Peanut Butter Cookie Skillet

Looking for some inspo for your Saturday night dessert? We’d like to introduce you to the Peanut Butter Cookie Skillet!

The dessert that dreams are made off. A warm, gooey, fudgy, chocolate laced peanut butter cookie, topped with vanilla ice cream. It’s the perfect dessert to whip up for guests; you can have it prepared up to a day in advance in the fridge and then bake it up fresh when dessert time rocks around.

The cast iron skillet is key to creating a chewy rim and base whilst maintaining that gooey centre. You of course bake the cookie dough in an oven safe dish if you don’t have a cast iron skillet, but it’s a worthwhile investment!

Best shared with several people; all of whom you should be currently living under the same roof as!

Preparation Time – 10 minutes
Cooking Time – 18 minutes
Servings – 8 – 10

INGREDIENTS

120g butter, room temperature
100g soft brown sugar
50g white granulated sugar
1 egg yolk
120g crunchy or smooth Manhattan Peanut Butter
160g white spelt flour or regular plain white flour
½ tsp baking soda
½ tsp baking powder
100g dark or milk chocolate chips

DIRECTIONS

1 – If baking straight away, preheat your oven to 180C (350F).
2 – Grease a 6inch cast iron skillet with butter or oil.
3 – Place butter and both sugars into a large bowl and cream together using an electric beater.
4 – Add the egg yolk and whisk to combine.
5 – Whisk in the peanut butter by hand or using the electric beater.
6 – Fold in the flour, baking soda and baking powder.
7 – Once combined, fold in the chocolate chips.
8 – Place cookie dough into your prepared skillet and spread evenly using your finger tips.
9 – Bake for 18 minutes in the preheated oven or store in the fridge up to 24 hours in advance.
10 – Remove from the fridge about 20 minutes before baking.

Allow to cool for 10 minutes at least before serving with ice cream. You can serve slices or serve it in the centre of the table with multiple spoons.

Be careful the cast iron will stay super hot to the touch!