We’ve teamed up with our friends at Sorbabes & Endangered Species to bring you this festive and delicious holiday dessert inspiration: a Salted Caramel Chocolate Chunk Cookie Skillet with Peanut Butta Sorbet topping!

There’s nothing like the warm decadence of a freshly baked cookie paired with salted caramel chocolate & peanut butter! Just grab a spoon and dig right in.

Salted Caramel Chocolate Chunk Cookie Skillet with Peanut Butta Sorbet

• Author: Sweet Loren’s
• Prep Time: 10 Minutes
• Cook Time: 25 Minutes
• Total Time: 35 Minutes
• Yield: 3–4 Servings 1x
• Category: Dessert
• Diet: Gluten Free

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Ingredients

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• 1 package Sweet Loren’s Chocolate Chunk Cookie Dough
• 1/2 bar Endangered Species Caramel Sea Salt & Dark Chocolate
• 1/2 container Sorbabes Peanut Butta Lava sorbet

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Instructions

1. Preheat oven to 325°F. Allow cookie dough to come to room temperature on the counter, about 15 – 20 minutes.
2. Place 8-10 Chocolate Chunk Cookie Dough portions into a greased 6-inch skillet.
3. Use your hands to flatten out the dough until it covers the base of the skillet.
4. Break up chocolate bar into small chunks and arrange on top of the cookie dough skillet.
5. Bake until golden brown, about 20-25 minutes.
6. Remove the pan from the oven and allow to cool for 15 minutes before enjoying with a few scoops of sorbet.

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Notes

Store in a container in the refrigerator without the ice cream for 3-4 days.

Keywords: Chocolate Chunk Cookies, Gluten Free, Sweet Loren’s

Used in this recipe

Chocolate Chunk

Pre-Cut Cookie Dough

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