Peanut Butter Chocolate Chip Skillet Cookie
It was Friday night and a crazy cookie craving came over me like a wave. It usually happens just like that, totally out of the blue. I’m not a huge sweets person, but every so often, a girl needs a cookie!
So in an effort to make something simple but packed with that perfect flavor combo of peanut butter and chocolate, this Peanut Butter Chocolate Chip Skillet Cookie was born.
It’s delicious with mini or regular chocolate chips, but if you’re really ready to pile on the yum, I highly suggest swapping in some of the chocolate chips for mini peanut butter cups. It amps up the PB/Chocolate flavor to the next. level.
The really sneaky part about this recipe is that it’s very low in regular flour. The majority of the base is made from almond flour and peanut powder.
Peanut powder is amazing stuff. It’s made by pressing roasted peanuts into a fine flour, so it tastes just like peanut butter but contains less fat. While it doesn’t work as a one-for-one swap for regular flour, we can swap out some of the flour for peanut butter powder in this cookie dough to an extra peanut-y bite.
I most often use Jif Peanut Powder, but I’ve also heard great things about PB2 Powder.
All of this means that this delicious peanut butter chocolate chip skillet cookie is almost gluten-free…though if you’re entirely gluten-free, go right ahead and swap in nut flour for all the flour! They may turn out a touch more dense, but the flavor’s all there.
I mean, just look at those cookie crumbs!
How to make an easy Peanut Butter Chocolate Chip Skillet Cookie that’s a little healthy:
1. Grab a cast-iron skillet—that’s the key to making these easy and fun!
2. Swap in peanut powder (like Jif or PB2) for some of the flour
3. Use coconut sugar in place of some of the regular white sugar
4. Add in a whole bunch of chocolate chips or mini PB cups… you’ll never regret those!
- 1/2 cup butter softened
- 1/4 cup brown or coconut sugar
- 1/4 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup Jif or PB2 peanut powder
- 1/4 cup almond flour
- 1/2 cup flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup mini peanut butter cups and/or chocolate chips
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Preheat the oven to 350ºF. Spray a cast-iron skillet with coconut oil spray or baking spray. Set aside.
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In a bowl, cream the softened butter and both sugars together for 1 minute until light in color and creamy. Add in the egg and vanilla and mix on medium for 1 minute until fully incorporated.
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Stir in the peanut powder, flours, baking soda and salt. Mix for 1 minute. Scrape down the sides of the bowl once and mix for another 10 seconds.
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Mix in the mini peanut butter cups and/or chocolate chips.
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Add all the dough into the prepared skillet. Use a piece of plastic wrap to press the dough lightly into the skillet to flatten and even out—they don't have to be perfect—a little craggy will work! Then pop 'em in the oven.
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Bake for 20 minutes or until the sides and top of the cookie have just started to brown. Remove from the oven and let cool for 20 minutes before cutting.
