A warm skillet cake built from cookie dough and baked until the edges are set but the centre stays fudgy. This shelf gives you a shortcut to dessert that tastes like you bothered. Serve with ice cream or a cold glass of milk.

Serves 2. 25 minutes, 8 at the stove.

About 560 calories a serving, 6 g protein, 68 g carbohydrate, 30 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]. Melt 2 tablespoons butter in a 10-inch cast-iron skillet or ovenproof nonstick pan over medium heat.
2. Spread the entire package of cookie dough evenly across the butter, breaking it into chunks and pressing gently with the back of a spoon until it covers the pan in a thin layer. Stop when the surface is mostly smooth and the dough reaches the edges.
3. Transfer the skillet to the oven and bake for 16 to 18 minutes, until the edges are set and pale gold but the centre still jiggles slightly when you shake the pan. The top may look underbaked and that is correct.17 min
4. Pull the skillet from the oven and let it rest on the counter for 2 minutes so the centre firms enough to scoop.2 min

Note Swap the cookie dough for any flavour you keep. The warm cake keeps covered at room temperature for one day but is best served warm or reheated gently in a 300°F oven. Scoop into bowls and pour cold milk over it, or top with ice cream.