The Perfect Ice Cream Cookie Skillet Doesn’t Exi- featuring Baran Bakery!

1 Servings

This month, Moose Tracks partnered with Bernice Baran, Founder of Baran Bakery, to make a gooey, homemade Moose Tracks Ice Cream cookie skillet. Soft chocolate chip and double chocolate cookie dough with swirls of creamy peanut butter, and chunky peanut butter cups make the dreamiest dessert, perfect for the holidays.


  1. Preheat the oven to 350 F (180 C) and lightly grease an 8 inch skillet pan (I use the wrapper from the butter).

  2. In a  large mixing bowl, whisk together the melted butter with the sugars, egg and vanilla extract.

  3. Fold in the 1 ¼ cup (150g) flour, baking powder and sea salt, just until it’s combined.

  4. Separate the dough in half, placing half of it in another bowl, about 8 ounces in each. Then add the 2 tbsp of flour to one bowl and the cocoa powder to the other bowl of cookie dough. Mix each one separately just until the last streak of flour or cocoa powder is incorporated. Then add half of the chocolate to each cookie, mixing just until combined.

  5. Place globs of each cookie dough in the prepared pan. Then swirl in chunks of peanut butter, sprinkle a few more chocolate chunks on top and bake for about 22 minutes.

  6. The cookie will look a little puffed and the light cookie dough will be golden brown. Sprinkle flakey sea salt on top and allow to cool for 10-12 minutes before serving with Moose Tracks Ice Cream. 

  • 1/2 cup (113g) salted butter, melted

  • 1/2 cup (100g) dark brown sugar, packed

  • 1/4 cup (50g) granulated sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 1/4 (150g) all purpose flour, spooned and leveled

  • 1 tsp baking powder

  • 1/4 tsp fine sea salt

  • 2 Tbsp (15g) all-purpose flour 

  • 2 Tbsp (10g) unsweetened cocoa powder, spooned and leveled (I use dutch-process)

  • 1 cup (6oz) chocolate and/or peanut butter cups, roughly chopped

  • 2-3 Tbsp creamy peanut butter

  • Original Moose Tracks Ice Cream