Before we get into the recipe, we want to share some tips to help you bake the perfect cookie. First, make sure you’re using an oven-safe skillet, as this gives the cookie its crispy edge. If you have a stainless steel skillet, you can spray it with nonstick cooking spray.

It’s also a good idea to make the cookie dough ahead of time and store it rolled into a disk and wrapped in plastic. You can freeze it for up to one month, but let it thaw in the refrigerator before you start baking. You can keep it there for up to two days. After you’re done baking, let the cookie cool off and keep it in an airtight container for up to three days.

Ingredients:

• 1 cup (8 ounces) unsalted butter, softened, divided
• 1 small ice cube
• 1/2 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, beaten
• 1 tablespoon vanilla extract
• 2 cups (about 8 1/2 ounces) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup chopped semisweet chocolate chips, divided
• 1 cup chopped pecans, divided
• 1/2 teaspoon flaky sea salt
• Ice cream

Directions:

1. Start by preheating the oven to 350°F. Melt half of the butter in the skillet over medium heat, stirring constantly, until it turns brown. Then, pour it into a heatproof bowl or bowl of a stand mixer. Add the ice cube and stir until the ice melts.
2. Add both types of sugar to the butter mixture and beat with a mixer on low speed. Then, add the rest of the butter and beat on medium speed. Add eggs and vanilla, and beat on medium speed again until you get that creamy texture.
3. In a separate bowl, whisk together flour, baking soda, and kosher salt. Add half of that mixture to the butter mixture and mix. Then, stir in the rest of the flour mixture and 3/4 cup each of the chocolate and pecans.
4. As you don’t want the batter to melt, quickly spread it in the skillet and flatten evenly. Sprinkle the remaining 1/4 cup each of chocolate and pecans on top.
5. Bake until the cookie gets golden brown on the outside and slightly gooey in the middle. Then, sprinkle some flaky salt and let cool for 10 minutes. Make sure to serve warm with a scoop of ice cream on top.

If you’re in love with all kinds of desserts and can’t seem to stop munching at any time of the day, there are some healthier options you could try next time you get a craving. And if you’re a fan of plums, pears, and peaches, you’re in for a treat! You’ll get your fill of sweetness and enjoy the fact it’s all homemade.

• 1 recipe pastry for a 9-inch single crust pie
• 4 cups of fresh peaches – peeled, pitted, and sliced
• ¾ cup white sugar
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon freshly grated nutmeg
• 1 cup heavy whipping cream

Peel and slice your peaches, and then set them to the side. Then, mix  the flour, sugar, nutmeg, and salt. Pour the mixture onto the sliced peaches and mix it in well. Pour it out into a pie shell and slather whipped cream on top. Bake until golden at 400°F (205°C), let cool, and voila; perfection among desserts!

• 4 Bosc pears, peeled
• ½ cup white sugar
• ¼ teaspoon vanilla extract
• ¼ cup Cointreau

Leave the pears whole or cut them in halves and core them. Put them in a large saucepan and cover with up to 1 inch of water, pour in the sugar, and bring to a boil. Turn the heat down and simmer them until the liquid has turned into a light syrup. Remove from the stove and add the vanilla. When still warm, stir in the Cointreau and it’s ready to serve!

• 1 cup vegetable oil
• 3 eggs
• 2 (4 ounce) jars of plum baby food
• 2 cups white sugar
• 1 teaspoon red food coloring
• 2 cups all-purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 cup chopped nuts
• 1 cup confectioners’ sugar
• 2 ½ tablespoons lemon juice

Preheat the oven to 350°F (175°C) and get the pan ready! Combine vegetable oil, white sugar, eggs, plum baby food, and food coloring, while in another bowl, mix the flour, cloves, cinnamon, nutmeg, salt, baking soda, and nuts together. Mix everything and bake for 50-60 minutes until ready. Brush some confectioner’s sugar and lemon juice on top while the cake is still cooling.

• 1 pound of ripe peaches — peeled, pitted, and sliced
• 1 tablespoon lime juice
• 2 cups white sugar, divided
• 3 tablespoons liquid pectin
• ½ cup white sugar, for sprinkling

Line a small baking dish with plastic wrap, and puree a combination of the lime juice and peaches in a blender until smooth. Stir in with ½ cup of white sugar over the stove, bring to a boil, and keep stirring until thickened. Stir in the remaining ingredients and stir continuously, and then let the puree refrigerate for at least eight hours. Sprinkle some sugar on top and cut up your gelee, and you’ve got a delicious peach dessert!