Yield: 12 servings
Peanut Butter Chocolate Chunk Skillet Cookie
This peanut butter chocolate chunk skillet cookie is gooey, chocolatey, rich, and of course, full of peanut butter. Best enjoyed warm & topped with a little ice cream, this skillet cookie will have you going back for more than one spoonful!
Ingredients
- 333 grams (2 2/3 cups) all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 226 grams (1 cup) unsalted butter, melted
- 200 grams (1 cup) brown sugar
- 100 grams (½ cup) granulated sugar
- 260 grams (1 cup) creamy peanut butter, I use Jif creamy!
- 2 eggs, room temperature
- 2 teaspoons pure vanilla extract
- 90 grams (½ cup) milk chocolate, chopped
- 90 grams (½ cup) semi-sweet or bittersweet chocolate, chopped
Equipment
- 10 inch skillet
Instructions
- Preheat the oven to 350F and lightly grease a 10 inch skillet or baking pan. Set aside.
- Chop the chocolate & set aside.90 grams milk chocolate, 90 grams semi-sweet or bittersweet chocolate
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.333 grams all purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon fine sea salt
- Separately, whisk together the melted butter, brown sugar, and granulated sugar until completely combined.226 grams unsalted butter, 200 grams brown sugar, 100 grams granulated sugar
- Add the peanut butter and whisk to combine, followed by the eggs and vanilla extract.260 grams creamy peanut butter, 2 eggs, 2 teaspoons pure vanilla extract
- Add the dry ingredients to the wet ingredients and gently fold until a few streaks of flour are remaining. Add the chopped chocolate and fold until combined and the flour is fully incorporated.
- Spread the dough into an even layer in the prepared pan and bake for 40-45 minutes until set and golden brown.
- Let cool slightly, top with ice cream, and dig in!
Tried this recipe?Let us know how it was!