Peanut Butter Fluffernutter Skillet Cookie
By MooK
Ingredients
- 3 tablespoons unsalted sweet cream butter, browned
- 2 tablespoons light brown sugar, packed
- 1 1/2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 5 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup peanut butter chips
- 1/4 cup semisweet chocolate chips
- 1/4 cup creamy peanut butter
- 1/4 cup Marshmallow Fluff
Details
Preparation
Step 1
Preheat oven to 350 degrees F and thoroughly grease a 6-inch cast-iron skillet with butter
In a small mixing bowl, whisk together melted butter and sugars until smooth
Add egg yolk and vanilla extract and whisk until just combined
In a separate small mixing bowl, sift together flower, baking soda, and salt
Pour wet ingredients into dry ingredients and stir with a wooden spoon, scraping down the sides of the bowl as necessary, until incorporated
Fold in peanut butter chips and chocolate chips
Press about ⅔ of the cookie dough into the skillet until a thin layer covers the base of the skillet
Use a spoon to place small dollops of Marshmallow Fluff over the dough
Crumble bits of remaining dough over the Fluff layer (be sure to let some of the Fluff stay exposed -- this will result in a marbled effect once the cookie bakes)
Use a spoon to place small dollops of peanut butter over the dough and Fluff
Bake for 12-14 minutes, or until the edges of the cookie start to turn golden brown (the center of the cookie may be slightly under-baked -- it’s better this way! And it will continue to bake through a bit as it cools.)
Allow skillet cookie to cool slightly (about 5 minutes) on a wire cooling rack
Top with ice cream and enjoy!
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