Press a log of salted caramel cookie dough into a hot skillet and finish it under the broiler for a warm, gooey dessert that tastes like a baked cookie but takes fifteen minutes. It's not dinner, but it's what tonight's shelf makes.

Serves 2. 20 minutes, 3 at the stove.

About 280 calories a serving, 3 g protein, 34 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the broiler to high. Melt 1 tablespoon butter in an 8-inch or 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat until it foams.
2. Break apart the log of thawed cookie dough into chunks and press them into the hot skillet to form an even layer, working quickly. Sprinkle with a pinch of salt and set the skillet over medium heat.
3. Cook without stirring until the edges look set and the center still gives slightly when you press it, about four minutes.4 min
4. Slide the skillet under the broiler and broil until the center is puffed and lightly golden, three to four minutes. Watch closely to avoid burning.4 min

Note Serve warm in the skillet with a spoon or scoop of vanilla ice cream if you have it. Leftovers keep covered at room temperature for two days; warm briefly before eating. This is dessert, not dinner; pair it with a proper meal earlier or add a green salad and call it an evening.