There almost isn’t anything better than a 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, and now you see it used in cakes, pies, ice cream and of course, cookies. I think many of us have had a scoop of Baskin Robin’s 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 simple recipe for a cookie baked in a skillet. This recipe is so easy that you can mix it up and bake it in less than 20 minutes and 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. Just a reminder, there is no flour in this recipe, which makes it gluten-free too!
1/2 cup peanut butter
1/2 cup confectioners sugar
1/4 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees. In a mixing bowl, stir together peanut butter, confectioners sugar and egg, until smooth.
2. Add chocolate chips and stir to combine. Grease a 6-inch iron skillet with a little vegetable oil or cooking spray and spoon dough inside pan, smooth out on top.
3. Bake for 18 minutes or until light golden brown. Remove from oven and serve. Enjoy!