VANILLA CUSTARD WHITE CHOCOLATE SUGAR COOKIE SKILLET WITH STRAWBERRY SAUCE

1:04:00 PM
A decadent White Chocolate Sugar Cookie Skillet that is easy to make, topped with vanilla custard and drizzled with a gooey home made strawberry sauce!

You win this Vanilla Custard White Chocolate Sugar Cookie Skillet! however you win them as well in case you didn’t guess ice cream.

VANILLA CUSTARD WHITE CHOCOLATE SUGAR COOKIE SKILLET WITH STRAWBERRY SAUCE

Shame on you in case you didn’t. in spite of everything our time together, you need to realize that ice cream is my kryptonite.  whilst during the weekdays, I choose a wholesome milkshake, unique activities and weekends call for an fancy dessert.

Input creamy, velvety custard!  The buttery, simple and sweet vanilla continually wins over my heart. And way to EDY’s® new Frozen Custards, i will experience it from the consolation of my very own couch at the same time as bundled up in my PJ’s with my husband and watching our favorite movie. hello Saturday culture!

VANILLA CUSTARD WHITE CHOCOLATE SUGAR COOKIE SKILLET WITH STRAWBERRY SAUCE

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 Edy's Frozen Custard Old Fashion Vanilla

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F.
  2. Fold the chocolate chips into the sugar cookie dough.
  3. In a ten inch forged iron skillet, press the cookie dough and unfold out frivolously.
  4. vicinity the skillet within the oven and bake for 20 - 24 mins, or till the rims are gently golden brown and the middle is still a chunk tender. The cookie will continue to cook dinner because the skillet remains warm.
  5. remove from the oven and permit cool for 5 mins.
  6. in the meantime, in a small sauce pan, upload the frozen berries and the Truvia. gently carry to a boil then reduce the heat to a simmer. let simmer for 10 - 15 mins, or until the berries start to interrupt down and the liquid will become syrupy. you could use the sauce as is, or you could upload to a blender and puree for a clean sauce.
  7. permit the sauce cool for 10 minutes inside the refrigerator or until equipped to use.
  8. whilst prepared to serve, pinnacle the cookie with some scoops of vanilla custard and drizzle with the strawberry sauce and dig in. Or you can reduce the cookie into portions, then serve in my opinion with ice cream and strawberry sauce.

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