If you are looking to die and go to chocolate peanut butter heaven, this is the way to go. This is one of my greatest creations ever. Like, if there was a Nobel prize for cookie recipes, I would win it – hands down. A chocolate peanut butter skillet cookie.
Is a skillet cookie the same thing as a pizzookie?
I am laughing that I had to type the word ‘pizzookie.’ I have only heard that word like twice ever in my life. But leave it to google to tell me that a skillet cookie is also a called a pizzookie. But yeah this is the same thing. It is one giant cookie that bakes in a cast iron skillet. Typically skillet cookies are eaten warm and are slightly cooked around the outside and soft and gooey in the middle. Pretty much all the good things you could ever want in a giant dessert cookie.
What makes this chocolate peanut butter skillet cookie your greatest creation ever?
Well I have a list for that!
- It is super easy to make. This recipe is entirely put together in the skillet. All the mixing, melting etc. all happens right in one place. Minimal clean up.
- This skillet cookie is incredibly chocolatey. Think brownie meets sugar cookie really. It is rich, dense and gooey like a brownie. But it is also sweet and a bit soft like a sugar cookie.
- A good salty bite. Chocolate and salt go together pretty much as well as salt and caramel. I love them together so this recipe has a good amount of salt mixed into the cookie.
- Chocolate peanut butter combo. The greatest combo ever. Do I even have to say anything else here?
A few last tips for the best chocolate peanut butter skillet cookie.
- Do not over mix. This includes when mixing in the peanut butter. The last thing you want is tough cookie dough and you will have that if you mix it too much.
- Add the peanut butter in scoops and then swirl with a knife or a skewer. You are looking for a solid swirl of peanut butter, not peanut butter mixed into the dough.
- Make sure to not overbake! This is an important one, the idea behind this chocolate peanut butter cookie is to eat warm, chewy and gooey, so be careful not to bake too long. If it is still soft to the touch, but looks fully baked around the edge, then you’re good.
Chocolate peanut butter skillet cookie
- 1 1/2 sticks unsalted butter
- 4 tablespoons shortening or use oil
- 3/4 cup light brown sugar
- 1/4 cup sugar
- 3 Tbs. light corn syrup
- 1 large egg room temperature
- 2 large egg yolks room temperature
- 2 tsp. pure vanilla extract
- 3/4 cup cocoa powder
- 1 3/4 cups flour
- 1 tsp. baking soda
- 1 1/2 tsp. salt
- 3/4 cup creamy peanut butter
Heat the oven to 350°F.
Melt the butter and the shortening in an 8-inch cast-iron skillet, . Remove from the heat, and then stir in both the sugars and corn syrup, whisking gently to combine. Let rest until the butter cools off a bit.
Add the egg and yolks one at time, whisking gently to incorporate. Whisk in the vanilla. Sift the cocoa powder over the skillet, and stir it in carefully or you will have a cocoa powder mess. Sift the flour, baking soda, and salt over the skillet. I am not always a sift person, but for this you want to make sure you do it, cocoa powder is clumpy. Stir gently to combine. Spread the dough evenly in the pan. Using an ice cream scoop, a spoon, or a small cookie scoop, scoop peanut butter in small amounts all over the dough. With a knife or a skewer, swirl the peanut butter into the dough. Sprinkle with flaky sea salt. Refrigerate the dough for 30 minutes.
Bake for 25-30 minutes, until the edges start to crack and the center is slightly soft to the touch but not runny. Cool it a bit (or you will burn your mouth) before you enjoy.
Note: A quick drizzle of fudge sauce over the top wouldn't hurt anybody. Neither would a few scoops ice cream.
Not into chocolate or peanut butter or both together? First go take your temperature, then try this instead.