Print

Peanut Butter Skillet Cookie with Ice Cream

Print Recipe

A warm, chewy peanut butter skillet cookie loaded with peanut butter chips and topped with melting vanilla ice cream.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup peanut butter chips (or chocolate chips)
  • Vanilla ice cream, for serving
  • Chopped roasted peanuts, for garnish
  • Warm caramel or chocolate sauce, for drizzling

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 10-inch cast iron skillet.
  2. In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes.
  3. Beat in the egg and vanilla extract until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually mix into the wet ingredients until just combined.
  5. Fold in the peanut butter chips.
  6. Press the dough evenly into the prepared skillet, smoothing the top with a spatula.
  7. Bake for 20-25 minutes, until the edges are golden brown and the center is just set but still slightly soft.
  8. Remove from the oven and let the skillet cool for 10 minutes so it firms up slightly.
  9. Top with scoops of vanilla ice cream, drizzle with caramel or chocolate sauce, sprinkle with chopped peanuts, and serve immediately with spoons.

Notes

For extra gooeyness, slightly underbake the cookie by 2-3 minutes since it continues cooking in the hot skillet. Swap peanut butter chips for chocolate chips or chopped peanut butter cups for a fun variation. Leftovers (without ice cream) can be covered and stored at room temperature for up to 3 days, then warmed in the oven before serving with fresh ice cream.

Find it online: https://www.rapidrecipes.blog/peanut-butter-skillet-cookie-with-ice-cream/