Blondie Skillet Cookie with Strawberry Ice Cream
If you've never had a blondie, think of it as a brownie's butterscotch cousin. There's no chocolate in the batter itself. Brown sugar carries the whole flavor, so it bakes up tasting like the caramel edge of a chocolate chip cookie, especially in a skillet where the rim gets crispy. The strawberry ice cream on top isn't just for the look, either. That little bit of tartness cuts through the sweetness, which you'll appreciate by the third spoonful.
- Total
- 40 minutes
- Makes
- 6 to 8 servings
Recipe
Blondie Skillet Cookie with Strawberry Ice Cream
- Prep
- 11 minutes
- Cook
- 20 to 24 minutes
- Rest
- 5 minutes
- Total
- 40 minutes
- Makes
- 6 to 8 servings
Ingredients
For the blondie
Optional mix-ins
For serving
Instructions
- 1
Prep
Heat the oven to 350°F and butter a 6.5-inch cast iron skillet.
- 2
Mix the wet
Whisk the melted butter and brown sugar until smooth, then beat in the egg and vanilla.
- 3
Add the dry
Stir in the flour, baking powder, and salt until just combined, then fold in the chocolate chips or pecans, if using. The batter will be thick, almost like soft cookie dough, and that's right.
- 4
Bake
Press it into an even layer in the skillet and bake 20 to 24 minutes, until the edges are golden and pulling away from the pan and the center is puffed but still soft. It falls a little as it cools, and that's the chewy texture forming.
- 5
Serve
Rest 5 minutes, then top with a big scoop of strawberry ice cream and a snowfall of powdered sugar.
Estimated nutrition
Per serving (1 of 8)
- Calories
- 269 kcal
- Protein
- 2.5 g
- Carbs
- 38 g
- Fat
- 12.2 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Blondie Skillet Cookie with Strawberry Ice Cream
Nutrition · Per serving (1 of 8)
- Protein
- 2.5 g
- Carbs
- 38 g
- Fat
- 12.2 g
269 Cal
Estimated · optional extras excluded
Blondie Skillet Cookie with Strawberry Ice Cream
Prep
Heat the oven to 350°F and butter a 6.5-inch cast iron skillet.
For this step
All ingredients · 10
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Shortcuts and substitutions
No cast iron
Any 6- to 8-inch oven-safe pan works, or use a small cake pan. You lose the crispy edges, but the fudgy middle survives just fine. A pie plate is another backup.
Gluten-free
A 1:1 gluten-free flour blend works in the same amount.
The ice cream
Vanilla bean is classic, but strawberry, salted caramel, or even coffee are all good here. Use whatever's in the freezer. The hot skillet forgives almost anything.
Brown sugar
You can swap up to ¼ cup of the brown sugar for white sugar if you want it less molasses-y.
Chocolate chips or pecans
Both are optional. Leave them out for a plain brown sugar blondie, or use the suggested ½ cup of either.
Recipe notes
The blondie should be golden at the edges and still soft in the center. It finishes setting from residual heat as it cools.
Both recipes can be made entirely with a whisk and a spatula. The blondie especially, since everything goes into one bowl in order.
You can mix the batter, press it into the buttered skillet, cover, and refrigerate for up to a day. Add 3 to 5 minutes to the bake time straight from the fridge.
Estimated nutrition is for 1 of 8 portions of the plain blondie. It excludes ice cream, powdered sugar, extra butter for greasing the pan, and optional chocolate chips or pecans.
Frequently Asked Questions
Can I make this in a bigger skillet?
Yes, but scale the recipe up. A 10-inch skillet needs roughly double the batter. Keep the same temperature and start checking around 20 minutes.
What is the difference between a blondie and a brownie?
A brownie gets its chocolate flavor from cocoa or melted chocolate. A blondie has a brown sugar and vanilla batter with a butterscotch flavor. Chocolate chips are an optional mix-in here.
Can I bake this ahead and reheat?
It's best within an hour of baking, but a 20-second blast per portion in the microwave brings back most of the gooey texture. Don't reheat the whole skillet in a hot oven; the edges dry out before the middle warms.
Is the powdered sugar just for looks?
Mostly, yeah. But it melts into the ice cream and adds a little extra sweetness to each bite.
