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Original video by @carolinagelen — all credit to the creator.

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One-Skillet Peanut Butter Chocolate Chip Cookie

A giant peanut butter cookie baked right in the skillet, with a crisp golden top and a gooey, half-baked center. It comes together in about 20 minutes and is best scooped straight from the pan over vanilla ice cream.

⏱ 20 min2 to 3 servingsdessertcookieskilletpeanut butterchocolate chip

Ingredients

  • 2 tablespoonsavocado oil · 28g
  • 2 tablespoonssalted butter · 28g
  • 1/3 cuppeanut butter · 89g
  • 2/3 cuplight brown sugar · 133g
  • 1 tablespoonvanilla extract · 10g
  • 1/2 teaspoonkosher salt
  • 1egg
  • 3/4 cupall-purpose flour · 107g
  • 1/2 teaspoonbaking soda
  • —chocolate chips · a handful
  • —vanilla ice cream · for serving

Steps

  1. 1

    Heat the oven to 400°F (205°C).

  2. 2

    In an 8-inch skillet over high heat, add the avocado oil and butter and cook for 3 to 4 minutes, until the butter smells toasty and turns golden brown.

  3. 3

    Remove the skillet from the heat. Add the peanut butter, brown sugar, vanilla, and salt, and stir until combined. The mixture should be warm at this point; if it is still hot, let it cool for a few minutes.

  4. 4

    Add the egg and stir vigorously until fully incorporated.

  5. 5

    Add the flour and baking soda and mix until combined.

  6. 6

    Sprinkle the chocolate chips over the top.

  7. 7

    Place the skillet in the oven and reduce the heat to 375°F (190°C). Bake for 10 to 12 minutes, until the top looks golden and puffed.

  8. 8

    Scoop into serving bowls and serve right away with vanilla ice cream.

Creator's notes

Made using La Tourangelle avocado oil (paid partnership). The center is meant to stay gooey and half-baked.

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