Peanut Butter Chocolate Chip Skillet Cookie

National Peanut Butter Cookie Day this year falls on June 12, 2021!

I think regular peanut butter cookies are kind of blah, so I chose to make this one with a twist and add chocolate chips. I also wanted to bake it in a skillet to recreate the Chili’s/BJ’s Brewhouse/steakhouse vibe of a warm skillet cookie that has cold vanilla ice cream on top.

The warm cookie with the cold ice cream on top is a perfect combo, and to make it even more special, add a drizzle of chocolate syrup on top. HEAVEN!

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ingredients

  • 1 stick (8 tablespoons) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup pecans, toasted (optional)
  • 1-1/2 cups semi-sweet or dark chocolate chips

instructions

  1. Preheat oven to 350ºF. If using pecans : heat a dry skillet to medium heat and toast pecans for about 5 minutes until you can smell them and they look like they are beginning to darken on the edges, set aside.
  2. In an electric mixer, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add in peanut butter, eggs, and vanilla until smooth.
  3. Add in flour, baking soda, and salt until the flour is incorporated.
  4. Stir in the pecans (if using) and chocolate chips until combined.
  5. Grease an 11 to 13-inch cast iron skillet generously with butter. Spread dough in the bottom of the skillet and press down evenly.
  6. Bake for 22-30 minutes (cooking time will depend on size of pan) until edges are toasty and the center is slightly gooey.
  7. Let cool slightly, for about 20 minutes, cut, and serve while still warm with a scoop of vanilla ice cream and chocolate syrup, if desired.
  8. To reheat cookie, warm in the skillet at 180ºF or individual portions in the microwave.

peanut butter chocolate chip skillet cookie

Preheat oven to 350ºF.

In an electric mixer, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add in peanut butter, eggs, and vanilla until smooth.

Add in flour, baking soda, and salt until the flour is incorporated.

Stir in the pecans (if using) and chocolate chips until combined.

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Grease an 11 to 13-inch cast iron skillet generously with butter. Spread dough in the bottom of the skillet and press down evenly.

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Bake for 22-30 minutes (cooking time will depend on size of pan) until edges are toasty and the center is slightly gooey.

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Let cool slightly, for about 20 minutes, cut, and serve while still warm.

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Serve with a scoop of vanilla ice cream and chocolate syrup, if desired.

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