Chocolate Chip Peanut Butter Skillet Cookie
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.
- 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!
* use all purpose gluten free to make gluten free, but timing and textures will be slightly different.
*To store, slice up and add to a sealed container. Keep in the fridge for up to 5 days or in the freezer for up to 3 months. Defrost before eating!
Calories: 367kcal | Carbohydrates: 55g | Protein: 2g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 335mg | Potassium: 54mg | Fiber: 1g | Sugar: 38g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg