Warm, gooey, and loaded with sweet white chocolate and buttery macadamia nuts, this skillet cookie is topped with ice cream for the ultimate easy dessert.
Preheat oven to 350°F. Spray 1-6 5-inch cast iron skillets (depending on how many cookies you want to bake) with nonstick spray and place on a baking sheet.
Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl and stir until combined or use a hand mixer.
Add the egg and vanilla to the butter mixture mix again until combined.
Add the flour, baking soda, and kosher salt in a separate mixing bowl and whisk together.
Add the dry ingredients to the wet ingredients and stir until just incorporated.
Add the white chocolate and nuts and stir until distributed throughout the dough.
Divide the dough into six portions, or for Individual serving it’s about a heaping ¼ cup each. I find for a 5 inch skillet the heaping ¼ cup is the best with the time stated for baking. You may have extra dough. Refrigerate left over dough.
Bake until the edges look wrinkly and the top is a golden brown, about 13-15 minutes. Immediately sprinkle with flaky sea salt. Cool slightly and serve with ice cream and sea salt chocolate caramel topping or hot fudge sauce. Serves 6 5-inch skillets
Notes
I find using a heaping ¼ cup measure is the perfect amount of dough for a 5 inch skillet. With this you may have a little extra dough.