Good Things Baking Co.'s Toffee Chocolate Chunk Skillet Cookie is the perfect combination of buttery, toffee-infused dough and rich chocolate chunks baked to perfection in a cast-iron skillet. It's a delectable treat that will impress your friends and family.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup toffee bits. 1 cup semisweet chocolate chunks.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the toffee bits and semisweet chocolate chunks. Transfer the cookie dough to a well-seasoned 10-inch cast-iron skillet, pressing it evenly into the skillet. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and the center is set. Remove from the oven and let it cool slightly before serving. Slice and enjoy the Toffee Chocolate Chunk Skillet Cookie with a scoop of ice cream on top!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the creamy richness of vanilla bean pound cake chocolate chunk ice cream, a delightful blend of velvety vanilla custard, tender pound cake morsels, and decadent chocolate chunks.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 vanilla bean, split and scraped. 1 teaspoon vanilla extract. 1 cup diced vanilla pound cake. 1/2 cup chocolate chunks.

Instructions: In a saucepan, heat the heavy cream, milk, sugar, vanilla bean seeds, and the scraped vanilla bean pod over medium heat until it begins to steam, stirring occasionally. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon about 5-7 minutes. Remove from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover and refrigerate until completely chilled, preferably overnight. Once chilled, churn the mixture in an ice cream maker according to manufacturer's instructions. During the last few minutes of churning, add in the diced pound cake and chocolate chunks. Transfer the churned ice cream into a freezer-safe container, cover, and freeze until firm at least 4 hours or overnight. Scoop and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes