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Steps
1
Heat oven to 375°F. Press dough in bottom of ungreased 10-inch cast-iron skillet.
2
Bake 15 to 20 minutes or until golden brown. Cool 15 minutes. Cut into 8 wedges.
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Top your cookie wedges with a scoop of your favorite ice cream or dollop of whipped cream for an extra-tasty treat everyone will enjoy.
Add cookie icing once your cookie cools and quickly turn this big cookie into a party cookie! Pick up a couple tubes of ready-made Betty Crocker™ cookie icing and get decorating to add a little extra delight to this already tasty cookie. Take a look at our recipe for a big birthday cookie for more inspiration and tips!
In case you didn’t devour your big cookie in one sitting (we’re impressed!), make sure to save it for later! Place your leftover wedges in one layer at the bottom of an airtight plastic container. Top with waxed paper and then stack the remaining wedges on top of the paper. If you find you want to make your cookie crispier when you go back for seconds, you can reheat it in the oven at 300 F for 3-5 minutes and cool on a wire rack.
Try making your big cookie with a different roll of Pillsbury™ refrigerated dough such as peanut butter cookie dough or sugar cookie dough for a fun twist on this delicious skillet cookie method.
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