These shelf-stable filled cookies transform into warm cakes in minutes, splitting open to release hot fudge at the center. With a scoop of vanilla ice cream on top, they're a weeknight dessert that tastes like you planned ahead. No baking required.

Serves 2. 8 minutes, 3 at the stove.

About 1050 calories a serving, 14 g protein, 150 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a large skillet over medium-high heat until it foams and smells nutty, about 1 minute.
2. Place 4 cookies flat-side down in the pan and cook without moving for 3 minutes until the bottoms are golden brown.3 min
3. Flip each cookie carefully and cook the second side for 2 minutes until light brown; the centers will still be soft.2 min
4. Divide the warm cakes between two plates and top each with a small scoop of vanilla ice cream; it will melt into the warm fudge.

Note The cookies can also be baked in a 350°F [175°C] oven for 10 minutes. Store leftovers in an airtight container at room temperature for two days and reheat briefly in the skillet. Serve with strong black coffee or cold milk.