Chili-Crisp Dark Chocolate Skillet Cookie Sundae

Serves 4 · 12 min prep · 16 min cook

Ingredients

• 6 tbsp unsalted butter, softened
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 3/4 cup dark chocolate chunks
• 1 1/2 tbsp chili crisp
• 2 cups vanilla ice cream
• 2 tbsp hot honey
• pinch flaky salt

Instructions

1. 1Preheat the oven to 350°F. In a medium bowl cream the softened butter with both sugars until light and fluffy, about 2 minutes by hand.
2. 2Beat in the egg and vanilla until fully incorporated and the mixture looks creamy.
3. 3Sift or whisk together the flour, cocoa powder, baking soda, and fine salt; fold into the butter mixture just until a soft dough forms.
4. 4Fold in most of the dark chocolate chunks, reserving a handful for the top. Gently swirl in half the chili crisp so you get spicy pockets without turning the whole dough red.
5. 5Press the dough evenly into a well-seasoned 8-inch cast-iron or oven-safe skillet. Scatter the remaining chocolate chunks on top and press lightly.
6. 6Bake 14–17 minutes until the edges are set and crackly but the center still looks slightly underdone and glossy—it will finish cooking from residual heat.
7. 7Remove from the oven and immediately dollop the remaining chili crisp over the hot cookie so the oil blooms into the chocolate.
8. 8Let rest 5 minutes, then scoop generous balls of vanilla ice cream into the center of the skillet.
9. 9Drizzle everything with hot honey and finish with flaky salt. Bring the skillet straight to the table with four spoons.
10. 10Encourage everyone to dig from the edges inward so each bite mixes warm gooey cookie, cold ice cream, spicy crunch, and sweet heat. Leftover cookie (if any) reheats beautifully the next day.