Skillet Cookie, Two Ways

You know me and chocolate peanut butter treats…we go together like, well, chocolate and peanut butter. So, I wanted to make this skillet cookie from Gimme Some Oven. I ended up making it for a friend’s birthday when we also had a playdate. I left it with her since, you know, it was for her birthday, but I did get to taste it and it was great. Then I made a version without the cocoa powder and it was still good, but less soft and more of a crunchier/shortbread texture. Still good, and less rich tasting. Then I made the chocolate version again, but again to share with friends…one of these days I will make it for us when I can take a picture of a slice…but not today.

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Either way you make this, it is easy and fast.

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You can swap in different mix-ins and change the amounts too. That part doesn’t matter as much and allows you to be creative. Have fun with your favorite flavor combinations!

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Directions for Skillet Cookie, Two Ways

Slightly adapted from Gimme Some Oven

  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg, room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup all-purpose flour (plus 1/3 cup if not doing cocoa powder)
  • 1/3 cup unsweetened Dutch process cocoa powder (omit if not doing the chocolate version)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup peanut butter chips
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped Reeses cups (optional)

Preheat the oven to 350 degrees F. Lightly spray/butter a 9-inch cast iron skillet.

With your paddle attachment for the stand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes).

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Add the egg and vanilla, then beat for one minute. In a separate bowl, whisk together the flour, cocoa powder (if using), cornstarch, baking soda, and salt.

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Add the flour mixture to the mixer and mix on low until almost combined. Add the mix-ins (chips and cups) and stir to combine. Use a spatula to check that everything is combined with a quick stir.

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Spread the dough into the skillet and smooth it out until there is an even layer.

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If you can, bring up the dough slightly around the edge creating a slight lip. Bake for 15-18 minutes until a toothpick comes out clean (the edges will be more set and the middle still a bit soft). Allow to cool for at least 5-10 minutes before serving.

 

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Directions for Skillet Cookie, Two Ways (without pictures)

Slightly adapted from Gimme Some Oven

  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg, room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup all-purpose flour (plus 1/3 cup if not doing cocoa powder)
  • 1/3 cup unsweetened Dutch process cocoa powder (omit if not doing the chocolate version)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup peanut butter chips
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped Reeses cups (optional)

Preheat the oven to 350 degrees F. Lightly spray/butter a 9-inch cast iron skillet.

With your paddle attachment for the stand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes). Add the egg and vanilla, then beat for one minute. In a separate bowl, whisk together the flour, cocoa powder (if using), cornstarch, baking soda, and salt. Add the flour mixture to the mixer and mix on low until almost combined. Add the mix-ins (chips and cups) and stir to combine. Use a spatula to check that everything is combined with a quick stir.

Spread the dough into the skillet and smooth it out until there is an even layer. If you can, bring up the dough slightly around the edge creating a slight lip. Bake for 15-18 minutes until a toothpick comes out clean (the edges will be more set and the middle still a bit soft). Allow to cool for at least 5-10 minutes before serving.

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