PEANUT BUTTER-STUFFED SKILLET COOKIE RECIPE BY TASTY
Here's what you need: flour, baking soda, salt, butter, sugar, brown sugar, vanilla extract, egg, chocolate chips, peanut butter, ice cream
Provided by Claire Nolan
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In another bowl, beat softened butter, sugar, and brown sugar until creamy.
- Add vanilla extract and egg, and beat until combined.
- Add the flour mixture and stir until all of the flour is incorporated.
- Pour in the chocolate chips, and stir.
- Pour ½ of the cookie dough into a greased oven-proof skillet and press it into the pan.
- Spread peanut butter over the dough and top with the other half of the cookie dough. Press the dough so it covers the peanut butter.
- Bake for 35-40 minutes or until the edges are golden brown (baking times & temperatures may vary).
- Cut into slices and serve warm with ice cream.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 42 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 20 grams
PEANUT BUTTER SKILLET COOKIE
Baking this cookie in a cast-iron skillet creates irresistibly crisp edges while the center remains moist and sandy. To make it even more special, try heating some of your favorite jam to drizzle over the top and serve with a glass of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet with 1 tablespoon of the butter. Beat the remaining butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, scraping down the bowl as needed. Add the egg, peanut butter and vanilla and beat until smooth and creamy. Add the salt and baking soda and beat until combined. Reduce speed to low and gradually add the flour, mixing until the dough comes together and is smooth.
- Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Make a crosshatch pattern on the surface of the dough with the corner tip of the rubber spatula. Sprinkle the top with sugar.
- Bake until the edges are brown and crisp and the center is still soft, 40 to 45 minutes. Cool on a wire rack for 30 minutes (the cookie will firm as it cools). Warm the jam in the microwave, about 45 seconds. Slice the cookie into wedges and serve with the warm jam.
CHOCOLATE-STUFFED PEANUT BUTTER SKILLET COOKIE
A surprise chocolate filling makes this peanut butter chocolate skillet cookie extra delicious! Serve warm from the oven with a scoop of your favorite ice cream. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and 1-1/4 cups sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Press half the dough into a well greased 10-in. cast-iron or other ovenproof skillet. Sprinkle chocolate chips over dough in skillet to within 1/2 inch of edges. Drop remaining dough over chocolate chips; spread until even. Sprinkle remaining 1 tablespoon sugar over top., Bake until a toothpick inserted in center comes out with moist crumbs, 35-40 minutes. Cool completely on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 453 calories, Fat 27g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 351mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE-STUFFED TOFFEE PEANUT BUTTER COOKIES
These super-sized peanut butter cookies have a hidden surprise. We stuffed them with pieces of milk chocolate before baking, so they're nice and gooey when they come out of the oven.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 14 cookies
Number Of Ingredients 11
Steps:
- Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- For the cookie dough: Whisk together the flour, salt and baking soda in a medium bowl.
- Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Beat in the peanut butter and vanilla until smooth and creamy. Add the flour mixture and mix on low until well combined.
- For the add-ins: Stir in the toffee bits with a wooden spoon until just combined.
- For the filling: Scoop 2 level tablespoons cookie dough into the palm of your hand and flatten into a 2-inch round. Stack 3 chocolate rectangles in the center of the round, then top with 1 additional level tablespoon cookie dough. Press and mold the cookie dough so that it completely covers the chocolate. Flatten the cookie slightly so it is about 1 inch tall. Repeat with the remaining cookie dough and chocolate rectangles to make about 14 cookies total (you will have leftover chocolate pieces). Divide the cookies between the prepared baking sheets.
- Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the tops are puffed and the undersides are lightly browned, about 14 minutes. Cool the cookies on the baking sheets set over cooling racks for 5 minutes. Lightly dust the tops of the cookies with confectioners' sugar, then serve while still warm.
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- In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy. Add egg and vanilla; beat until just combined.
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