Peanut Butter Chocolate Chunk Skillet Cookie

Peanut Butter Chocolate Chunk Skillet Cookie

If you love cookies, you’re in for a treat with this Peanut Butter Chocolate Chunk Skillet Cookie! It’s a warm, gooey dessert that combines the rich flavor of peanut butter with delicious chocolate chunks. Perfect for sharing with family or enjoying all by yourself, this cookie will surely be a favorite!

Why Make This Recipe

This recipe is not only quick and easy to make, but it’s also a crowd-pleaser. You can whip it up on a lazy weekend or after a busy day. The best part? You only need one skillet! Plus, baking this cookie fills your home with the amazing smell of warm peanut butter and chocolate, making everyone feel cozy and happy.

How to Make Peanut Butter Chocolate Chunk Skillet Cookie

Ingredients:

• 333 grams of all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• 226 grams unsalted butter (melted)
• 200 grams of brown sugar
• 100 grams of granulated sugar
• 260 grams of creamy peanut butter (I use Jif creamy!)
• 2 eggs (room temperature)
• 2 teaspoons pure vanilla extract
• 90 grams milk chocolate (chopped)
• 90 grams of semi-sweet or bittersweet chocolate (chopped)

Directions:

1. Preheat the oven to 350°F and lightly grease a 10-inch skillet or baking pan. Set it aside.
2. Chop the chocolate into chunks and set them aside.
3. Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set this mix aside.
4. Whisk together the melted butter, brown sugar, and granulated sugar in another bowl until smooth.
5. Next, add the peanut butter and mix it in. Then add the eggs and vanilla extract and whisk until everything is well combined.
6. Now, add the dry ingredients into the wet ingredients. Gently fold until you see only a few streaks of flour. Then, add the chopped chocolate and fold until combined.
7. Spread the dough into an even layer in the prepared pan and bake for 40-45 minutes or until it is set and golden brown.
8. Let it cool slightly, then top it with ice cream and dig in!

How to Serve Peanut Butter Chocolate Chunk Skillet Cookie

Serve this cookie warm straight from the skillet! Adding a scoop of ice cream on top makes it even better. You can also serve it with a drizzle of chocolate sauce or a sprinkle of sea salt for extra flavor.

How to Store Peanut Butter Chocolate Chunk Skillet Cookie

Store any leftovers in an airtight container at room temperature for up to 3 days. You can also keep it in the fridge for up to a week. To warm it again, simply pop a piece in the microwave for a few seconds.

Tips to Make Peanut Butter Chocolate Chunk Skillet Cookie

• Make sure your butter is melted but not too hot to avoid cooking the eggs when mixed together.
• Use quality chocolate for the best flavor.
• Let it cool slightly before adding ice cream to prevent melting too quickly.

Variation

Feel free to add nuts, like chopped peanuts or walnuts, for an extra crunch. You can also use dark chocolate instead of milk chocolate for a richer taste!

FAQs

1. Can I use crunchy peanut butter instead of creamy? Yes! Crunchy peanut butter will add a nice texture to the cookie.
2. What if I don’t have a skillet? You can use any round baking pan. Just adjust the baking time if the pan is different in size.
3. Can I freeze this cookie? Yes! You can freeze the cooled cookie in an airtight container for up to 3 months. Thaw before serving.

Enjoy making this delicious Peanut Butter Chocolate Chunk Skillet Cookie! It’s perfect for any occasion.

Peanut Butter Chocolate Chunk Skillet Cookie

A warm, gooey dessert combining rich peanut butter and delicious chocolate chunks, perfect for sharing or enjoying alone.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert, Snack

Cuisine American

Servings 8 servings

Ingredients

  

Dry Ingredients

• 333 grams all-purpose flour
• 1.5 teaspoons baking powder
• 0.25 teaspoon baking soda
• 0.5 teaspoon fine sea salt

Wet Ingredients

• 226 grams unsalted butter (melted) Melted but not too hot.
• 200 grams brown sugar
• 100 grams granulated sugar
• 260 grams creamy peanut butter Use Jif creamy for best results.
• 2 pieces eggs (room temperature)
• 2 teaspoons pure vanilla extract

Chocolate Chunks

• 90 grams milk chocolate (chopped)
• 90 grams semi-sweet or bittersweet chocolate (chopped)

Instructions

 

Preparation

• Preheat the oven to 350°F and lightly grease a 10-inch skillet or baking pan. Set aside.
• Chop the chocolate into chunks and set them aside.
• Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set this mix aside.
• In another bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
• Add the peanut butter and mix in. Then add the eggs and vanilla extract, whisking until combined.

Mixing and Baking

• Gently fold the dry ingredients into the wet ingredients until there are only a few streaks of flour.
• Add the chopped chocolate and fold until combined.
• Spread the dough into an even layer in the prepared pan and bake for 40-45 minutes or until set and golden brown.

Serving

• Let it cool slightly, then top with ice cream and serve warm directly from the skillet.

Notes

Make sure your butter is melted but not too hot to avoid cooking the eggs. Use quality chocolate for best flavor. Let it cool slightly before adding ice cream to prevent it from melting too quickly. Feel free to add nuts for an extra crunch.

Keyword Chocolate Chip Cookie, Easy Dessert, Peanut Butter Cookie, Skillet Cookie, Warm Cookie