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Peanut Butter Chocolate Chunk Skillet Cookie
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Peanut Butter Chocolate Chunk Skillet Cookie

Yield: 8-inch skillet
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 6
Author: Maryanne Cabrera

Ingredients

  • 6 Tablespoons unsalted butter (85 g) browned and cooled*
  • ½ cup dark brown sugar (100 g) packed
  • 2 Tablespoons granulated sugar (25 g)
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • ⅓ cup smooth peanut butter (90 g)
  • ¾ cup all-purpose flour (100 g)
  • ¼ teaspoon fine sea salt or kosher salt
  • ½ teapsoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup dark chocolate chunks* (85 g)
  • Maldon sea salt flakes , to garnish

Instructions

  • Preheat oven to 350℉.
  • In an 8-inch cast iron skillet (or similar sized oven safe skillet), melt butter over medium heat. Once butter has melted, continue to cook. Swirl pan occasionally. Mixture will bubble and foam as it cooks. Continue to cook until butter smells fragrant and nutty. The milk solids in the butter will turn a rich brown color. Remove from heat and pour into a mixing bowl. Allow brown butter to cool for 10 minutes. Do not wash skillet. Set aside for later use.
  • Add brown sugar and granulated sugar to brown butter. Mix until sugars are moistened. Add egg and vanilla. Mix until incorporated. Add peanut butter and mix until incorporated.
  • Whisk together flour, salt, baking soda, baking powder, and optional espresso powder. Add dry ingredients to wet ingredients. Use a sturdy spatula to fold together. Add chocolate chunks and fold until distributed among dough.
  • Transfer cookie dough to used 8-inch skillet. Press cooke dough along sides of the pan, ensuring an even layer of dough in the pan. Bake for 10-13 minutes until the edges of the cookie have set and are golden brown, while the center of the cookie is still slightly soft.
  • Allow to cool for a few minutes. Sprinkle sea salt flakes, if desired. Serve and enjoy warm. For a decadent experience, serve with a scoop of ice cream.

Notes

  • Best enjoyed the same day it is baked. 
  • Unmold leftovers and store in an airtight container at room temperature for up to three days. 
Ingredient Notes:
  • Recipe works best with homogenous no stir peanut butter like JIF or Skippy. Natural peanut butter that requires stirring may separate during baking. 
Variations:
  • Omit chocolate chunks to make a peanut butter skillet cookie.
  • Substitute peanut butter chips in place of chocolate chunks to make peanut butter chip skillet cookie.