Peanut Butter Stuffed Skillet Cookie Recipe By Tasty Food

PEANUT BUTTER-STUFFED SKILLET COOKIE RECIPE BY TASTY

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!

PEANUT BUTTER SKILLET COOKIE

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.

3 INGREDIENT PEANUT BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• In a large bowl, mix together the peanut butter, sugar, and egg.
• Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
• For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
• Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
• Remove from baking sheet and cool.
• Enjoy!

CHOCOLATE-STUFFED PEANUT BUTTER SKILLET COOKIE

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.

PEANUT-BUTTER CUP STUFFED BROOKIES RECIPE BY TASTY

Steps:

• Preheat your oven to 350°F. Prepare your brownie batter.
• Spray a muffin tin pan with nonstick cooking spray.
• Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
• Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
• Serve.

CARAMEL-STUFFED CRINKLE SKILLET COOKIE

Steps:

• In a bowl, combine the wet ingredients: sugar, cocoa powder and olive oil.
• Once combined, add the eggs then mix.
• Add the vanilla extract and mix more.
• In another bowl combine the dry ingredients: flour, baking soda, and salt; mix.
• Add the dry ingredients to the wet ingredients; mix.
• Cover with a plastic wrap, then chill for 2-3 hours.
• Take half of the cookie mixture and make a loose-looking cookie.
• Place a layer of caramels on top.
• Seal the caramels with the other half of the chocolate cookie dough.
• Coat the giant cookie with rainbow sprinkled.
• Set the cookie into an 8-inch cast iron skillet.
• Bake at 350°F for one hour.

CHOCOLATE CHIP SKILLET COOKIE RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Press ⅔ of the cookie dough into the bottom and up the sides of a small skillet or a small cake pan.
• Place the chocolate chunks in the middle of the cookie dough, then place the other flattened ⅓ of the cookie dough on top.
• Crimp the edges of the dough together to seal in the chocolate.
• Bake for 35-40 minutes.
• Serve warm with ice cream and caramel sauce.
• Enjoy!