April 1, 2016

Next Level S**t: Salted Peanut Butter + Chocolate Lava Cookie Skillet

peanut butter cookie skillet

You know what’s lame as hell? The fact that the only restaurants that serve big, gooey cookies in a skillet are places that regard chicken tenders and french fries as a complete and balanced meal. Wtf?? Doesn’t exactly instill confidence in the quality of their ingredients, plus mama needs some veggies for dinner if I’m gonna be digging snout-first into a skillet filled with cookies and ice cream. As usual, my only recourse was to make my own cookie skillet at home. I can use all stellar ingredients from trusted brands, and I can load up on the good stuff first to balance things out a little.

When you make a cookie in a skillet, the game completely changes. It blows the whole, entire cookie world of possibilities wide. freaking. open. Because when you make a cookie in a skillet, awesome things happen. We’re talkin’ next level shit. The cookie edges get crisp and golden, while the interior stays soft and doughy. When you make a cookie in a skillet, you can hide gooey, delicious things inside to delight unsuspecting eaters who think they’re just enjoying a regular ol’ cookie. When you make a cookie in a skillet, you can elevate your cookie game by slapping ice cream and fudge sauce on top and digging in with a fancy spoon. When you make a cookie in a skillet, you have an excuse to use a tiny cast-iron skillet, and honestly, what food isn’t even more enjoyable when eaten from a miniature cast-iron skillet??

peanut butter cookie skillet bite

This sucker is INSANE!!!!! I warn you: it’s rich as all get out, but that’s what vanilla ice cream is for. Bonus: it’s gluten-free and dairy-free (as long as you use vegan chocolate chips and dairy-free ice cream, but I totally won’t blame you if you go straight for the Ben + Jerry’s), so you won’t feel so bloated after indulging. So go ahead, treat yoself.

Print Recipe
Salted Peanut Butter + Chocolate Lava Cookie Skillet
This is basically a giant ridiculously moist peanut butter cookie with crisp, golden edges, a soft, doughy interior and a big, fat molten chocolate center. I don't think I need to say anything more.
Votes: 3
Rating: 5
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Courses Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
6" skillet cookie
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees.
  2. To make molten chocolate center, put almond butter and chocolate chips in a small bowl and microwave for about 45 seconds, until melty. Mix until fully melted and combined. Put in the fridge and let cool until slightly thickened, about 15 min or so.
  3. To make cookie dough, mix peanut butter, sugar, egg and 1/4 tsp salt in a small mixing bowl until fully incorporated.
  4. With a paper towel, lightly grease a small 6-inch cast-iron skillet with ghee or coconut oil.
  5. Press enough cookie dough into the skillet to line the bottom, then spoon the thick molten chocolate on top in the center. Press enough cookie dough on top of the chocolate to cover completely. Sprinkle top lightly with flake sea salt. (You'll have some dough leftover, so you can stick that in the fridge or freezer and save for another day.)
  6. Bake for about 15 minutes, until edges are juuuust slightly golden. Remove from oven and let cool for a couple minutes while you make the fudge sauce.
  7. To make the fudge sauce, in a small bowl, mix the coconut oil, cacao powder and maple syrup until smooth.
  8. Top the cookie with a scoop of dairy-free ice cream (or any ice cream of choice) and a drizzle of fudge sauce.

 

4 responses to “Next Level S**t: Salted Peanut Butter + Chocolate Lava Cookie Skillet”

  1. Peanut butter and chocolate party! Thanks for the recipe, gonna try it out this week. However, I’m based in Vietnam this month and I don’t have access to a cast iron skillet, nor do I know where to find one here! Do you think a regular metal baking pan would work for this?

    • SavoringtheFlavoring says:

      Hi! Yessssssssss, is there anything better than a peanut butter + chocolate party?!?! A metal baking pan would definitely work! I used a small 6-inch skillet, so I’d just look for a smaller pan, or make the cookie layers pretty thin. 🙂 Let me know how it turns out!

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