Pan Cookie Sundae Treat

Preheat oven to 375°F. In a small bowl, whisk together all-purpose flour, baking soda, and salt; set aside.

In a large bowl, beat softened butter, granulated sugar, and firmly packed brown sugar together until light and fluffy, about 2-3 minutes. Add vanilla extract and eggs, beating until well combined.

Gradually stir the flour mixture into the butter mixture until just combined. Fold in semi-sweet chocolate morsels and chopped nuts until evenly distributed throughout the dough.

Spread the cookie dough evenly into a 9-inch round cast iron skillet or ovenproof pan, pressing it down gently with your hand to create an even layer.

Bake for 20-25 minutes until the cookie is golden brown around the edges but still slightly soft in the center.

Remove the pan cookie from the oven and let it cool for 2-3 minutes in the pan. Using a spatula or cake server, loosen the edges to prevent sticking.

Slice the warm pan cookie into 4 wedges, much like cutting a pizza. Divide the wedges among 4 serving bowls or plates.

Top each wedge with a scoop of ice cream (any flavor). Drizzle generously with chocolate or other flavor syrup according to preference.

Serve immediately while the cookie is still warm and the ice cream is melting into the warm cookie.