Ingredients40 m servings 539
- Heat oven to 350 degrees F. Lightly grease 10-inch cast iron skillet with shortening. Scoop ice cream into balls and place on cookie sheet with sides. Freeze until serving time. In large bowl, combine 2/3 cup of the Sugar In The Raw, butter, molasses and egg. Beat with electric mixer on medium speed 5 minutes or until very light and creamy. Add flour, baking soda and salt. Beat on low speed until well mixed. By hand, stir in chocolate chips. Spread dough in skillet. Bake 18 to 20 minutes or until deep golden brown. Remove from oven; set skillet on cooling rack. Cool 15 minutes.
- In small bowl, beat whipping cream with remaining 1 tablespoon Sugar In The Raw until stiff peaks form. To serve, pile ice cream balls on warm cookie in skillet. Drizzle with some of the hot fudge sauce and sprinkle with nuts. Top with whipped cream and some of the cherries. Scoop cookie, ice cream and toppings into individual dessert bowls. Top with remaining hot fudge sauce and cherries.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 539 calories; 28.4 68.7 5.8 74 300 Full nutrition
ReviewsRead all reviews 3
I was a little bit worried about the sugar in the raw because it is so big but this cookie came out fantastic! I only baked it until it was 2/3 cooked and then added ice cream on top. I've neve...
This was my first recipe ever and it was amazing! My family loved it as well! If you love chocolate then this is the recipe for you, there are so many chocolate chips and hot fudge.