While perusing a new cookbook, I came across a recipe for skillet cookies. It was hands-down the easiest cookie recipe I’ve ever made, and while the original recipe was really good, I found that there were endless possibilities for variations of those basic cookies. Making these Chocolate Peanut Butter Skillet Cookies is one of my variations; it takes only 5-10 minutes to make the dough in a cast-iron skillet, and they bake for 15 minutes. If you don’t want to heat up the kitchen, you can do the baking on the grill over indirect heat. While the cookies are great as they are, warm from the oven or at room temperature, you can make them even more special by topping the wedges with a scoop of vanilla ice cream and chocolate sauce. Yum!


Makes 24 Small Wedges

1/2 cup butter
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla

1 1/2 cups flour
1 cup oatmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg

2 cups semi-sweet chocolate chips, divided

1. Melt the butter in a 12" cast iron skillet.
2. Stir in the peanut butter, sugars, and vanilla.
3. Stir over the heat until the butter is melted and the ingredients are combined.
4. Turn off the heat and sprinkle with the flour, oatmeal, baking soda, and salt.
5. Crack the egg into the middle and mix the egg and flour mixture into the butter mixture (carefully so the egg doesn't cook); stir in half of the chocolate chips.
6. Press the mixture down evenly. Bake in a 350º oven for 15 minutes (don't overbake).
7. Remove from the oven and sprinkle with the remaining chocolate chips.
8. Let sit a minute or two and spread the melted chocolate chips over the top.
9. Cut into wedges.

Amount Per Serving
Calories 240 Calories from Fat 111
Percent Total Calories From: Fat 46% Protein 5% Carb. 49%

Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 6 g
Cholesterol 19 mg
Sodium 109 mg
Total Carbohydrate 29 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g

Vitamin A 4% Vitamin C 0% Calcium 0% Iron 3%