I saved the best for last! This delicious simple dessert recipe is sure to be a crowd-pleaser. When you serve these salted caramel mini skillet cookie cakes, do not be surprised if your guests ask what bakery or shop they came from. These cakes may look fancy, but with less than ten ingredients they truly are not that complicated. (Tip: If making the day of your party, set up the cookie base to bake while you prepare the caramel sauce.)
Ingredients:
Premade Chocolate Chip Cookie Dough
Caramel Ice Cream (or Boozy ice cream)
Flakey Salt
Boozy Salted Caramel Sauce Ingredients:
1 Cup Sugar
6 Tablespoon Butter
¼ Cup Heavy Cream at Room Temperature
¼ Cup Jackson Morgan Southern Cream in Salted Caramel at Room Temperature
Directions:
Butter mini cast iron skillets well, the ones we used are linked below. Press the premade chocolate chip cookie dough into the mini skillets and cook according to the directions on the package. You can also make your favorite chocolate chip cookie dough recipe.
While the cookie dough is cooking, make your caramel sauce (or make ahead if you are a planner). In a saucepan, add the sugar. Carefully heat over medium heat. Stir constantly as the sugar melts, until it darkens to a caramel color. Add butter and stir until melted. Then add heavy cream and Jackson Morgan Southern Cream, a few tablespoons at a time until all is incorporated. Allow to cool at room temperature before using.
Assemble the cookie cakes, by scooping caramel ice cream on top of cookie then drizzling with the boozy caramel sauce. Add a sprinkle of flakey salt on top, optional. Enjoy!
After enjoying the Southern Lunch and dessert with your guests, and presenting them with parting party favors, be sure to bid them farewell with a southern classic “Ya’ll come back now, ya hear?!”
All images Melissa Haithcock for Jackson Morgan Southern Cream.
