Peanut Butter Chocolate Skillet Cookie. Firm around the edges and soft and gooey in the center. Ready in only 30 minutes!
Thank you Peanut Butter & Co for sponsoring this post! All opinions and text are my own.
My first attempt at a skillet cookie was such a success that I had to try it with a peanut butter and chocolate combo.
This Peanut Butter Chocolate Skillet Cookie couldn’t be easier. All you need is 30 minutes and 1 bowl. No mixer needed!
It’s much easier to make a large skillet cookie versus regular cookies because there is no rolling and multiple batches required. Just plop the dough in the pan (no need to grease either) and bake!
Melting the butter makes the cookie soft and chewy. Brown sugar is also added for extra chewiness and flavor.
The BEST part of this cookie is the gooey layer of chocolate in the middle! I used Chocmeister Milk Chocolatey Hazelnut Spread. Made with 25% less sugar than, and double the protein of, the leading brand of chocolate hazelnut spreads. Enjoy Chocmeister on whole grain toast & bagels, with fruit like bananas & strawberries or in your favorite cookie or brownie recipe.
I also used Peanut Butter and Co’s Smooth Operator Peanut Butter. It was the perfect addition to the chocolate hazelnut spread.
This Peanut Butter Chocolate Skillet Cookie is perfect for sharing. Serve warm with a big scoop of ice cream and a glass of milk.
- 14 tablespoons unsalted butter
- ½ cup granulated sugar
- ¾ cup light or dark brown sugar (make sure the sugar is soft and not hard)
- ½ cup Peanut Butter and Co’s Smooth Operator Peanut Butter
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1¾ cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- ½ cup semi sweet chocolate chips
- ¼ cup Chocrmeister Milk Chocolatey Hazelnut Spread
- Preheat oven to 375 degrees.
- Add butter to a large bowl and microwave until melted (about 30-40 seconds).
- Stir in both sugars, peanut butter, vanilla and eggs to the melted butter.
- Fold in the flour, salt, baking soda and cornstarch just until combined. Do not over mix.
- Fold in the chocolate chips.
- Spread ½ of the batter into a cast iron skillet in an even layer making sure to cover the bottom. No need to grease the pan. (Cast iron pans should already be seasoned.) I used a 12 inch skillet. 8-12 inch skillets would work for this recipe.
- Spread the hazelnut spread ontop of the cookie layer. (This can be hard to do, don't worry if a little mixes with the cookie)
- Add the rest of the cookie batter ontop of the hazelnut spread and smooth it out to cover the hazelnut spread.
- Bake for 25 minutes or until golden brown. It may look a bit giggly still but I like to under bake mine a bit. It continues to cook as it cools. If you prefer bake for 5 additional minutes.
- Cool for 20-30 minutes before serving.
- Cut into slices and serve warm with ice cream if desired!