Ingredients
Equipment
Method
- Preheat your oven to 350 F.
- In a medium bowl mix the melted butter and sugar till smooth. Add in the egg, corn syrup and peanut butter and mix until smooth.
- Add the flour, salt, baking soda and chocolate to the bowl and fold until just combined. There should be no streaks of flour remaining.
- Pour into your cast iron or enamel coated skillet and bake for 22-25 minutes, or just until 2 inches around the edges are set and golden brown and the center is a little soft. Let it sit for 5 minutes before topping with icecream and serving.
Video
Notes
Substitutions. I sometimes find that I'm out of brown sugar. If this happens to you, use 3/4 granulated sugar ad add 1 tsp molasses or corn syrup. You'll get the same gooey texture.
Variations. I love mixing semi sweet and dark chocolate. You can do just all of one. I don't recommend using milk chocolate, it'll make the cookie too sweet. If milk chocolate is all you have reduce 2 tablespoons of sugar from the dough.
I haven't tried it myself, but this will work with gluten free flours as well.
You can add chopped nuts to this as well. I love adding walnuts or macadamia nuts.
Tips. You can microwave the peanut butter for 10 seconds to help it mix into the dough easily.
I like using a combination of chocolate chips and a chopped chocolate bar to add variation.
If you over bake your cookie don't worry. It'll still taste delicious, it just won't be as gooey in the center.