Bakerella’s Six Magic Words: Peanut Butter Chocolate Chip Skillet Cookie

08/01/2014 at 11:01 AM ET

Bakerella's peanut butter chocolate chip skillet cookie recipe
Courtesy Bakerella

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 PEOPLE.com 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.

Bakerella's peanut butter chocolate chip skillet cookie recipe
Courtesy Bakerella

Bakerella's peanut butter chocolate chip skillet cookie recipe
Courtesy Bakerella

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.

Bakerella's peanut butter chocolate chip skillet cookie recipe
Courtesy Bakerella

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.

Bakerella's peanut butter chocolate chip skillet cookie recipe
Courtesy Bakerella

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.

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Showing 12 comments

dawn on

Looks yummy, but I am surprised that the writer would suggest consuming the raw dough. It’s well-known that consuming raw eggs (whole and yolk) is potentially very dangerous.

Edie on

[Killjoy]

Tina on

Well, we grew up drinking Orange Julius’ and never once got sick.
This is an excellent way to bake it!

dawn on

Common sense, not killjoy. But by all means, eat all the raw egg you want!

Sarah on

Chill out, mom. I eat raw cookie dough all the time and it is worth the worst case scenario of a hangover-esque poo.

Kellie on

One word……YUM!!!!

Kellie on

I grew up eating raw cookie dough, defrosting meat on the countertop and many other things that are supposedly dangerous to do….me and my siblings and my elderly parents are just fine. btw, I still like to lick the spoon/bowl when I make cookies or cake. pfft!!

Heather on

It’s well known that pretty much everybody who ever makes cookies samples the dough!!!!! Pretty sure the writer didn’t mean to make a whole other batch to eat raw.

Ana on

Everyone eats cookie dough! Get over it!

Robin on

If you don’t have a cast iron pan, will any baking pan work?

Paige on

That is NOT enough ice cream!

rose thompsom on

People Magazine w/ Robin Williams on cover; Had a recipe for a cake,
Peanut butter AND chocolate. Lookt so good you wanted to lick the page. I gave my copy of magazine to a friend who has put it in the trash? Please reprint the exact recipe! I’ll have to make a trial effort before making a perfect cake for Thanksgiving, for family. Thank you.

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