Hideaway Sweetza Cookies Recipe

Prep

Preheat oven to 350°F (175°C). Lightly grease a 6-inch pizza pan (or small cast-iron/skillet) with 1 tsp vegetable oil or melted butter. Line with parchment paper if desired for easy removal.

Cream butter and sugars

In a medium bowl, using a hand mixer or stand mixer on medium speed, beat 0.75 cup softened unsalted butter with 0.5 cup granulated sugar and 0.5 cup packed light brown sugar until light and fluffy, about 2–3 minutes.

Add egg and vanilla

Add 1 large egg and 1 tsp vanilla extract to the butter-sugar mixture and beat until fully incorporated, about 30 seconds. Scrape down the bowl as needed.

Combine dry ingredients

In a separate bowl whisk together 1.75 cups all-purpose flour, 0.5 tsp baking soda, 0.5 tsp salt, and 1 tbsp cornstarch until evenly distributed.

Mix dough

With the mixer on low, gradually add the dry ingredients to the wet ingredients until just combined. Do not overmix. Fold in 0.5 cup mini chocolate chips and 0.25 cup chopped toasted pecans (if using) with a spatula to distribute evenly.

Shape into pan

Transfer the cookie dough into the prepared 6" pizza pan. Press the dough evenly across the bottom and slightly up the sides to form a ½"–¾" thick cookie base. Smooth the top with an offset spatula or the back of a spoon. If you like a slightly crisper edge, leave the edges slightly thinner.

Bake

Bake in the preheated 350°F (175°C) oven for 14–18 minutes, until the center is set but still soft and the edges are golden brown. Rotate the pan halfway through baking for even color.

Cool in pan

Remove from oven and let the cookie cool in the pan on a wire rack for 12–15 minutes. The cookie will firm up as it cools but should remain soft and sliceable. If you lined with parchment, lift out onto the rack to finish cooling for 5 more minutes.

Top with ice cream

When the cookie is warm (not piping hot) and still slightly soft, scoop or slice 2 cups of vanilla bean ice cream and place it on top of the cookie. For a classic presentation, place 2–3 generous scoops in the center and gently press to form an even mound. If serving multiple portions, slice the cookie into wedges and top each wedge with a scoop.

Finish and serve

Sprinkle a tiny pinch (about 1/4 tsp) of coarse sea salt over the ice cream and cookie if desired to enhance flavor contrast. Serve immediately so the ice cream contrasts with the warm cookie. Leftovers: wrap cooled cookie tightly and refrigerate up to 3 days; store ice cream separately.

Optional quick rewarm

If cookie has fully cooled before serving, rewarm in a 300°F (150°C) oven for 4–6 minutes or microwave single slices for 8–12 seconds to return to a warm, gooey state before topping with ice cream.