But I hadn't made any peanut butter versions until I tried this recipe from Sally's Baking Addiction. Sally's version won over others I looked at because hers required a substantial amount of peanut butter versus just a dab.
This was delicious, rich, peanut buttery and a worthy accompaniment to the other skillet cookies in my arsenal. (It helps that I have a freezer full of mix-ins for cookies. I'm avoiding that freezer this month since I'm doing Whole 30. It misses me already, and it's only the morning of Day 2.)
Peanut Butter Skillet Cookie
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, room temperature
1 cup packed light brown sugar
1/3 cup sugar
2 large eggs, at room temperature
1 1/2 cups creamy peanut butter
2 tsp. vanilla
1 1/4 cups chocolate chips, Reese's Pieces or other mix-ins
Preheat oven to 350°F. Lightly grease oven-safe skillet. Whisk flour, baking soda and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs, and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, and then mix on high until combined.
Add the dry ingredients to the wet ingredients, and mix on low until combined. Stir in the mix-ins.
Using a rubber spatula, spread the cookie dough evenly into prepared skillet. Bake for 30-35 minutes or until puffed, browned on the sides and lightly browned on top. If you want the skillet cookie a little more set, bake for 40 minutes. Allow the cookie to slightly cool in the pan set on a wire rack to avoid scalding your mouth. Makes 1 (giant) cookie.
