Next Level S**t: Salted Peanut Butter + Chocolate Lava Cookie Skillet

You know what’s lame as hell? The fact that the only restaurants that serve big, gooey cookies in a skillet are places that regard chicken tenders and french fries as a complete and balanced meal. Wtf?? Doesn’t exactly instill confidence in the quality of their ingredients, plus mama needs some veggies for dinner if I’m gonna be digging snout-first into a skillet filled with cookies and ice cream. As usual, my only recourse was to make my own cookie skillet at home. I can use all stellar ingredients from trusted brands, and I can load up on the good stuff first to balance things out a little.

When you make a cookie in a skillet, the game completely changes. It blows the whole, entire cookie world of possibilities wide. freaking. open. Because when you make a cookie in a skillet, awesome things happen. We’re talkin’ next level shit. The cookie edges get crisp and golden, while the interior stays soft and doughy. When you make a cookie in a skillet, you can hide gooey, delicious things inside to delight unsuspecting eaters who think they’re just enjoying a regular ol’ cookie. When you make a cookie in a skillet, you can elevate your cookie game by slapping ice cream and fudge sauce on top and digging in with a fancy spoon. When you make a cookie in a skillet, you have an excuse to use a tiny cast-iron skillet, and honestly, what food isn’t even more enjoyable when eaten from a miniature cast-iron skillet??

This sucker is INSANE!!!!! I warn you: it’s rich as all get out, but that’s what vanilla ice cream is for. Bonus: it’s gluten-free and dairy-free (as long as you use vegan chocolate chips and dairy-free ice cream, but I totally won’t blame you if you go straight for the Ben + Jerry’s), so you won’t feel so bloated after indulging. So go ahead, treat yoself.

Print Recipe

Salted Peanut Butter + Chocolate Lava Cookie Skillet

This is basically a giant ridiculously moist peanut butter cookie with crisp, golden edges, a soft, doughy interior and a big, fat molten chocolate center. I don't think I need to say anything more.

Votes: 3
Rating: 5
You:

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Courses

Dessert

Prep Time

15 minutes

Cook Time

15 minutes

Servings

6" skillet cookie MetricUS Imperial

Ingredients

• Cookie Dough:
• 1 cup crunchy peanut butter
• 3/4 cup cane sugar
• 1 egg
• 1/4 tsp salt
• Maldon flake sea salt for topping
• Molten Chocolate Center:
• 3 tbsp Justin's vanilla almond butter
• 3 tbsp vegan dark chocolate chips
• Vegan Chocolate Fudge:
• 1 tbsp coconut oil melted
• 1 tbsp + 2 tsp cacao powder
• drizzle maple syrup to taste
• Dairy-free ice cream for topping

Courses Dessert Prep Time 15 minutes Cook Time 15 minutes Servings 6" skillet cookie MetricUS Imperial Ingredients Cookie Dough: 1 cup crunchy peanut butter 3/4 cup cane sugar 1 egg 1/4 tsp salt Maldon flake sea salt for topping Molten Chocolate Center: 3 tbsp Justin's vanilla almond butter 3 tbsp vegan dark chocolate chips Vegan Chocolate Fudge: 1 tbsp coconut oil melted 1 tbsp + 2 tsp cacao powder drizzle maple syrup to taste Dairy-free ice cream for topping

Votes: 3 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 375 degrees.
2. To make molten chocolate center, put almond butter and chocolate chips in a small bowl and microwave for about 45 seconds, until melty. Mix until fully melted and combined. Put in the fridge and let cool until slightly thickened, about 15 min or so.
3. To make cookie dough, mix peanut butter, sugar, egg and 1/4 tsp salt in a small mixing bowl until fully incorporated.
4. With a paper towel, lightly grease a small 6-inch cast-iron skillet with ghee or coconut oil.
5. Press enough cookie dough into the skillet to line the bottom, then spoon the thick molten chocolate on top in the center. Press enough cookie dough on top of the chocolate to cover completely. Sprinkle top lightly with flake sea salt. (You'll have some dough leftover, so you can stick that in the fridge or freezer and save for another day.)
6. Bake for about 15 minutes, until edges are juuuust slightly golden. Remove from oven and let cool for a couple minutes while you make the fudge sauce.
7. To make the fudge sauce, in a small bowl, mix the coconut oil, cacao powder and maple syrup until smooth.
8. Top the cookie with a scoop of dairy-free ice cream (or any ice cream of choice) and a drizzle of fudge sauce.