Chocolate Chip Peanut Butter Cookie Skillet

chocolate-peanut-butter-cookie-skillet

Ringing in the new year with this Chocolate Chip Peanut Butter Cookie Skillet. Because would a new year really be complete without chocolate and peanut butter? No. The answer is definitely no. And let’s just say this cookie skillet is so good that it didn’t stand a chance to last longer than 24 hours. I’d like to blame my husband and girls for eating most of it, but I’m totally guilty!

I recently discovered peanut butter chips and I’m loving the combination with chocolate chips. You get the best of both worlds with this decadent cookie skillet. The warm, gooey chocolate with peanut butter will make it next to impossible to eat just one {I would know!}. And if I’m being completely honest, I was distracted {school is out and the girls have cabin fever} and I may have accidentally added a full cup of chips instead of a ½ cup. You can do the same for a loaded cookie skillet.

If you haven’t made a cookie skillet before, your life will be forever changed. Okay, maybe not completely, but it’s so easy just to scoop the ingredients into one pan. It took me forever to finally purchase a cast iron skillet and I’m so glad I did. You can get this cast iron skillet on sale here or use an 8 x 8 baking dish for bars.

This recipe is foolproof and makes the moistest, chocolatey, melt in your mouth cookies. Be sure to share your pictures with me on Instagram so I can repost them in my stories. I love seeing you and your family enjoying my recipes!

Ingredients:

1 ½ cup almond flour

1 tsp baking powder

¼ tsp baking soda

½ cup coconut sugar

¼ cup peanut butter chips

¼ cup chocolate chips

3 tbs coconut oil, melted

2 eggs

Directions:

1. Preheat oven to 350 and lightly grease cast iron skillet.

2. Combine dry ingredients, minus the chocolate chips, in a mixing bowl.

3. In another bowl, mix wet ingredients until well combined.

4. Add in the wet ingredients and mix until combined.

5. Add in chips.

6. Pour batter into prepared dish and spread evenly.

7. Bake for 20-25 minutes or until a toothpick comes out clean and edges are browning.

8. Let cool before cutting.