Vanilla Custard White Chocolate Sugar Cookie Skillet with Strawberry Sauce

• Produce

  • 1 cup Strawberries, frozen

• Baking & Spices

  • 2 scoops Edy's frozen custard old fashion vanilla
  • 1/2 Batch Sugar cookie dough

• Snacks

  • 1 1/2 cups White chocolate cookies

• Other

  • 1/4 cup Truvia

Found on withsaltandwit.com

Description

Ingredients

• 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 Edys Frozen Custard Old Fashion Vanilla

Directions

• 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.