This peanut butter skillet cookie from Tiffany from The Dessertivore has the perfect balance of peanut butter and chocolate, with a gooey center and a crispy edge. It is a little healthier too, since it’s made with Grain4Grain’s 1-to-1 replacement flour, a blend of spent grain and buckwheat flour. Makes 8-10 servings.
PREP TIME: 10 Minutes
COOK TIME: 30 Minutes
- 2/3 cup Grain4Grain 1-to-1 Replacement Flour (80 g)
- 1 teaspoon baking soda
- 1 1/3 cup chocolate chunks or chips (200 g)
- 1 1/3 cup peanut butter (330 g)
- 1/2 cup sugar (100 g)
- 1/2 cup brown sugar (100 g)
- 2 large eggs
- 2 teaspoons vanilla extract
- Preheat the oven to 350° F (180° C.) In a medium bowl, mix together the 1-to-1 replacement flour, baking soda, and chocolate chunks.
- In a large bowl, add the peanut butter, sugar, and brown sugar, and use an electric mixer to mix at low speed until fully combined. Next, mix in the eggs and vanilla. Finally, switch to a spatula and stir in the flour mixture until it is fully incorporated, but be careful not to overmix.
- Pour the batter into a 9-inch cast iron skillet, or divide up into smaller skillets. Bake at 350° F (180° C) for about 30 minutes, and serve hot. The cookie can be stored at room temperature for about 2-3 days, or in the refrigerator for 3-4 days.
- This recipe is made for a 9-inch skillet. If divided up into smaller skillets, the batter will make about two 6-inch, five 5-inch, or ten 3.5-inch cookies.
- Use whatever chocolate you prefer in the recipe - I used chopped dark and white chocolate.
- Combining the dry ingredients first, including the chocolate, will help prevent over-mixing.
- When the skillet cookie is done, it will have puffed up almost to the top of the pan, and the top will be lightly browned, but it should still be gooey in the center. If you want to be sure, you can insert a thermometer into the center to make sure the temperature has risen to above 160° F.