Peanut Butter Chocolate Chunk Skillet Cookie
A warm, gooey dessert combining rich peanut butter and delicious chocolate chunks, perfect for sharing or enjoying alone.
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.