Slice refrigerated cookie dough into wedges and bake them in a skillet to make a tender, gooey cookie cake with soft edges. The chocolate and orange morsels stay vivid when baked quickly this way, and you have dinner-dessert on the table in under twenty minutes.

Serves 2. 20 minutes, 5 at the stove.

About 120 calories a serving, 1 g protein, 17 g carbohydrate, 6 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set the oven to 375°F (190°C). Slice one roll of cookie dough into 4 equal wedges.
2. Melt 1 tablespoon butter in a 10-inch cast-iron skillet or ovenproof nonstick pan over medium heat. Arrange the wedges in the pan in a single layer, leaving a little space between them, then put the pan in the oven.
3. Bake until the edges are set and golden but the center is still soft, about 12 to 14 minutes; the cookie cake will firm up as it cools.13 min

Note Serve warm from the skillet, plated with any softened chocolate and caramel pooling from the pan drizzled on top. This is dessert and dinner at once. Leftovers keep covered at room temperature for one day, or wrapped and frozen for a month; reheat gently in a low oven or skillet.