Recipe for my sticky toffee cookie skillet with @Sun-Maid ✨ Ingredients: 315g all-purpose flour 6g baking soda 4.5g salt 170g unsalted butter, room temperature 248g light or dark brown sugar 75g granulated sugar 75g (1.5)eggs 30g of vanilla extract 227g of Sun-Maid dates, chopped 2 tbsp all-purpose flour 100g chopped pecans (optional) 1. Preheat the oven to 350°F. 2. (optional) If adding the pecans, set a 12” skillet on the stovetop over medium heat and toast for 3 minutes. Once toasted, transfer to them to bowl to cool and set aside. 3. Sift together the flour, baking soda and salt. 4. In a bowl, mix together the chopped dates and 1.5 tbsp all-purpose flour to coat them and prevent clumping. Set aside. 5. In a stand mixer, use the paddle attachment on medium to beat the butter until smooth. Add the granulated and brown sugar and beat on medium speed for 2 minutes until smooth. 6. Scrape down the sides of the bowl as needed. Add the egg and vanilla and mix on medium until well combined. Adjust the mixer speed to low and mix in the flour until combined. 7. Grease the 12” skillet with unsalted butter. 8. Add in the dates and pecans, giving a few final mixes. 9. Scoop the dough into the greased skillet and smooth with a silicone spatula. 10. Bake for 20 minutes or until the cookie browns around the edges. 11. Let cookie cool slightly before topping with ice cream and caramel. I’ll be posting the full recipe on my Substack if you are interested in making the homemade rum raisin ice cream and caramel too! #SunMaid #SunMaidPartner #baking #stickytoffeepudding #cookieskillet - @emiliamariehome