Small Batch Skillet Peanut Butter Chocolate Chip Cookie

By SweetnSpicyLiving on January 25, 2020 • ( 2 Comments )

Today I gave in to this Skillet Peanut Butter Chocolate Chip Cookie. I had been trying to fight it and ignore it not working at all. It just kept on bugging me and the more that I fight it, the more that I want it. Even worst, I wasn’t getting any satisfaction in most of the thing that I ate because I was thinking of this. So you know what, I learned I shouldn’t be fighting it, and so I gave in. I made this cookie, topped it with sliced banana and drizzled it with melted chocolate. I sat in silence, enjoyed every single bite of it, and after finishing almost half of it with the 2 scoops of Vanilla ice cream and half banana, I was smiling, happy and extremely satisfied. Worth it. Every single bite, so delicious. Give In! 🙂

Why Bake a Chocolate Chip Cookie in a Skillet?

Baking a chocolate chip cookie in a skillet or even in a mini pie pan have some advantages.

Goodbye Over spreading: First, you do not get the problem of a cookie spreading too much, or a cookie being to flat, thin or crispy. Baking a chocolate chip cookie in a pan with edges helps contain the cookie while it spread, so say goodbye to over spreading which is a common issue when baking a single serve cookie. Although there are ways to avoid it and get around it, with skillet pan you do not even have to worry about it.
Skillet Pan retains heat: Cast iron pan retains the heat longer than a regular tin pan. This means even with a 6-inch skillet chocolate chip cookie, you only have to bake it 13 minutes. The remaining heat of the pan will finish of the baking while in the cooling process.
Elegant presentation, they’re just so pretty and inviting. Well, the third reason is maybe not just applicable for skillet pan, it also applies when using pie pan or a dish. Tell me, don’t you think it looks better presentation wise when serving this as dessert after the meal? I mean you can serve individual cookie why not, but if you can make the cookie looks like this wouldn’t you prefer that? You can dress it up and make it look even more inviting by just adding simple toppings. Vanilla ice cream is a must for me, fresh fruits like berries are great too, chocolate sauce, salted caramel an even bits and pieces of chopped nuts. It may not be a huge deal for some people, but for me food presentation counts, after all we eat with our eyes even before we actually eat it.

Skillet Peanut Butter Chocolate Chip Cookie By SweetNSpicyLiving

What to Expect from this Cookie

This cookie has a chewy texture as long as not over baked. The cookie is not too thick and not too thin as well, so again not over baking it is the key to having a nice chewy moist skillet chocolate chip cookie. The cookie will harden as it cools, this is why we are only baking it for 13 minutes. The center of the cookie is soft, while the edge are slightly crunchy and hard. This is expected, as the edges bakes first and the center comes later. If you really love peanut butter, you can increase the peanut butter to 2-3 tbsp, I like it subtle and not overwhelming since I already added chopped chocolate and chocolate chips. You can adjust the measurement of the chopped chocolate, chocolate chips and peanut butter to your preference. You can even make it all about peanut butter and ditch the chocolate all together. It’s up to you, the important thing is to have the base cookie done right. Not over baked, just right to achieve a soft and chewy texture.

Peanut Butter Chocolate Chip Cookie By SweetNSpicyLiving

Sauce Options:

Make it with Nutella

Not a fan of peanut butter? How about a decadent Nutella instead? The inspiration of this Peanut Butter version in my original Nutella version. You can add chopped nuts, candy, toffee crunch or even salted caramel. As long as you have the chocolate chip cookie base, you can make different variations from it.

Top it Up

For me the best combination for this is a Chocolate Ganache sauce and some doll up of whipped cream. You can add as much or less as you like. Here are some options for you:

Give it a try and let me know how it goes. Let’s get started!

Ingredients:

3 tablespoon unsalted Butter, melted
2 tablespoon Granulated Sugar
3 tablespoon Brown Sugar
1/4 teaspoon Salt
1 Egg Yolk – room temperature
1/2 teaspoon Vanilla Extract
1/3 cup + 1 tablespoon All-Purpose Flour
1/4 tsp Baking Soda
1 ounces roughly chopped Dark Chocolate
2 tablespoon Chocolate Chips
2 tbsp Peanut Butter
Flaky Sea Salt for sprinkling (optional)

Instructions:

Preheat the oven to 350F.
Wet Ingredients: Whisk together melted butter, granulated sugar, brown sugar and salt in a medium bowl. Add the egg yolk and vanilla extract, then continue whisking until light and fluffy, about 2 minutes.
Dry Ingredients: Add the flour and baking soda, then use a rubber spatula to mix until all the flour is incorporated. Add the chocolate chips and mix until just combined.
Spread the Cookie Batter into a 6″cast iron skillet pan. Spread Peanut Butter on top. Use any pointed object to create the swirl pattern. I used a chopstick to do this.
Bake for about 13 – 15 minutes, the edges are golden brown and set and the center slightly soft. The center will still be quite soft so you really need to let it cool before serving. Do not over bake as the cookie will dry out. The remaining heat form the skillet will finish off the baking.
Let it Cool: Allow the cookie to cool down for about 10 minutes. Top with a scoop (or two) of vanilla ice cream, salted caramel and/or hot fudge sauce, whipped cream, chocolate shavings and/or sprinkles and serve immediately.

Serves 2-4

Instructions:

Preheat the oven to 350F.
Wet Ingredients: Whisk together melted butter, granulated sugar, brown sugar and salt in a medium bowl. Add the egg yolk and vanilla extract, then continue whisking until light and fluffy, about 2 minutes.
Dry Ingredients: Add the flour and baking soda, then use a rubber spatula to mix until all the flour is incorporated. Add the chocolate chips and mix until just combined.
Spread the Cookie Batter into a 6″cast iron skillet pan. Spread Peanut Butter on top. Use any pointed object to create the swirl pattern. I used a chopstick to do this.
Bake for about 13 – 15 minutes, the edges are golden brown and set and the center slightly soft. The center will still be quite soft so you really need to let it cool before serving. Do not over bake as the cookie will dry out. The remaining heat form the skillet will finish off the baking.
Let it Cool: Allow the cookie to cool down for about 10 minutes. Top with a scoop (or two) of vanilla ice cream, salted caramel and/or hot fudge sauce, whipped cream, chocolate shavings and/or sprinkles and serve immediately.

Serves 2-4

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