Peanut Butter Chocolate Chip Skillet Cookie Recipe 

You knew this had to happen after months of healthy yet delicious, decadent, and fulfilling desserts. I needed a real cookie. After a month apart, it was time... I slightly lied. Asher made me create her cookie dough, and you didn't think I could resist cookie dough + milk with the little sis, so I didn't go without cookies in January. 

Ingredient

– 2 1/2 cups all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon salt – 1 cup unsalted butter softened, 2 stick – 1 cup packed brown sugar – 1/2 cup granulated sugar – 2 teaspoons vanilla extract – 3 teaspoons white miso paste (optional but highly recommended) – 2 eggs – 1 1/2- 2 cups semi-sweet chocolate chips – 1 cup creamy peanut butter – 1 teaspoon vanilla – pinch of salt – 1-2 cups pretzels lightly crushed (optional) – ice cream for serving (optional) – Flaky sea salt for sprinkling (optional)

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1

Start with a 350-degree oven. Grease 4-6 smaller skillets or one 10-12 inch skillet. A small basin should contain flour, baking soda, and salt (if using). 

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Instruction

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2

In a large mixer bowl, beat butter, granulated sugar, brown sugar, vanilla, and miso for 3–5 minutes until smooth. Add eggs and mix well. Beat in flour gradually. 

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3

Mix in chocolate chips and pretzels. Mix peanut butter, 1 teaspoon vanilla, and a pinch of salt in a small bowl. 

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4

Put half the cookie batter in your skillets. Drop round tablespoons of peanut butter on cookie dough. Now lightly cover the peanut butter with the remaining cookie dough. 

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5

Put the skillets on a baking sheet. Baking on the centre rack takes 20-25 minutes for large skillets and 12-15 minutes for smaller ones. 

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6

Eat skillet cookies with the centre slightly underdone. Dig in after 3-5 minutes of cooling from the oven. Use spoons, not plates. Optional: ice cream or flaky sea salt. YUM. 

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also see

also see

Coconut Chocolate Chunk Cookies Recipe