Cookies, Love

4-Ingredient Peanut Butter Chocolate Chip Skillet Cookie – Recipe! Gluten-Free!

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There is hardly anything better than the combination of peanut butter and chocolate.  I think Reese’s won our hearts many years ago with their infamous cups and since then, it has been a worldwide favorite.  There is no escaping this delicious combination of peanut butter and chocolate and it has expanded much further than candies including; cakes, pies, ice cream and of course, cookies.  I think most of us have had a scoop of 31 Flavors Chocolate Peanut Butter Ice Cream or a Mrs. Field’s Peanut Butter Chocolate Chip Cookie, sometime in our lives.

So, to pay homage to peanut butter and chocolate, I thought I would put together a quick recipe for a 4-Ingredient Peanut Butter Chocolate Chip Cookie, but baked in a Skillet.  This recipe is so easy that you can mix it up and bake it in less than 20 minutes.  This is a great treat to share with friends or a loved one.  You can serve it family-style right out of the skillet or cut it into wedges and serve on individual plates.  It is especially nice with a scoop of vanilla ice cream, slightly melted over the top and just a reminder, there is no flour in this recipe, which makes it gluten-free too!

Ingredients

1/2 cup peanut butter

1/2 cup confectioners sugar

1 egg

1/4 cup semi-sweet chocolate chips

(Serves 2-4)

To Prepare:

1.  Preheat the oven to 350 degrees.  In a mixing bowl, stir together the peanut butter, confectioners sugar and egg, until smooth.

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2.  Add the chocolate chips and stir to combine.  Grease a 6-inch iron skillet with a little vegetable oil or cooking spray and pour the dough inside the pan, smooth out on top.

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3.  Bake for 18 minutes or until light golden brown.  Remove from oven and serve.  Enjoy!

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