Festive Skillet Cookie
1 package (18 ounces) refrigerated chocolate chip cookie dough
1/2 cup pecan halves, coarsely chopped
1/2 cup maraschino cherries, halved
1/2 cup white chocolate morsels, melted
Vanilla ice cream (optional)
Preheat oven to 350°F. Press cookie dough into bottom of Large (10-in.) Skillet.
Coarsely chop pecans using Food Chopper; sprinkle over dough. Using Utility
Knife, cut cherries in half; arrange over dough.
Bake 25-30 minutes or until edges of cookie are deep golden brown (center will
be soft). Using Oven Mitts, carefully remove skillet from oven to Stackable
Cooling Rack; cool 10 minutes.
Meanwhile, place chocolate morsels in Small Micro-Cooker(R). Microwave,
uncovered, on HIGH 1-1 1/2 minutes or until chocolate is melted and smooth,
stirring after each 20-second interval using Skinny Scraper. Drizzle chocolate
evenly over warm cookie. Cut cookie into wedges using Small Nylon Turner. Serve
warm with scoops of ice cream using Ice Cream Dipper, if desired.
Yield: 16 servings or 24 sample servings
Nutrients per serving: Calories 210, Total Fat 11 g, Saturated Fat 3.5 g,
Cholesterol 10 mg, Carbohydrate 26 g, Protein 2 g, Sodium 70 mg, Fiber less than
Cook's Tip: The Stir-Fry Skillet can be used in place of the Large (10-in.)
Skillet, if desired.
To easily drizzle melted chocolate over cookie, place a small resealable plastic
food storage bag inside Measure-All(R) Cup. Pour melted chocolate into corner of
bag. Twist top of bag; secure with Twixit! Clip. Cut a small tip off corner of
bag to allow chocolate to flow through.
Source: Pampered Chef