Peanut Butter-Chocolate Chip Skillet Cookie

Peanut Butter-Chocolate Chip Skillet Cookie

4 Reviews
From: EatingWell Magazine, September 2019

Put down that cookie scoop! Baking one giant cookie in a skillet saves time and produces craveable results: a cookie that's crispy on the edges and oh-so-soft on the inside. This easy dessert is sure to please your family and friends.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 4 tablespoons ( ½ stick) unsalted butter, softened
  • ¼ cup canola oil
  • ¾ cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1¼ cups whole-wheat pastry flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup rolled oats plus 2 tablespoons, divided
  • ¼ cup creamy natural peanut butter
  • ⅓ cup chopped bittersweet chocolate, divided

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 325°F. Generously coat a 9-inch cast-iron skillet with cooking spray.
  2. Beat butter, oil and brown sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as necessary, until fluffy, about 4 minutes. Add egg and vanilla; beat until combined.
  3. Whisk flour, baking powder and salt in a medium bowl until combined. With the mixer on low, gradually add the dry ingredients to the wet ingredients, beating just until combined. Beat in ½ cup oats.
  4. Spread half the dough in the bottom of the prepared pan. Spread peanut butter over the dough. Sprinkle with half the chocolate. Drop the remaining dough by heaping tablespoonfuls over the peanut butter and spread in an even layer. Sprinkle with the remaining chocolate and 2 tablespoons oats.
  5. Bake for 35 minutes. Cover loosely with foil and continue baking until golden brown, about 10 minutes more. Let cool for 15 minutes, then cut into 12 wedges.
  • To make ahead: Cover and store at room temperature for up to 2 days.
  • Equipment: 9-inch cast-iron skillet

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 294 calories; 14 g fat(5 g sat); 3 g fiber; 36 g carbohydrates; 5 g protein; 4 mcg folate; 26 mg cholesterol; 16 g sugars; 0 g added sugars; 141 IU vitamin A; 0 mg vitamin C; 56 mg calcium; 1 mg iron; 169 mg sodium; 110 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 1 other carbohydrate, 1 starch

Reviews 4

September 29, 2019
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By: robinotl
I'm glad I read these reviews because I thought I must've done something wrong on this recipe. I did make a couple substitutions but, despite that, it came out like everyone's said: very dry and crumbly. VERY crumbly. Basically fell apart. It sounded good! I actually made it twice with same results. The taste was good (not very sweet) but just fell apart. Too bad - I was excited to make this. Plus, it sounded so good that I made it for the company picnic baking contest and took 3rd place--- out of 3...
September 15, 2019
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By: GLisa
This was extremely dry and crumbly. The only thing it could be good for is sprinkling over vanilla ice cream. The intro saying "oh-so-soft on the inside" is completely incorrect. Perhaps the baking time is too long for the 9" skillet... the dough was very thin in the pan. Perhaps a smaller pan, or shorter cooking time would help. I threw it out. I'd rather waste the calories and satisfy my sweet tooth with something enjoyable. This was not it.
August 22, 2019
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By: Laurie Caracio
This turned out crumbly, literally fell apart..... was hard to cut and tasted more like a snack bar than a dessert, super disappointed!
August 16, 2019
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By: suzanne12380
The taste was good, but it was very dry and crumbled. It needs a ingredient to add moisture.
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