Chocolate Peanut Butter Skillet Cookie
A peanut butter chocolate chunk cookie with toasted pecans, baked in a cast iron skillet until crispy on the edges and gooey in the middle.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Keyword: cast iron cookie, cast iron skillet cookie
Servings: 10
Calories: 409kcal
Cost: $2.90
- 1 cup pecans halves, raw, unsalted
- ½ cup butter 1 stick, softened at room temp, plus more for greasing pan
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup peanut butter smooth style
- 1 teaspoon baking soda
- 2 cups all purpose flour
- 1 cup semi sweet chocolate pieces chips or chunks
Preheat oven to 350 degrees
Toast pecans (1 cup) in a single layer on a dry skillet on medium high heat for 3-5 minutes until fragrant. Remove from pan and onto a plate or bowl to set aside.
In a medium bowl, mix softened butter (stick), sugar (½ cup), brown sugar (½ cup), 2 eggs, teaspoon vanilla and peanut butter (½ cup).
Add the teaspoon baking soda and flour (2 cups) and stir until smooth.
Add toasted pecans (1 cup) and chocolate pieces (1 cup); reserve some for the top of the cookie if desired.
Grease skillet with a bit of butter on the bottom.
Spread the batter into the skillet in an even layer.
Add any reserved pecan or chocolate chunks over the top of the cookie dough (optional).
Bake at 350 degrees for about 20 minutes for an 8 inch pan until edges are brown and crispy.
Let cool slightly, serve warm with a scoop of ice cream.
- Pecans should be raw, unsalted, and in halves. You can rough chop them if desired.
- Once pecans are toasted, move them to a plate or bowl so they don't accidentally burn on the pan.
- Don't substitute margarine for butter; soften at room temp.
- If desired, reserve a little of the chocolate pieces and pecans to scatter on top of the cookie dough before baking, so that they pop out and make the cookie more appetizing.
- An oven safe skillet can be used if you don't have a cast iron skillet. Whichever skillet is used, grease it with butter for this recipe.
- Add 3 minutes per inch of skillet diameter less than 8 inches, subtract 3 minutes per inch larger than 8 inches.
- Serving suggestion: warm with a scoop of ice cream.
- Store leftover cookie and reheat directly in the skillet at 200 degrees for 15-20 minutes until warm, or reheat in microwave for about 30 seconds on high.
- Cookie can be stored at room temperature for up to 5 days, covered.
Serving: 1g | Calories: 409kcal | Carbohydrates: 53g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 201mg | Potassium: 277mg | Fiber: 3g | Sugar: 29g | Vitamin A: 83IU | Calcium: 52mg | Iron: 3mg