From: Black Angus Steakhouse (locations in California, Alaska, Arizona, Washington, New Mexico and Hawaii). Yield: 1 cookie.
3 oz. fresh strawberries
1½ oz. fresh blackberries
1½ oz. fresh blueberries
1 oz. raspberry puree
8 oz. sugar cookie dough
1 scoop vanilla ice cream
1 sprig fresh mint
Clean strawberries, blackberries and blueberries and place in stainless steel bowl. Top with raspberry puree and mix gently to coat berries.
Place cookie dough in bottom of a pie tin. Cover with plastic wrap and gently press dough to spread evenly, covering inside of pie tin. Bake 12 minutes at 350°F until light golden brown. Do not overbake. Top with mixed berries, spreading berries across hot cookie. Top with 1 scoop vanilla ice cream.