Easy, salted, melt in your mouth chocolate chip cookie with pockets of peanut butter baked in a cast iron skillet. Vegan and ready in 30 minutes.
This cookie skillet might as well be names a Reese's cookies skillet, because that is what it tastes like. It is to die for. Good luck if you are trying to share it. This recipe is hard to share because it is that good!
You Need To Make This Skillet Cookie
This cookie skillet is totally vegan. You will never knot the difference! This cookie skillet melts in your mouth and each bit has peanut butter flavor. The way we mix in the peanut butter gives this cookie skillet pockets of melty warm peanut butter in each bite. If you love peanut butter cups, you will love this cookie skillet.
There aren't too many ingredients in this cookie skillet and you can easily mix it in a stand mixer or by hand for the ultimate texture.
Ingredients Needed For This Chocolate Chip Peanut Butter Skillet Cookie
All purpose flour.
Apple sauce. I prefer unsweetened. This will react as our "egg" in the recipe.
Baking soda. Be sure it is fresh and now expired, this is what fluffs the skillet cookie.
Salt. You will need a little salt for this to react with the baking soda. I prefer course sea salt.
Chocolate chips. Be sure they are vegan! I prefer semi sweet.
Vanilla extract. For flavor!
Brown sugar. I prefer light brown sugar. This is what gives the cookie a lovely chewy consistency. You can also use brown sugar substitute if you are are watching sugar intake.
Granulated white sugar. Helps crisp the cookie!
Peanut Butter. I always opt for a natural peanut butter.
Vegan Butter. You can use any plant based butter, there are several options out there. Just read the label. This needs to be room temp for best outcome!
Let's Make This Chocolate Chip Peanut Butter Skillet Cookie
Step one. Preheat oven to 350º In a stand mixer are large bowl, mix room temperature plant based butter with both the brown sugar and the granulated white sugar. Mix by hand if not using a stand mixer. Just cream the sugar and butter and be sure it is mixed well.
Step two. Add in the applesauce, vanilla extract and mix well. Then add in flour, salt baking soda, chocolate chips. Mix well. Next, add in the peanut butter and mix just a bit, try not to over mix if you want pockets of peanut butter throughout the cookie.
Step three. In a greased 10 inch skillet or cast iron, spread skillet cookie dough evenly. Make sure it is smooth over the top so the skillet cookie cookies evenly. Feel free to add some extra chocolate chips to the top for looks.
Tips For This Chocolate Chip Peanut Butter Skillet Cookie
Make sure your cast iron is well maintained and not rusted for the best result!
Use a flax egg in place if needed.
Yes, be sure they are the same as brown sugar and granulated white.
No! You can use any non-stick 10 inch skillet you have on hand.
Yes, you can.
Other Recipes You Might Like
Chocolate Chip Peanut Butter Skillet Cookie
- 10 inch skillet
- 6 tbsp plant based butter *
- ½ cup white granulated sugar
- ⅓ cup light brown sugar, packed
- ¼ cup unsweetened applesauce
- 1¼ tsp vanilla extract
- 1 cup all purpose flour *
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chips I use semisweet
- ½ cup peanut butter natural pb is best
- 3 scoops vegan vanilla ice cream *optional!
- Preheat oven to 350º In a stand mixer are large bowl, mix room temperature plant based butter with both the brown sugar and the granulated white sugar. Mix by hand if not using a stand mixer. Just be sure it is mixed well.
- Add in the applesauce or other egg replacement, vanilla extract and mix well. Then add in flour, baking soda, salt, chocolate chips. Mix well. Next, add in the peanut butter and mix just a bit. Try not to over mix if you want pockets of peanut butter throughout the cookie.
- In a greased 10 inch skillet or cast iron, spread skillet cookie dough evenly using a spatula. Make sure it is smooth over the top so the skillet cookie cookies evenly. Feel free to add some extra chocolate chips to the top for looks. Bake for 20 - 25 minutes or until a toothpick comes out clean. Let the skillet cookie sit for about 5 to 10 minutes to cool a little before topping with ice cream or digging into!