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.
Servings Prep Time
16″ skillet cookie 15minutes
Cook Time
15minutes
Servings Prep Time
16″ skillet cookie 15minutes
Cook Time
15minutes
Ingredients
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.