Cookie dough turns into skillet cookies in minutes when you want something warm and indulgent but have no time. This shelf holds the dough already mixed; you just press it into a hot pan and watch it puff and set into one giant cookie for two.

Serves 2. 20 minutes, 8 at the stove.

About 1090 calories a serving, 14 g protein, 153 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a cast iron or nonstick skillet over medium heat and coat it with 1 tablespoon oil. While it heats, break the cookie dough into chunks and scatter them across the pan, then press and spread them into an even layer that fills the bottom. The pan is ready when a test drop of dough sizzles lightly.
2. Cover the skillet and lower the heat to medium-low. Cook until the edges are set and golden brown but the center still gives slightly when you press it with your finger, about 12 to 14 minutes. Peek under the lid after 10 minutes to check for even browning.13 min
3. Slide the skillet from heat and let it cool for 2 minutes so the structure sets. Cut it into two wedges and serve straight from the skillet with a spoon.2 min

Note Swap in a spoonful of cinnamon or use a 9-inch cake pan in a 350°F oven for 18 minutes if you prefer. Leftovers keep wrapped at room temperature for a day or two. Serve warm with vanilla ice cream melting into the chocolate chunks, or drizzle with hot fudge sauce.