skillet chocolate and peanut butter chip cookies

May 13, 2014


If there’s one thing you should know about me, I have a major sweet tooth. Particularly when it comes to cookies. I really am a cookie monster. I live for chocolate chip, snickerdoodle, peanut butter, chocolate chip oatmeal, pecan sandies, chocolate chocolate, white chocolate macadamia nut, even crazy varieties like Ice Cream Sundae. If you’re trying to bribe me, cookies will do the trick. My friends know this and even take advantage of it. Like on my friend’s last day at work she brought me cookies so I wouldn’t cry. Well it didn’t work. I cried but the cookies definitely helped.. a little! Skillet cookies always make me think of going to BJ’s Restaurant and getting a birthday pizookie {the pizza cookie!}. There’s really nothing better than a warm chocolate chip cookie out of the oven with a cold scoop of ice cream. It is heaven. This recipe is my go-to for regular chocolate chip cookies and I’ve even adapted it to include peanut butter chips as well. Because you know that the only thing I love more than cookies is a good chocolate and peanut butter combo {exhibit a. b. c}. 

Skillet Chocolate and Peanut Butter Chip Cookies
makes 28 large cookies {or 8 skillet cookies!}

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)

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!

Happy happy Tuesday everyone!! What’s your favorite cookie variety? I’d love to hear {and chat favorites with you!}