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)

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Vanilla Ice Cream with Peanut Butter Cups and Peanut Butter Swirl

Let’s say you’re in the mood for a more low-key recipe. And that cold weather makes you crave ice cream like a certain husband of mine. Well, I have a … “recipe” for you. Really, it’s just my normal vanilla ice cream with some add-ins. But we need something simple sometimes.

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Chocolate Peanut Butter S’More Brownies

It’s been awhile since I’ve shared a chocolate and peanut butter treat, so here you go. You could always make these with the s’more part, but I liked the mix of textures.

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Peanut Butter Cup Swirl Brownies

Count these as one of my new favorites. Hands down, I love these brownies. I have made them three times recently and love that they are easy, have simple ingredients, and taste amazing. Oh, and I don’t need to make a lot of noise making them, so they can be made during naptime! Although the Fudgelet does prefer I make them with him around so that he can help me lick the bowl clean at the end, haha. The only step I can’t figure out how to do quietly is lining the pan with foil. It usually is fine, but I prefer to not take chances…so I line my pans before he goes to sleep just in case.

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Peanut Butter Whipped Cream

When I made this to go with a pie you will see later this week, some people were immediately on board and some were leery. Not sure why, but they weren’t positive it was a great idea. But, after sampling it, they kept coming back. This recipe makes a LOT, so feel free to scale it down. I wasn’t sure how much people would use, and wanted to have enough. It even kept for a few days in the refrigerator, which surprised me.

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No-Bake Peanut Butter and Chocolate Granola Bars

I alllllllmost named this as a Fudgelet Food post. Almost. He has had some, and I made it Fudgelet-Friendly (no nuts), but let’s be honest. I really wanted this for myself and have been enjoying it as a filling afternoon (morning and evening) snack. It’s mostly healthy as far as treats go, and it makes both the Fudgelet and myself want more.

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Chocolate Chip and Peanut Butter Cookie Pie

It’s the annual day for me to try to share a new pie recipe…which is hard, given I don’t eat many pies. This year, I actually made this on purpose to have a Pi Day post. And then I realized (after making it) that I had just made another pie, albeit a savory one. Oops! That one will have to get shared, too…or saved for next year? Haha. Anyway, I like that this one is as easy as making cookies…but even easier since you just spread the batter in a pan and don’t have to chill it/scoop it/do multiple trays of cookies/etc. So simple. And, bonus? There is peanut butter in it! It’s a bit subtle with the peanut butter, compared to some other recipes I’ve made, but just enough for you fellow chocolate/peanut butter lovers.

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You don’t want to bake this pie all the way through. You want it to still be a bit soft as it is above.

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As it cools, the pie sets up nicely and is like one giant cookie. You definitely need a tall dish for it, so if you don’t have a deep dish pie pan (I don’t), a springform pan can also work, assuming yours is tall on the sides like mine.

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You can microwave the slices to get them ooey gooey again if you like. Entirely up to you. I ate it both ways.

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A peek inside before it baked….

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And what happens when you slide it off the bottom of the springform pan early…

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The Fudgelet and I ate that piece quickly. No one had to know. Except now you do.

Directions for Chocolate Chip and Peanut Butter Cookie Pie

Adapted slightly from Food Folks and Fun

  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 2.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • About 8 mini Reese’s peanut butter cups (the ones about an inch across), cut into quarters

Preheat the oven to 350 degrees and prepare a 9-inch deep dish pie plate, or a 9-inch springform pan. My springform pan is glass and silicone, so I didn’t spray it.

Beat together the butter and peanut butter until fluffy and combined (about 1 minute on medium speed with your mixer).

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Add both sugars and beat for another 2-3 minutes, again until fluffy.

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Add the eggs one at a time, beating for about 30 seconds in-between, then the vanilla. Beat for one more minute.

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Meanwhile, whisk together the flour, baking soda, and salt. Stir in the dry ingredients into the butter/egg mixture, just before it is combined.

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Then, stir in the chocolate chips and mix until combined.

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Press about half of the dough into the bottom of the baking dish. Then, sprinkle the peanut butter cups on top, spreading them out evenly.

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Place the remaining dough on top, pressing down and making sure you cover the peanut butter cups, and that the top is smooth.

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Bake for about 50-55 minutes until the top is lightly browned and dry, and the inside is set but still gooey. Let the pie cool for 30 minutes before serving. If baking it ahead of time, you can microwave slices for about 15-20 seconds to make them gooey again, serve them as is for a more firm/cookie-like slice, or rewarm the entire pie pan in the oven.

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Directions for Chocolate Chip and Peanut Butter Cookie Pie (without pictures)

Adapted slightly from Food Folks and Fun

  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 2.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • About 8 mini Reese’s peanut butter cups (the ones about an inch across), cut into quarters

Preheat the oven to 350 degrees and prepare a 9-inch deep dish pie plate, or a 9-inch springform pan. My springform pan is glass and silicone, so I didn’t spray it.

Beat together the butter and peanut butter until fluffy and combined (about 1 minute on medium speed with your mixer). Add both sugars and beat for another 2-3 minutes, again until fluffy. Add the eggs one at a time, beating for about 30 seconds in-between, then the vanilla. Beat for one more minute.

Meanwhile, whisk together the flour, baking soda, and salt. Stir in the dry ingredients into the butter/egg mixture, just before it is combined. Then, stir in the chocolate chips and mix until combined.

Press about half of the dough into the bottom of the baking dish. Then, sprinkle the peanut butter cups on top, spreading them out evenly. Place the remaining dough on top, pressing down and making sure you cover the peanut butter cups, and that the top is smooth.

Bake for about 50-55 minutes until the top is lightly browned and dry, and the inside is set but still gooey. Let the pie cool for 30 minutes before serving. If baking it ahead of time, you can microwave slices for about 15-20 seconds to make them gooey again, serve them as is for a more firm/cookie-like slice, or rewarm the entire pie pan in the oven.

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