Easy Skillet Cookie Sundae

I'm not big on gluten free mixes (brownies, cake etc...), but there are a few you'll always find in my cupboard for those times I want the taste of homemade but don't have a lot of  time to bake.  One of these such mixes is Pamela's Baking and Pancake mix.  There's a recipe for chocolate chip cookies on the package that is delicious and so easy that I can make an amazing skillet cookie sundae in less than 30 minutes.   Here's the recipe from off of the package:

Pamela's Chocolate Chip Cookies

1/2 cup butter 

1/4 cup white sugar 

1/4 cup brown sugar 

1 egg 

1 teaspoon vanilla 

1-1/2 cups Pamela's Baking & Pancake Mix 

1 cups semi sweet chocolate chips 

1/2 cup chopped nuts (optional)

Yield: approximately 20 cookies

Cream butter and sugar, add egg and vanilla and beat together. Add Pamela's Baking & Pancake Mix and chocolate chips (and nuts) mix thoroughly. Place tablespoon sized scoops of dough on a lightly greased cookie sheet. Flatten. Bake in preheated 350° oven for approximately 15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet.

To make a Skillet Cookie Sundae:

Preheat oven to 350 degrees.  Make cookie recipe as directed but instead of using a cookie sheet press 1/3 of the dough into a 6 inch cast iron skillet and bake for 15-18 minutes.  (Adjust baking time and amount of dough if your skillet is larger.)   Remove from oven and cool for 3-4 minutes.  At this time remove the ice cream from the freezer.  Any flavor will do, but my favorites are plain old vanilla and chocolate marshmallow.  Scoop ice cream on top of the cookie and drizzle with chocolate sauce or your favorite topping.  Enjoy!  

Place the unused dough in an air tight container and refrigerate for up to 5 days or bake into cookies along side your skillet.