Happy almost Halloween! I thought this would be a good recipe to share today for a few reasons. One, it is super kid-friendly. Kids can help you make them (although I did not have the Fudgelet help this time). Kids will also like eating them. Also, this is a super easy recipe to make. Perfect for a Halloween party to share with others. You could make these more Halloween-like by turning them into some cute creatures or using Halloween colors to dip them in. I’m sure you can be more creative! I will mention that I started getting a bit lazy and messy so some of them look more marbled than they need to…but I also feel like it doesn’t matter.
I’ve been doing a new thing where if possible, I try to make a half batch of a recipe. It doesn’t always work if a recipe calls for one egg, or the like, but if I can, then it makes it so that we can get through the treats in a reasonable time without stuffing our faces constantly. I’ve been less hungry, but still wanting to bake a lot. So, this lets me satisfy my baking itches and my belly needs. The recipe today is an example. You can make a double batch of what I wrote (which is half of the original) or you can make it as is. This will make between 24-30 cookies, which is perfect for our small family to enjoy. It leaves you wanting more…without them getting stale first.
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.
Either way you make this, it is easy and fast.
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!
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)
When I first saw these cookies, I was very excited to try them. I was intrigued by the idea of using cold butter, by how big they were, and of course…the combination of chocolate and peanut butter. Just like in the original post, mine also turned out large and tall, which is great. It seemed like a lot of butter, but there is a lot of flour and cocoa powder to even it out, and I think that helps keep the cookies from spreading. Mine barely lost their ball shape, but that’s fine by me. They were still delicious and just looked even bigger than I expected.
First, a shoutout to my Aunt V who sent this recipe to me. It looked a bit different…basically, I decided to do a riff on what she sent me. The combination of chocolate and peanut butter is always so delicious, so it’s not like you can go wrong. And look at the results….