Description
You won’t be able to resist this warm, thick, and fudgy Peanut Butter Chocolate Chip Skillet Cookie!
Ingredients
- 1 cup Unsalted Butter, Softened
- 1-½ cup Light Brown Sugar, Packed
- 1 Egg
- 2 teaspoons Vanilla Extract
- 1-½ cup All-purpose Flour
- 1-½ teaspoon Baking Powder
- ½ teaspoons Salt
- 1-¼ cup Old Fashioned Oats, Divided
- 2 Tablespoons Milk, Any Kind (I Used 2%)
- ¾ cups Creamy Peanut Butter
- ½ cups Semi-Sweet Chocolate Chips
- Vanilla Ice Cream, For Serving (optional)
Preparation
Preheat oven to 325ºF. Lightly grease a 10-inch cast iron skillet with nonstick cooking spray. Set aside.
In a large bowl, cream butter and brown sugar with an electric hand mixer or stand mixer with fitted paddle attached until smooth and fluffy, about 3–4 minutes. Add egg and vanilla. Beat until combined.
In a small bowl, whisk flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until just combined. Beat in 3/4 cup oats and milk.
With dampened hands, spread half of dough mixture onto bottom of prepared skillet. Spread peanut butter onto dough, followed by chocolate chips.
Drop heaping spoonfuls of remaining dough over peanut butter mixture. Sprinkle with remaining 1/2 cups oat and more chocolate chips, if desired.
Bake until center is slightly firm and cookie is golden brown, about 45–50 minutes. Cover loosely with foil the last 10 minutes of baking to prevent excess browning, if desired. Let cool for 15 minutes, then serve with vanilla ice cream, if desired.
