Cookie dough baked into a warm skillet cake with melted edges and a tender middle, then dressed with yogurt and a pinch of salt. The shelf gives you most of the work done here, so you just make the pan and pull it out of the oven.

Serves 2. 25 minutes, 5 at the stove.

About 590 calories a serving, 6 g protein, 136 g carbohydrate, 9 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]. While it heats, melt 1 tablespoon butter in a 10-inch cast-iron or nonstick skillet over medium heat, tilting to coat the bottom.
2. Break 12 oz cookie dough into pieces and scatter them across the skillet, then press them together gently to form a single thick cake. It won't be completely smooth, and that's right.
3. Slide the skillet into the oven and bake until the edges are dark brown and the top is set but yields slightly when you press it, about 18 to 20 minutes. The center should still be tender.19 min
4. Pull the skillet from the oven and let it sit for 2 minutes. Run a spatula around the edge, then slide the cake onto a plate or leave it in the skillet.
5. Divide between two bowls, spoon 1/4 cup yogurt over each portion, and add a pinch of salt to each.

Note Swap vanilla yogurt for plain if you like. The cake keeps in an airtight container for two days and softens at room temperature; warm a slice in a skillet if you want it to taste fresh. Serve with strong coffee or tea, or with a glass of cold milk to cool it down.