Chocolate Chip Skillet Cookie
This skillet cookie has crispy edges and a gooey center. It's full of chocolate, peanut butter and it the perfect treat for your friends and family!
- 1/2 cup butter melted
- 3/4 cup brown sugar not packed
- 1 egg room temperature
- 1.5 tsp corn syrup
- 2 tbsp peanut butter
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup semi sweet chocolate chips
- 1/2 cup dark chocolate chopped
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.
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.