Peanut Butter Chocolate Chip Skillet Cookie
You won't be able to resist this warm, thick, and fudgy Peanut Butter Chocolate Chip Skillet Cookie. Packed with creamy peanut butter, hearty oats, and chocolate chips, this cookie is packed with flavor and is perfect when served with a big scoop of vanilla ice cream!
Ingredients
- 1 cup unsalted butter softened
- 1½ cups packed light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1¼ cup old fashioned oats divided
- 2 tablespoons milk any kind (I used 2%)
- ¾ cup creamy peanut butter
- ½ cup semi-sweet chocolate chips
- Vanilla ice cream for topping if desired
Instructions
- Preheat oven to 325°F. Lightly grease a 10-inch cast iron skillet with non-stick cooking spray. Set aside.
- In a large bowl, cream butter and brown sugar with an electric hand mixer or stand mixer with fitted paddle attached until smooth and fluffy, about 3-4 minutes. Add egg and vanilla. Beat until combined.
- In a small bowl, whisk flower, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until just combined. Beat in 3/4 cup oats and milk.
- With dampened hands, spread half of dough mixture onto bottom of prepared skillet. Spread peanut butter onto dough, followed by chocolate chips.
- Drop heaping spoonfuls of remaining dough over peanut butter mixture. Sprinkle with remaining 1/2 cups oat and more chocolate chips, if desired.
- Bake until center is slightly firm and cookie is golden brown, about 45-50 minutes. Cover loosely with foil the last 10 minutes of baking to prevent excess browning, if desired. Let cool for 15 minutes, then serve with vanilla ice cream, if desired.
Notes
From Cast Iron - Comfort Food Magazine, 2017