If you're looking for something a little different to end a summer meal, try this cookie sundae, which is made by topping a grilled cookie with ice cream.
Makes 12 servings
- 1 tube peanut butter cookie dough
- 1 pint vanilla ice cream
- 1 jar caramel sauce
- ½ cup chopped pecans
- ½ cup semi-sweet chocolate shavings
Preheat grill for indirect cooking by heating one side of gas grill to medium heat. (For charcoal grill, arrange medium coals on one side of the grill chamber.) Lightly grease a cast-iron skillet with a paper towel. Press cookie dough evenly into bottom of skillet. Grill cookie over indirect heat until cooked through, up to 1 hour, checking periodically. Grilling time may vary with temperature control of each grill. When cookie begins to brown on the edges and is soft but not doughy in the center, remove from heat. Top with ice cream, caramel sauce, chopped pecans and chocolate shavings.