Cookie dough baked in a hot skillet becomes a molten, chewy slab with crispy edges, half-baked in the centre to stay gooey. This shelf makes an effortless weeknight dessert when you need something warm and sweet fast.

Serves 2. 15 minutes, 5 at the stove.

About 1170 calories a serving, 15 g protein, 167 g carbohydrate, 50 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat an 8-inch cast iron skillet or small heavy-bottomed pan over medium-high heat for 2 minutes until hot. Add 1 tablespoon butter and swirl to coat evenly.2 min
2. Tear or crumble the entire package of cookie dough into pieces roughly 1 inch across and scatter them across the hot buttered pan, pressing gently so they touch. Do not stir.
3. Cook for 8 minutes without moving the pan, listening for a gentle sizzle and watching the edges turn deep golden. The top will still look raw and the centre soft.8 min
4. Remove from heat and let sit in the pan for 2 minutes so the bottom sets without the top overbaking.2 min

Note You can add a scoop of vanilla ice cream on top right off the heat and let it melt into the warm dough. This does not keep; eat it warm. Serve with cold milk or coffee.