Peanut Butter Chocolate Chip Skillet Cookie à la Mode
This jumbo size skillet cookie is peanut butter-chocolate heaven.
Serves4 to 5
Pizookie, skillet cookie — whatever you want to call it, it’s freaking delicious. This jumbo-size gooey chocolate chip skillet cookie literally oozes with peanut butter and pretzels for the most marvelous sweet and salty flavor mash-up. I’ve never served it with bowls — only spoons — and it’s usually gone within 10 minutes flat. Time it.
Buy the book: Everyday Entertaining by Elizabeth Van Lierde
Peanut Butter Chocolate Chip Skillet Cookie à la Mode Recipe
This jumbo size skillet cookie is peanut butter-chocolate heaven.
Serves 4 to 5
Nutritional Info
Ingredients
- 1 cup
(2 sticks) unsalted butter
- 2 1/2 cups
all-purpose flour
- 1 teaspoon
baking soda
- 1 teaspoon
kosher salt
- 1
egg
- 1 1/2 cups
light brown sugar
- 3 teaspoons
vanilla extract
- 1 cup
dark chocolate chunks + more for top
- 1 cup
crushed pretzels + more for top
- 1/2 cup
creamy peanut butter + more for top
Vanilla ice cream
Instructions
In a heavy bottom sauce pan, melt butter on medium heat. Melt/brown the butter until it starts to turn a light amber color. Be careful! The butter can burn very easily. Remove the butter from the pan and into a separate large glass bowl to cool. While butter is cooling, prepare the rest of the dough.
Preheat oven to 350 degrees F. Grease a medium 9-inch cast iron skillet with butter or non-stick spray.
In a large bowl whisk together flour, baking soda, salt and set aside. Add eggs, brown sugar, and vanilla extract to the cooled brown butter and whisk together. Add wet ingredient mixture to flour mixture and fold to combine. Add in chocolate chunks and pretzel pieces to cookie dough.
Press half of the cookie dough mixture into the skillet and dollop the peanut butter evenly into the center. Top with remaining cookie dough. Dollop a few more teaspoons of peanut butter on top, extra chocolate chunks and pretzels.
Bake for 20-25 minutes or until the top is golden brown. Top with vanilla ice cream before serving.
Recipe Notes
This recipe is excerpted from Everyday Entertaining by Elizabeth Van Lierde. Images by Elizabeth Van Lierde and Abagail Halstead.