Welcome back to QCK!
I’ve been on a baking kick lately, which isn’t great because I live alone… so I end up eating allll the cookies. So in an attempt to make my life easier, I’ve been working on a few small batch baking recipes, including this peanut butter chocolate skillet cookie.
Not gonna lie, this was partly in an attempt to use this adorable tiny cast iron that came in a set I recently ordered. I mean… how cute, right?! I love it and it’s the perfect size for things like this! I think about making these stupid things all the time but I can never bring myself to do it because Arlo and I could never eat a regular sized skillet cookie. The last time I made one of these was when I lived in a house with five (yes, five! Technically a brothel in the eyes of the law. I assure you it wasn’t, someone needs to update that law) other girls.
So anyways, I love a skillet cookie. They’re fun, they always have that nice crispy edge with an extra soft, gooey center. This one is no excpetion, you can see the crispy, golden brown edges in the picture and the perfectly crackly top. All of that encases a warm, soft, half baked cookie center. Not too gooey, not too cooked either. Big globs of warm, melty chocolate are scattered throughout the peanut butter cookie dough make for the ultimate treat for a date night in or treat yo self dessert. Topped with a sprinkle of flaky sea salt, I mean… how could you not?
Add Ons
- Peanutbutter Chips
- Reece’s Cups or Pieces, chopped up
- Cookie Butter
- Pecans
- Crushed Pretzels
- Ice Cream, for serving
Recipe
| Prep: 10 Min | Bake: 20 Min | Category: Desserts | Servings: 2 |
Ingredients
- 3 Tbsp Unsalted Butter, softened
- 3 Tbsp Peanut Butter
- 3 Tbsp Granulated Sugar
- 3 Tbsp Dark Brown Sugar, packed
- 1 Whole Egg
- 1/2 tsp Vanilla Extract
- 1 1/4 C All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 1/4 C Milk Chocolate Chips
- Sea Salt, for topping
Directions
- Prepare a small cast iron skillet by greasing it with unsalted butter.
- In a medium bowl fitted with an electric mixer, cream butter, peanut butter, granulated sugar and brown sugar together until fluffy.
- Add egg and vanilla and continue creaming until fully combined, dough should look very wet and silky at this point.
- Add flour, baking soda and salt. Mix well until a dough forms.
- Fold in chocolate chips and any other mix ins.
- Place the dough into the cast iron skillet in an even layer, cover and refrigerate for 30 minutes.
- When you’re ready to bake, preheat the oven to 350°F.
- Place the cookie in the oven and bake 20-25 minutes or until the edges are golden brown, the top is slightly cracked, and a toothpick can be inserted and come out clean.
- Allow to cool slightly before serving.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!
Quarter Cup Kitchen 