So I’m a bit of a hypocrite. In one post I talk about my recent low-sugar-living lifestyle and how cutting back on refined sugar has been great… then in my next post? This.
HEY. Don’t judge. I never said I’ve cut out sugar completely, I merely said that I’ve been eating less of it. Which is good. But sometimes… sometimes a girl just needs to go home, put on some stretchy pants, bake a big skillet cookie, and eat it fresh out of the oven with a scoop of vanilla ice cream because that’s just how I cope with life.
There’s a reason STRESSED is spelt DESSERTS backwards. The latter cures the former.
Now, I don’t bake things like this every day. This is the kind of dessert that’s saved for a special occasion; served after a Sunday night feast, during a fun-filled games night with your closest friends, or when your best friend comes over to vent about life but you’re out of wine and need something to cry over. This is the kind of dessert you eat with your pals, spoons in your hands, straight outta the pan like animals.
You could – I guess – slice this up and serve it all civilized-like. But where’s the fun in that? I sliced it simply for photography purposes, but given the choice, I’d be scooping right from the pan. #noshame
I realize I’m a little late on this food blogging trend. Skillet cookies are nothing new. If you’re unfamiliar with the concept, it’s basically a big cookie that you bake in an oven-safe skillet. Kind of like a brownie. In fact, I really debated naming this post Double Chocolate & Peanut Butter Brownie, but Skillet Cookie just has a better ring to it. Plus, skillet cookies are fun.
And if you’re still not convinced that this skillet cookie will cheer you up, just think about the flavours. Chocolate. Double chocolate. And peanut butter. Together. In one big, freshly baked, soft and fluffy, warm and melty cookie. ??
So phone a friend, grab a spoon, and prepare yourself for one awesome cookie experience.
|Double Chocolate & Peanut Butter Skillet Cookie|| |
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, melted
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 cup peanut butter (smooth or chunky)
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 tsp instant coffee, dissolved in 1 tsp water
- 1 heaping cup of chocolate chips (or a chopped up chocolate bar)
- ½ cup peanut butter chips
- Preheat oven to 350ºF. Lightly grease a 10" oven-safe skillet; set aside.
- In a small bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
- In a large bowl, beat together the butter and sugars until fluffy. Add the peanut butter, eggs, vanilla, and coffee mixture and mix until smooth. Add the flour mixture and stir until thoroughly combined. Stir in chocolate and peanut butter chips, saving a bit to sprinkle on the top.
- Transfer batter to skillet (it'll be thick!) and spread out, flattening the top. Leave a bit of a border around the pan, since the cookie will rise slightly when baking. Sprinkle the remaining chocolate and peanut butter chips on top and press them lightly into the batter.
- Bake for 30-35 minutes, until a toothpick inserted in the centre comes out clean. Let cool slightly before slicing.