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Peanut Butter Chocolate Chip Skillet Cookie à la Mode

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Credit: Elizabeth Van Lierde and Abagail Halstead

Skillet Cookie

Pizookie, skillet cookie — whatever you want to call it, it’s freaking delicious. This jumbo-size gooey chocolate chip skillet cookie literally oozes with peanut butter and pretzels for the most marvelous sweet and salty flavor mash-up. I’ve never served it with bowls — only spoons — and it’s usually gone within 10 minutes flat. Time it.

Buy the book : Everyday Entertaining by Elizabeth Van Lierde

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Peanut Butter Chocolate Chip Skillet Cookie à la Mode Recipe

Yield Serves 4 to 5

• fish-free
• alcohol-free
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• tree-nut-free
• soy-free
• red-meat-free

Per serving, based on 5 servings. (% daily value)

• Calories 1282
• Fat 68.3 g (105.1%)
• Saturated 35.4 g (177.2%)
• Carbs 149.2 g (49.7%)
• Fiber 8.5 g (33.9%)
• Sugars 55.2 g
• Protein 21.0 g (42.1%)
• Sodium 849.8 mg (35.4%)

Ingredients

• 1 cup

  (2 sticks) unsalted butter

• 2 1/2 cups

  all-purpose flour

• 1 teaspoon

  baking soda

• 1 teaspoon

  kosher salt

• 1

  egg

• 1 1/2 cups

  light brown sugar

• 3 teaspoons

  vanilla extract

• 1 cup

  dark chocolate chunks + more for top

• 1 cup

  crushed pretzels + more for top

• 1/2 cup

  creamy peanut butter + more for top

• Vanilla ice cream

Instructions

1. In a heavy bottom sauce pan, melt butter on medium heat. Melt/brown the butter until it starts to turn a light amber color. Be careful! The butter can burn very easily. Remove the butter from the pan and into a separate large glass bowl to cool. While butter is cooling, prepare the rest of the dough.

2. Preheat oven to 350 degrees F. Grease a medium 9-inch cast iron skillet with butter or non-stick spray.

3. In a large bowl whisk together flour, baking soda, salt and set aside. Add eggs, brown sugar, and vanilla extract to the cooled brown butter and whisk together. Add wet ingredient mixture to flour mixture and fold to combine. Add in chocolate chunks and pretzel pieces to cookie dough.

4. Press half of the cookie dough mixture into the skillet and dollop the peanut butter evenly into the center. Top with remaining cookie dough. Dollop a few more teaspoons of peanut butter on top, extra chocolate chunks and pretzels.

5. Bake for 20-25 minutes or until the top is golden brown. Top with vanilla ice cream before serving.

Recipe Notes

This recipe is excerpted from Everyday Entertaining by Elizabeth Van Lierde. Images by Elizabeth Van Lierde and Abagail Halstead.

Source : food