Thick, heavy cast iron skillets distribute heat evenly to produce well-browned, nicely textured baked goods. They work like magic to give chocolate chip cookies nice crusty edges while the centers stay soft and gooey. And there’s nothing more fun than serving individual cookies from mini-size skillets.

Skillet Cookie Sundaes

Preheat oven to 375°F. Spray eight (3½-in.) cast-iron skillets with nonstick spray; set aside.

Stir together flour, baking soda and salt in a medium bowl; set aside.

Beat butter and shortening in a large mixing bowl with an electric mixer on medium for 30 seconds. Add granulated sugar and brown sugar. Beat on medium for 2 minutes, scraping sides of the bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour mixture as you can with the mixer. Stir in any remaining flour mixture; add chocolate chips. 

Transfer 3 rounded Tbsp. batter to each prepared skillet. Place skillets in a large baking pan. Bake for 7 to 10 minutes or until cookies are golden brown and just set in the centers. 

Serve warm cookies topped with ice cream, caramel sauce and sea salt.

To bake one giant cookie in a 10-in. cast-iron skillet, preheat oven to 350°F. Spray skillet with Hy-Vee nonstick cooking spray; spread dough into skillet. Bake for 18 to 20 minutes or until golden brown and just set in the center. Cut cookie into eight wedges and serve as directed.