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Peanut butter and chocolate come together in a winning combination with this peanut butter cup skillet cookie!

Last summer I bought a cast iron skillet specifically to make my s’mores dip and since then we’ve used it mostly to make bacon and the roommates like to take it camping. Other than that my beautiful, fabulous cast iron just kind of sits in the cabinet and doesn’t really see the light of day. Considering how much we RAVE about cast iron this is a tragedy! Because of this I totally passed up a little 5″ cast iron pan we found at a thrift store and I kick myself every day because of it. Mostly because it would be the perfect size for a single serving skillet cookie!

So when I get a hankering to make a skillet cookie I have to reach for my 9″. Which, let’s face it, doesn’t really bother me all that much. Who’s upset about more cookies? I tried three different versions of this recipe finally finding this recipe over at Pretty Practical Pantry. Thank goodness! Because finding a good baking time and temperature was such a challenge with such a big cookie!

As a side note…after this experience I think I’m going to invest in an oven thermometer because this gas stove hates me. I might be the only person in the world who feels this way but I HATE gas stoves. I burn way more food on gas than I ever did on electric and that’s after living with gas for a year and cooking/baking regularly. You’d think I’d have the hang of it by now! At least at this point I’m pretty sure half of the battle is that the oven runs a bit hot. So at least it’s not all my fault.

Now back to our regularly scheduled cookie. I tested just a plain chocolate chip cookie, one filled with salted caramel, and this baby packed with peanut butter flavor. I’ve mentioned my obsession with peanut butter and chocolate together so many times you’re probably tired of hearing it by now. But it’ll be a fave flavor combo till I die. Till I die! The peanut butter is easier than the salted caramel just because it doesn’t require any extra steps and has a thicker consistency. But if someone has any tricks on how to get a gooey peanut butter center {think gooey, melty peanut butter on hot toast} instead of it seizing up I’d love to chit chat about it! That peanut butter flavor stills melts my heart though and the peanut butter chips throughout don’t hurt either 😉

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Peanut Butter Cup Skillet Cookie {Inspired by Series}

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

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Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 3/4 cup chocolate chips
• 3/4 cup peanut butter chips
• 1/2 cup peanut butter

Instructions

1. In the bowl of a stand mixer beat together butter and sugars until a paste forms. Add egg and vanilla and mix well.
2. Sift in flour, baking soda, and salt and mix until just combined. Fold in chocolate and peanut butter chips.
3. Press half of the dough, about 1 1/2 cups, into the bottom of a lined or well greased cast iron skillet. Top with peanut butter leaving about 1/2 inch around the edges.
4. Add remaining dough on top of peanut butter beginning at the outside, sealing the dough, and smoothing toward the center, being careful not to mix the peanut butter into the top layer of dough. Smooth with your fingers.
5. Bake at 350 degrees for 30-40 minutes or until set.
6. Allow cookie to cool in the pan for 15 minutes before slicing.