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In partnership with @lactaid, I am so excited to share this Cookie Skillet recipe, topped with LACTAID Vanilla Ice Cream! Y’all know I LOVE ice cream, so of course I had to celebrate National Ice Cream Day. This dessert is perfect for summer and especially for those who are sensitive to lactose like me. LACTAID Ice Cream is creamy, delicious and made with 100% real milk and cream, just without the lactose – so I can enjoy every last bite without experiencing stomach discomfort. Check out the recipe below! #CookingWithComfort #NationalIceCreamDay Ingredients ½ cup unsalted butter, melted ½ cup light brown sugar ¼ cup granulated sugar ½ tsp vanilla extract 1 large egg 1 ¼ cup all purpose flour 1 tsp baking powder ½ tsp kosher salt 1 cup dark chocolate chips 1 scoop Vanilla LACTAID Ice Cream per cookie Instructions Preheat oven to 350 degrees F. Grease 9-inch cast iron pan or 2- 5inch cast iron pans with 1 tbsp butter. Set aside. In large bowl, whisk butter, sugar, and vanilla extract until creamy. Add 1 egg and whisk until light and creamy for about 1 minute. Stir in flour, baking powder, salt just until combined. Do not over mix. Add in dark chocolate chips and stir just until incorporated. Drop into pan and spread out evenly. Bake for 20 – 25 minutes, rotating pan halfway through cooking, until toothpick inserted in the center comes out clean. Let cool for 10 minutes. Top each slice with 1 scoop of ice cream.