Marilyn HawkesJuly 25, 2019
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Photo by Angelina Aragon
Photo by Angelina Aragon

Shortly after meeting in a West Hollywood bar five years ago, Laura Browder and Veanney Hurtado started going on pizza-cookie dates, ordering different combinations of cookies and ice cream wherever they found them. “Finally, we decided we should just make our own,” says Hurtado, who prefers the term “skillet cookie.” The pair moved to Arizona and bought a food truck, debuting The Scookie Bar on Valley streets in July 2016.

The Scookie Bar offers four truck-made, deep-dish cookies made from recipes handed down from Browder and Hurtado’s grandmothers: chocolate chip, sugar, snickerdoodle and peanut butter. Each comes with a choice of five Thrifty Ice Cream flavors, plus toppings that run the gamut from chocolate chips and almonds to Reese’s Pieces and Oreos, and drizzles that include chocolate, caramel and honey. You can fashion your own or, if you’re feeling indecisive, opt for a Top Three combo ($5), including The Signature, a snickerdoodle cookie, and butter pecan ice cream with crunchy almonds, smothered in caramel sauce. Browder and Hurtado roam the streets with The Scookie Bar truck, but catering is their bread and butter. They turn up at bar mitzvah parties, wedding receptions, employee appreciation events and large-scale outings, including this year’s Country Thunder.

“We’re a unique concept. A lot of restaurants make this dessert, but we’re the only place that specializes in build-your-own deep-dish skillet cookies,” Browder says. “We’re the Chipotle of desserts.”

The Scookie Bar


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