Chocolate Chip Cookie Blondie Skillet Sundae For Two

This Chocolate Chip Cookie Blondie Skillet Sundae For Two is the perfect dessert to whip up when you want something sweet but don't want to make a huge batch! A thick and chewy chocolate chip cookie baked in a mini skillet topped with ice cream and a rich chocolate sauce will cure any sweet tooth!
4.67 from 3 votes
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Course: Baked Goods/Breads, Desserts
Cuisine: American
Keyword: Autumn Recipes, Easy Recipes, Quick Recipes, Spring Recipes, Summer Recipes, Valentines Day Recipe, Winter Recipes
Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes
Servings: 2 Servings


For The Chocolate Chip Blondie:

  • 2 tablespoons unsalted butter melted and slightly cooled
  • 1 large egg yolk
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • pinch salt
  • 1/3 cup semisweet chocolate chips

For the Fudge Sauce:

  • 1 tablespoon unsalted butter
  • 1 ½ tablespoons heavy whipping cream divided (I used half and half and it worked fine)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons chopped semisweet chocolate I used chocolate chips
  • pinch salt
  • 1 large scoop ice cream of choice for serving


  • Preheat oven to 350°F

To Make Chocolate Chip Blondie:

  • In a medium bowl, whisk the melted butter, egg yolk, brown sugar, and vanilla until well combined.
  • Stir in the flour, baking powder, and salt. Fold in the chocolate chips. Spread the batter into the a six inch cast iron skillet.
  • Bake for 17-21 minutes, until the top loses its shiny, undercooked look.
  • Cool for at least 5 minutes, until skillet can be safely handled.

To make the Fudge Sauce:

  • In a 1 quart sauce pan over medium heat, combine the butter, 1 tablespoon of heavy cream, the granulated sugar and vanilla. Stir until the butter is melted and the mixture begins to simmer.
  • Reduce heat to medium-low and add the chocolate and salt. Whisk until the chocolate is completely melted and the mixture is smooth.
  • Add the remaining 1/2 tablespoon of heavy cream, half a teaspoon at a time, until the sauce reaches the desired consistency. Remove from heat.

To Serve:

  • Put a large scoop of ice cream on top of the cookie blondie and pour warm fudge sauce ove


*For this recipe I used a 6.25 inch cast iron skillet.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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