Skillet Peanut Butter Cookie

5 from 6 votes

Skillet Peanut Butter Cookie

This skillet peanut butter cookie is a warm & gooey dessert made in 20 minutes! A peanut butter oatmeal cookie is studded with chocolate chips and peanut butter chips - best served a la mode!

Prep Time5

Cook Time35

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $5

Equipment

Ingredients

1 cup old-fashioned oats
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon ground cinnamon
½ cup salted butter (or coconut oil)
¾ cup creamy peanut butter
¾ cup granulated sugar
2 Tablespoons honey
¼ cup whole milk
2 eggs
2 teaspoons pure vanilla extract
1 cup chocolate chips
½ cup peanut butter chips

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Grease a 10” cast iron skillet with butter, set aside.
In a medium bowl, mix oats, flour, baking soda, cinnamon and salt and set aside.
Combine peanut butter and melted butter.
Then stir or whisk in the honey, sugar, milk, vanilla and eggs.
Add the dry ingredients to the wet ingredient mixture and stir until combined.
Stir in chocolate chips and peanut butter chips and until evenly distributed throughout the batter.
Spread the batter in the prepared skillet and bake in the preheated oven for 15-20 minutes or until the edges are just barely browned and the center is set but still a little "wiggly" when shaken. Do not over bake.
The cookie will be a little “jiggly” when you remove it from the oven. It will continue to cook and setup in the cast iron skillet as it cools.
Let cool until it’s set but still slightly warm (about 30-60 minutes). Cut and serve with ice cream!

Video

Notes

Ingredient Substitutions

All-purpose flour: gluten-free flour and oat flour are great substitutes.
Salted butter. coconut oil and unsalted butter work well.
Creamy Peanut Butter: crunchy peanut butter or any nut or seed butter (sunflower butter, almond butter, cashew butter, etc). are good substitutes.
Granulated sugar: Any granulated sugar works well including organic cane sugar and coconut sugar.
Honey: Maple syrup or any other liquid sweetener can be used in place of honey.
Whole milk: any non-dairy or regular dairy milk works well, especially almond milk, coconut milk and 2% milk.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Reheat in the oven set to warm or in the microwave to restore the gooey taste and texture.

Nutrition