Valentine's Day Peanut Butter Cookie Skillet
This shareable cookie skillet makes the perfect Valentine’s Day Peanut Butter Cookie Skillet! I use caramel milk chocolate hearts inside a soft peanut butter chocolate chip cookie that's perfect enjoyed with a big scoop of vanilla ice cream.
Equipment
- Digital Food Scale
- Stand Mixer
- Cast Iron 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 using a rubber spatula or your hands. 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 the warm cookie with ice cream!
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I prefer to leave it out on the counter overnight to soften naturally.
- You can substitute the peanut butter for almond butter, cashew butter, or sunflower butter if you prefer.
- If you don't have a 10-inch skillet, a 10-inch cake pan also works.
- Use any kind of chocolate hearts you like.
- If you want to make this outside of Valentine's Day, try topping it with Vegan Dark Chocolate Mini Peanut Butter Cups instead of chocolate hearts.
- Be sure to lightly place the chocolate hearts in the cookie dough, don't press them down. The cookie will rise, so you don't want to press them in as it can rise above the hearts.
- If you notice that the chocolate hearts have sunk a little after the cookie bakes, you can place more on top right when it comes out of the oven!
- I like a very soft baked cookie skillet, so I bake this at 300°F. But, if you prefer a more well done cookie, you can bake this at 350°F for a little shorter time.
- Gluten Free — Replace the all purpose flour with 205 grams (1 ¼ cups plus 1 tablespoon) gluten free flour blend.
- High Altitude — Bake at 300°F for 40 minutes or until golden brown, and the middle is done.
Nutrition
Calories: 426kcalCarbohydrates: 51gProtein: 7gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 57mgSodium: 330mgPotassium: 241mgFiber: 2gSugar: 30gVitamin A: 332IUVitamin C: 0.1mgCalcium: 86mgIron: 2mg
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