Now that title is a mouthful and boy is this pan cookie. I really enjoy making cookies with my grandson because he appreciates it, and I see his adorable face when he’s eating one, it’s joyful. I try and create cookies that are close to traditional, but have a slight twist, yet are familiar to most, and a good peanut butter cookie recipe seems to check all the boxes. Pan cookies are an easier version of individual cookies because you put all the dough into one or a few baking vesicles, and bake. They’re also super fun to share with that special someone.
This cookie recipe has basic pantry items, but it does require a little marshmallow creme. You can find marshmallow creme at most stores and you usually see it on-sale around this time of year for making s’mores and rice krispy treats during the summertime. Using marshmallow creme, instead of marshmallows, is necessary because it doesn’t fully dissolve into the dough like whole marshmallow do. It can stand up to the heat of the oven and tastes exactly like a melted marshmallow in this cookie recipe.
This pan cookie is super ooey-gooey and I really like to see the dough streaked with white creamy marshmallow, and dots of chocolate in a light brown buttery base. The flavors taste like the best deep dish peanut butter cookie hot out of the oven with hints of marshmallow and chocolate. You could scoop some ice cream on top, but not totally necessary. It’s so good just the way it is.
8 tablespoons butter, softened
1/2 cup creamy peanut butter
1 whole egg + 1 yolk
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups bittersweet chocolate chips, I used Ghirardelli – divided
1 cup marshmallow creme
- Preheat oven to 350 degrees. Grease 9-inch iron skillet or three 5-inch skillets.
- In a stand mixer, cream together butter and peanut butter on medium speed for 2 minutes. Add egg and yolk and mix for 1 minute. Add vanilla and mix again for 30 seconds.
- Add flour, baking soda and salt and mix on low until dough begins to come together, about 1 minute.
- Add all, but 2 tablespoons of chocolate chips and all of marshmallow creme to dough and stir by hand until streaked through dough. Spoon into prepared pan or pans. Top with remaining chocolate chips.
- Bake 15-18 minutes for 5-inch pans and 22-25 minutes for 9-inch pan. Remove and cool 5 minutes before serving. Enjoy!