I will admit that I typically make a skillet cookie as an alternative to a normal meal on the days when I’d just rather eat a bunch of sugar than an actual dinner. Yes, I know… That’s certainly not healthy nor does it cover any legit food groups. It only happens once or twice a year so don’t get too worried. I have found that using a mini cast iron or stainless steel fry pan is best for a skillet cookie. Anything larger doesn’t bake completely in the middle and usually leaves you with way too much cookie for one sitting (especially since it will get too soggy to save if served with ice cream on top). The peanuts in this recipe give a nice soft crunch and offer a different salty flavor than the more popular walnut/pecan addition.
- 1/4 cup butter, softened
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1/2 tsp vanilla
- 3/4 cup flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/4 cup dry roasted salted peanuts
- Preheat oven to 350º. Rub butter into a 6-7″ cast iron or stainless steel skillet.
- In a bowl, beat butter with both sugars until fully incorporated. Add egg and vanilla and beat until smooth. Add flour, baking soda, and salt. Mix until just combined. Stir in chocolate chips and peanuts.
- Transfer to the prepared skillet and smooth out the top. Bake for 20-25 minutes, until tooth pick inserted at center comes out clean. Serve while still warm with a generous scoop of ice cream.