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A decadent White Chocolate Sugar Cookie Skillet that is simple to make, topped with vanilla custard and drizzled with a gooey homemade strawberry sauce!
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Quick…what is my favorite dessert?
If you guessed ice cream, then you win!
You win this Vanilla Custard White Chocolate Sugar Cookie Skillet! But you win them as well if you didn’t guess ice cream.
Shame on you if you didn’t. After all our time together, you should know that ice cream is my kryptonite. While during the weekdays, I opt for a healthy milkshake, special occasions and weekends call for an fancy dessert.
Enter creamy, velvety custard! The buttery, simple and sweet vanilla always wins over my heart. And thanks to EDY’s® new Frozen Custards, I can enjoy it from the comfort of my own couch while bundled up in my PJ’s with my husband and watching our favorite movie. Hello Saturday tradition!
When EDY’s® announced they created a whole new line of Frozen Custard ice creams, I couldn’t run faster to the store to get my hands on one or all five flavors! Besides the obvious selection of Old Fashion Vanilla, my heart immediately started to pitter patter at the site of Peanut Butter Pie. You say what?! A rich and creamy blend of sweet cream frozen custard with loads of chocolate cookie pieces and a peanut butter swirls in every bite. Heaven.
With Easter coming up, I always love white chocolate sugar cookies on the dessert table. Just to top off the basket full of Reese’s eggs and jelly beans, you know. But no ordinary sugar cookie would do. A skillet cookie is always a good idea and wow’s everyone once it hits the table. Whether you make this while you are enjoying your dinner or you make ahead of time, it is a no brainer dessert! While I use my Nana’s sugar cookie recipe, you could use any sugar cookie recipe that yields about 24 cookies. Using a 12 inch skillet yields a puffy, white chocolate loaded cookie. Then a few scoops of EDY’s® Frozen Custard is atop before the whole thing in drizzled in a homemade, two ingredient strawberry sauce! Frozen berries are simmered with Truvia for a skinnier version of the store bought sauce. While healthier and more nutritious, it is loaded with more flavor.
I ensure you will be pouring the sauce on everything from now on. Pancakes, waffles, greek yogurt.
Whatever your little heart desires!
I picked up all the EDY’s® Frozen Custard essentials at Walmart. And want to test taste before you take some home with you? Make sure to check out the in store demos across the country happening March 26-29. Find your store here.
Make sure to check out EDY’s® on Facebook and Pinterest for more delicious recipes!
A decadent White Chocolate Sugar Cookie Skillet that is simple to make, topped with vanilla custard and drizzled with a gooey homemade strawberry sauce!
10 minPrep Time
24 minCook Time
34 minTotal Time
Yields 8
Save RecipeIngredients
- Cookie:
- 1/2 Batch Sugar Cookie Dough (freeze the rest or make 2 skillets! & gluten free sugar cookie dough if needed)
- 1 1/2 cups white chocolate cookies
- Strawberry Sauce:
- 1 cup frozen strawberries
- 1/4 cup Truvia
- Toppings:
- 2 or 3 scoops Edy's Frozen Custard Old Fashion Vanilla
Instructions
- Preheat the oven to 350 degrees F.
- Fold the chocolate chips into the sugar cookie dough.
- In a 10 inch cast iron skillet, press the cookie dough and spread out evenly.
- Place the skillet in the oven and bake for 20 - 24 minutes, or until the edges are lightly golden brown and the middle is still a bit soft. The cookie will continue to cook as the skillet is still hot.
- Remove from the oven and let cool for 5 minutes.
- Meanwhile, in a small sauce pan, add the frozen berries and the Truvia. Gently bring to a boil then reduce the heat to a simmer. Let simmer for 10 - 15 minutes, or until the berries start to break down and the liquid becomes syrupy. You can use the sauce as is, or you can add to a blender and puree for a smooth sauce.
- Let the sauce cool for 10 minutes in the fridge or until ready to use.
- When ready to serve, top the cookie with a few scoops of vanilla custard and drizzle with the strawberry sauce and dig in. Or you can cut the cookie into pieces, then serve individually with ice cream and strawberry sauce.
Notes
*If you do not have a 10 inch skillet, use a 9x9 baking dish. You will have to add a couple more minutes onto the baking time.
Craving more light and fresh desserts?
No Bake Cake Batter Cheesecake with Sugar Cookie Crust
{5 Ingredient} Strawberries and Cream Tarts
{Spiked} Cherry Lemonade Slushies
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!
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