With melty chocolate and rich peanut butter, this skillet treat is the ultimate indulgence.
Our Best Skillet Cookie
Makes about 8 servings
- 1 cup unsalted butter, softened
- 1½ cups firmly packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1¼ cups old-fashioned oats, divided
- 2 tablespoons whole milk
- ¾ cup creamy peanut butter
- ⅔ cup semisweet chocolate morsels
- Vanilla ice cream, to serve
- Preheat oven to 325°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla; beat until combined.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in ¾ cup oats and milk.
- With dampened hands, press half of dough into bottom of prepared skillet. Spread peanut butter onto dough. Drop heaping tablespoonfuls of remaining dough over peanut butter. Sprinkle with chocolate morsels and remaining ½ cup oats.
- Bake until golden brown, about 45 minutes, covering loosely with foil during last 10 minutes of baking to prevent excess browning, if necessary. Let cool for 15 minutes. Serve with vanilla ice cream, if desired.
Find more delectable desserts like this one in our Southern Baking 2018 special issue.