Cookie Skillet (8-inch)

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recipe by Patrick Wondrak

  • Time icon
    Total Time
    43mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    663

Peanut butter & Choc Chip Cookie Skillet. Made with an 8-inch skillet.

Inspired by: https://www.thelittleepicurean.com/2016/08/chocolate-chunk-skillet-cookie.html

recipe updated 23 Jun. 2021

Ingredients

  • Unsalted butter icon
    Unsalted butter
    6 tablespoons
  • Dark brown sugar icon
    Dark brown sugar
    7 tablespoons
  • Sugar icon
    Sugar
    3 tablespoons
  • Egg icon
    Egg
    1
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon
  • Smooth peanut butter icon
    Smooth peanut butter
    85 g
  • All purpose flour icon
    All purpose flour
    95 g
  • Sea salt icon
    Sea salt
    ¼ teaspoon
  • Baking soda icon
    Baking soda
    ½ teaspoon
  • Baking powder icon
    Baking powder
    ¼ teaspoon
  • Espresso icon
    Espresso
    ½ teaspoon
  • Semisweet chocolate chips icon
    Semisweet chocolate chips
    120 g

Tools

  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon Medium cast iron skillet
  • kCook icon Small glass bowl
  • kCook icon Stand mixer bowl

Step preview

  1. Add unsalted butter to a clean medium cast iron skillet
  2. Melt slowly until bubbles form - medium heat
  3. Pour the butter into the Stand Mixer Bowl. Do not wash Skillet
  4. Let cool - 10 min
  5. Pre-heat oven - 175°C
  6. Add dark brown sugar to the stand mixer bowl
  7. Add sugar to the stand mixer bowl
  8. Mix until completely mixed
  9. Add egg to the stand mixer bowl
  10. Add vanilla extract to the stand mixer bowl
  11. Mix until combined
  12. Add smooth peanut butter to the stand mixer bowl
  13. Mix until combined then set aside
  14. Add all purpose flour to a clean small glass bowl
  15. Add sea salt to the small glass bowl
  16. Add baking soda to the small glass bowl
  17. Add baking powder to the small glass bowl
  18. Add espresso to the small glass bowl
  19. Whisk until combined
  20. Fold the wet and dry ingredients together until just combined
  21. Fold until just combined
  22. Add semisweet chocolate chips to the stand mixer bowl
  23. Transfer the dry ingredients to stand mixer bowl
  24. Transfer the cookie dough to the used cast iron skillet. Press cookie dough along ties of the pan, ensuring an even layer
  25. Bake until light golden - 23 min, 175°C, middle rack
  26. Let cool - 10 min
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