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!)