Bakerella’s Six Magic Words: Peanut Butter Chocolate Chip Skillet Cookie
Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Bakerella.com. Visit on Fridays for her sweet spin on celebrity recipes and more.
What’s better than a batch of warm chocolate chip cookies right out of the oven? How about a 1-inch-thick skillet cookie filled with jumbo milk chocolate chips and peanut butter?
That sounds about right. And it’s perfect size to share… if you want to.
￼￼Mix all the ingredients in one bowl. I used miniature Hershey’s Kisses (they come unwrapped), but any sort of jumbo chocolate chip or chunk will do. Feel free to swap in semi-sweet or dark chocolate morsels as well.
￼￼There it is, ready to bake. You should probably save a little dough on the side to snack on while this beauty is in the oven!
Once baked, top warm cookie with vanilla ice cream and dive right in with a spoon and friends.
Peanut Butter Chocolate Chip Skillet Cookie
⅔ cup sugar
½ cup light brown sugar, packed
10 tbsp. unsalted butter, melted
⅔ cup peanut butter
1 egg plus 1 egg yolk
2 tsp. vanilla
1¾ cup all purpose flour
¾ tsp. baking soda
½ tsp. coarse salt
1½ cup milk chocolate chips
1. Preheat oven to 350 degrees.
2. In a large bowl, stir both sugars together using a wire whisk. Add melted butter, whisking until combined.
3. Add peanut butter and continuing whisking until completely combined. Whisk in whole egg, yolk and vanilla until combined.
4. Using a spoon, stir in flour, baking soda and salt until mixed together. Stir in chocolate chips.
5. Press dough evenly into a 10-inch cast iron skillet and bake until edges are browned and top is golden, about 30-35 minutes. Cool sightly and enjoy warm with ice cream.