shake the pan, about 12 to 15 minutes. The bottom will be set and lightly browned.13 min
3. Slide the skillet cookie onto a plate or serve straight from the pan. Top with a scoop of vanilla ice cream while the cookie is still warm and watch it melt into the soft center.

Note Swap the vanilla ice cream for salted caramel if you prefer. Cover and refrigerate leftovers up to two days and reheat gently in a low oven. Serve with strong coffee or a cold glass of milk.