Skillet Chocolate and Peanut Butter Chip Cookies
makes 28 large cookies {or 8 skillet cookies!}
INGREDIENTS
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/4 cups packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
2 cups semisweet chocolate chips (1 cup chocolate chip, 1 cup peanut butter)
DIRECTIONS
Preheat over to 375 degrees and put oven rack in middle position. Line 2 baking sheets with parchment paper, or butter inside of cast iron pans.
Whisk together flour, baking soda, and salt in a small bowl.
Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour in 3 additions, until just blended. Last but not least, stir in the chips.
Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart. If you’re going go the skillet route {doo it!}, scoop 1 cup into skillet and flatten slightly.
Bake until golden, 13 to 15 minutes. Transfer to a rack to cool.
Best eaten day of, warm out of the oven, with a big scoop of vanilla ice cream!
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