Today marks the christening of my very first skillet pan! I was given this beautiful cast iron skillet for my birthday a few months ago and I have been pondering what my first cooked treat should be. I decided there is no better way to kick things off than with a giant, golden, chocolate-laden, peanut butter cookie. Boy, did I make the right decision. This Dark Chocolate Chunk Peanut Butter Skillet Cookie is out-of-this-world!
A thick golden brown cookie overloaded with big gooey chunks of dark chocolate. Does it get any better? The peanut butter dough makes every bite extra creamy. I can tell you now, this is one lip-smacking cookie! Cooking the whole cookie together is super easy and quick and it means it stays soft and gooey in the middle – perfect for true cookie lovers. This is one mega cookie!
Dark Chocolate Chunk Peanut Butter Skillet Cookies
Makes one 8 inch skillet cookie
115 grams (1 stick or 1/2 cup) butter, room temperature
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup smooth peanut butter
1 and 1/2 cup plain flour
1/2 teaspoon baking soda
1 teaspoon cornflour
3/4 cup dark chocolate pieces
In a large mixing bowl, beat the butter and sugar with an electric mixer until creamy and combined. Beat in the egg and add the vanilla. Beat for 30 seconds or until combined. Stir in the peanut butter. Sift in the flour, baking soda and cornflour and gently mix together with a wooden spoon until it forms a dough. Stir in the chocolate pieces. Cover the dough and refrigerate for at least 30 minutes.
Preheat the oven to 180 degrees (360 F). Lightly grease your cast iron skillet. Place the dough into the skillet and spread it out evenly. Smooth the top with the back of a spoon. Place in the oven and bake for approximately 25 minutes or until the edges are golden brown. Keep in mind the cookie will continue to cook outside of the oven because of the heat in the pan. Leave for 10-15 minutes to firm up and then serve warm with ice cream.