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Chocolate peanut butter skillet cookie

Ingredients

  • 1 ½ sticks unsalted butter
  • 4 tablespoons shortening or use oil
  • ¾ cup light brown sugar
  • ¼ cup sugar
  • 3 Tbs. light corn syrup
  • 1 large egg room temperature
  • 2 large egg yolks room temperature
  • 2 tsp. pure vanilla extract
  • ¾ cup cocoa powder
  • 1 ¾ cups flour
  • 1 tsp. baking soda
  • 1 ½ tsp. salt
  • ¾ cup creamy peanut butter

Instructions

  • 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.

Notes

Note: A quick drizzle of fudge sauce over the top wouldn't hurt anybody. Neither would a few scoops ice cream.