Baked in cast iron skillets, these gluten-free red velvet cookie pies are served warm, melting with white chocolate, caramel, and ice cream yumminess. A perfect holiday dessert for those cold nights, to be shared with those you love.
MAKES: 3 COOKIE PIES
Prep Time: 10 minutes
Cook Time: 30 minutes
INGREDIENTS
COOKIES
1 bag Color Kitchen Red Velvet Cookie Mix
1 egg (room temp)
1 tbsp buttermilk (or yogurt)
1 stick butter (softened), plus some for greasing the skillets
1 tsp vanilla
½ cup white chocolate chips
CARAMEL SAUCE
1 cup granulated sugar
1 stick butter
½ cup heavy whipping cream
TOP WITH
3 scoops vanilla ice cream
DIRECTIONS
Preheat the oven to 325 degrees and grease 3 mini cast iron skillets with butter.
Prepare the red velvet cookie dough according to the instructions on the package (vegan option available). Fold in the white chocolate chips.
Divide the cookie dough evenly between the 3 skillets and press it into the bottom of the skillets. Place the skillets in the refrigerator to chill for 15 minutes.
When the dough is done chilling, transfer the skillets to the oven and bake for 16 minutes.
While the skillet cookies are baking, prepare the caramel sauce. Heat sugar in a small skillet over medium heat, stirring constantly until it is totally melted. The sugar will form clumps before beginning to melt. Once the sugar melts, add the butter and stir until it is melted. The mixture will sizzle up when the butter is added. Don’t be alarmed, this is normal. When the butter is melted, add the heavy cream (the mixture will sizzle up again) and stir until all of the ingredients are evenly combined. Let the caramel simmer for 2 minutes, then remove from heat and let cool.
When the cookies are finished baking, let them cool for at least 10 minutes.
Once the cookies are finished cooling, top each one with a scoop of vanilla ice cream and drizzle with caramel sauce.