Name: Salty Peanut Butter & Chocolate Skillet Cookie
Ingredients: 2.5 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup unsalted butter softened 2 sticks 1 cup packed brown sugar 1/2 c granulated sugar 2 tsp vanilla extract 1 TBSP molasses 2 eggs 2 cups roughly chopped semi-sweet chocolate 1 cup creamy peanut butter Flaky sea salt for sprinkling (optional)

Salty Peanut Butter & Chocolate Skillet Cookie

Print Recipe

Rich and gooey, these skillets are total crowd-pleasers for audiences young and old. Depending on what you’re feeling, or what cooking vessels you’ve got on hand, you can bake this recipe in a large iron skillet or in 4 to 6 smaller ramekins or skillets. If you go that route, just place the ramekins on a large baking sheet before placing in the oven, and reduce the baking time by just 5 minutes (it doesn’t really vary much).

Author: Lauren McDuffie

Ingredients

2.5 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup unsalted butter softened 2 sticks

1 cup packed brown sugar

1/2 c granulated sugar

2 tsp vanilla extract

1 TBSP molasses

2 eggs

2 cups roughly chopped semi-sweet chocolate

1 cup creamy peanut butter

Flaky sea salt for sprinkling (optional)

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Instructions

Preheat your oven to 350 °F. Grease one 10 to 12-inch skillet or 4 to 6 smaller skillets or pots/ramekins (as pictured)

In a small bowl, combine the flour, baking soda and salt.

Using a stand mixer or a hand-held mixer, beat the butter, granulated sugar, brown sugar, vanilla, and molasses in a large bowl until creamy, about 5 minutes. Add the eggs and beat just until combined. Add the flour mixture and beat just until combined. Switch to a wooden spoon and stir in the chocolate until evenly mixed throughout.

Spread half the cookie dough into your prepared skillet or smaller skillets/ramekins/pots. Drop the peanut butter onto the cookie dough in teaspoons. Gently place and spread the rest of the cookie dough over the peanut butter layer. Sprinkle with some flaky sea salt, to taste. Place the skillet or skillets/pots on a cookie sheet.

Bake for 20 to 25 minutes for a large skillet, and about 12 to 15 minutes for smaller skillets (these are best when the middles are a little underdone – don’t overbake!).

Let cool for about 5 minutes before serving (with ice cream!)

Find it online: https://mykitchenlittle.com/2020/04/20/salty-peanut-butter-chocolate-skillet-cookie/