Peanut Butter Stuffed Choc Chip Skillet Cookie
this is the last recipe of september self service - we have done breakfast, lunch and easy dinner meal prep so now of course dessert 🍪
Ingredients
Directions
- 1
Preheat oven to 180 degrees.
- 2
In a large bowl, combine the butter, brown sugar, and white sugar and mix until smooth and creamy.
- 3
Add the egg and combine.
- 4
Fold in flour, baking soda, and salt to the sugar batter and mix until just combined.
- 5
Fold through chocolate.
- 6
Spread half the batter evenly in a non-stick skillet or oven-safe frying pan.
- 7
Top with a layer of peanut butter spread with a knife to get even distribution.
- 8
Add remaining cooking batter and spread evenly on top so cookie is even on top.
- 9
Bake for 20 minutes or until the very edges are set but the center is still soft/gooey.
- 10
Remove to rest for 5 minutes.
- 11
Serve when still warm with ice cream.
Notes
cookie best eaten on the day while fresh but you can keep it in the fridge for a few days it just won’t be as soft again.. it’ll turn into a real cookie and be nice and crunchy
