Valentine’s Day Cookie Skillet
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This Valentine’s Day Cookie Skillet is a soft and gooey peanut butter cookie filled with chocolate chips and milk chocolate caramel hearts! This peanut butter chocolate caramel cookie skillet is the perfect Valentine’s Day dessert to share!
If you're looking for more Valentine's Day inspiration check out my Valentine’s Day Peanut Butter Blossoms, Homemade Valentine's Day Chocolate Box, or Chocolate Heart Thumbprint Cookies!
Table of Contents
This soft and gooey peanut butter cookie is filled with dark chocolate chips for that classic chocolate and peanut butter combo that everyone loves so much! Then, I top it with Lake Champlain Organic Milk Chocolate Caramel Hearts that are filled with caramel when broken open. I top this with a scoop of Cosmic Bliss Peanut Butter Bliss Ice Cream, that uses grassfed dairy. This is the perfect Valentine’s Day Cookie Skillet to share with your family!
You can easily make the cookie skillet any time during the day, then just warm it up for a few minutes in the oven (at 350°F) and scoop ice cream on top before serving. This makes it easy and simple to end your Valentine's Day dinner with homemade dessert.
Why You'll Love This Recipe
Shareable: If you have a family, then this is such a sweet recipe for Valentine's Day as it brings everyone together to share.
Chocolate and Peanut Butter: This cookie is a classic combination of chocolate and peanut butter that everyone will love!
Indulgent: Valentine's Day is an indulgent holiday, and you should indulge! This is the perfect indulgence as it combines soft and gooey cookie with rich and creamy ice cream for the ultimate treat.
Ingredients
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Costco Kirkland Organic Peanut Butter
Cairnspring Mills Organic All Purpose Flour
Nuts.com Organic Dark Chocolate Chips
Lake Champlain Organic Milk Chocolate Caramel Hearts
Tools Needed
Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)
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Step by Step Instructions
Step 1
Preheat your oven to 300°F. I like to soft bake cookie skillets, so I bake them a lot lower than traditional cookies.
Step 2
In the bowl of a stand mixer add the butter, cane sugar, light brown sugar, and vanilla extract. Cream until there are no chunks of butter. Then the peanut butter and eggs get added in, and mix just for a few rotations. You don’t want to overmix peanut butter whenever you are using an organic/natural peanut butter that naturally separates, as it can separate in your dough if it is overmixed.
Step 3
Next, add in the flour, baking soda, and salt and mix to combined. And, then add in the chocolate chips and mix together to combine.
Step 4
I use a 10-inch skillet for this recipe. I press the cookie dough into the skillet evenly, and then I add the chocolate hearts right on top where I want them. Don’t press them in so much as the cookie will rise, so if you press them in too much, the cookie dough could end up covering some of the hearts!
Step 5
Bake the cookie for 45 minutes or until it’s golden brown and done in the center. If you like really doughy cookies, then feel free to bake a few minutes less! (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
I like to top this with a scoop of ice cream and just dig in with spoons!
FAQ's
Yes, just add ¼ teaspoon salt to the recipe.
That's okay, you can still make this without them and it will still be a delicious chocolate peanut butter cookie skillet!
If you have leftover, you should remove the cookie from the skillet. Break it up, if need be, and store in an an airtight container.
Craving More?
Valentine's Day Cookie Skillet
Ingredients
- 113 grams salted butter softened
- 113 grams cane sugar
- 113 grams light brown sugar (packed)
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 113 grams peanut butter
- 191 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams dark chocolate chips
- 12 Lake Champlain Organic Milk Chocolate Caramel Hearts
Instructions
- Preheat the oven to 300°F.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the eggs and peanut butter and mix for just 3 to 4 rotations, until the yolks break, do not overmix.
- Add the flour, baking soda, and sea salt in that order and mix on low until combined. Add the chocolate chips and mix on low until combined.
- Press the cookie dough into a 10-inch oven safe skillet. Add the chocolate hearts on top, do not press in too much.
- Bake for 45 minutes or until the edges are golden brown and the center is done.
- Serve with ice cream!
Notes
Nutrition
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