Total 55 mins, includes cooling time
Active 25 mins
Makes about 16 servings
Grab an 8-inch cast-iron skillet for this cookie. The quantity of cookie dough is enough for two skillet cookies. Make them both or freeze one of the portions and save it for later. While I love the Marcona almonds here, substitute any nut that you prefer or have on hand. Walnuts or pecans would work great. The salted nuts and the salt in the recipe balance the sweetness perfectly. When the cookie is done, top it with a big scoop of vanilla ice cream before it’s totally cooled. Let it get melty and dig in!