You can be miserable before you have a cookie, you can be miserable after you eat a cookie, but you can’t be miserable while you’re eating a cookie.
Surprisingly we don’t eat a lot of sweets around here. I know it may look like it based on my recipes but I typically make treats & hand them off to friends so they don’t sit around the house.
Don’t get me wrong, the sweets would definitely get eaten…just not by me, which is why they aren’t allowed to stay. My man LOVES all things sweets. Ice cream, brownies, cookies.. you name it, he will eat it. But he doesn’t want them as much as I create them so when they are made specifically for him they are usually over the top.
Today’s recipe is just that. OVER THE TOP. This Peanut Butter Marshmallow Cookie Skillet is easily the ooiest gooiest dessert I have ever created. It is an individual cookie skillet stuffed with peanut butter, marshmallows, chocolate chips & topped with MORE melted chocolate and peanut butter. It is everything my man could imagine in a dessert and more!
How to make the cookie dough for your cookie skillet:
This recipe is incredibly easy to make! With 2 bowls & 2 mini Cast Iron Skillets you can create dessert perfection.
First, into another bowl add your melted butter, brown sugar and sugar. Whisk it together until a light brown batter is made. Next add in your egg, vanilla extract & 1/2 cup of your peanut butter. Combine all ingredients, this will be the base of your cookie dough.
Next, you want to whisk your flour, baking soda and salt together in a large bowl. (I whisk because I am lazy and avoid sifting flour when I can).
Slowly add your flour mixture into your cookie batter. You don’t want to dump it all at once or you will have flour flying everywhere, no thank you.
Once cookie dough is fully incorporated, add in 1/2 cup chocolate chips. Stir together and your cookie dough is ready!
How to assemble your cookie skillet:
Lightly apply baking cookie spray to your mini skillets. Next divide your cookie dough into 4 sections. Add 1/4 worth of cookie dough into each skillet.
Spread out your dough so that it completely covers the bottom of the skillet. Next evenly divide remaining peanut butter to the skillets followed by the marshmallow fluff.
Finally, top your skillets with remaining cookie dough.
Bake your Peanut Butter Marshmallow Cookie Skillets for 20 minutes at 350 degrees. (Mine was still soft in the middle but crunchy on the outside, just how I like it!)
Now make your cookie skillet the over the top:
To add even more deliciousness to this skillet don’t forget the toppings! Add a large scoop of vanilla ice cream to each skillet. Then using a spoon, drizzle melted peanut butter and chocolate over top.
- 1 cup all purpose flour
- 3/4 cup peanut butter
- 3/4 cup chocolate chips
- 1/2 cup unsalted butter, melted
- 1/3 cup marshmallow fluff
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg, at room temperature
- optional: vanilla ice cream
Preheat oven to 350 degrees.
Into a large bowl combine flour, baking soda and salt. Using a whisk mix the ingredients until well incorporated. Set aside until needed.
Using another large bowl combine melted butter, granulated sugar and brown sugar. Whisk for 2-3 minutes until incorporated.
Next add vanilla extract, 1/2 cup of your peanut butter & egg. Combine all ingredients.
Slowly add in flour mixture until completely combined.
Next add in 1/2 cup worth of chocolate chips. Mix all ingredients together.
Grease 2 mini cast iron skillets with baking cooking spray.
Divide cookie dough batter into 4 sections. Add 1/4 of dough into the skillets. Flatten dough out.
Next evenly divide remaining 1/4 cup peanut butter into each skillet. Then add marshmallow fluff.
Finally add remaining cookie dough into each skillet.
Bake skillets in oven for 18-20 minutes until cooked all the way through.
Serving optional: Top each skillet with vanilla ice cream.
If you want to drizzle peanut butter and chocolate on top...microwave 1/2 cup chocolate chips with 1 tsp coconut oil in 30 second intervals until melted. Repeat step with remaining 1/4 cup peanut butter. Serve & enjoy!
**This dish could easily be made into 4 smaller portioned skillets, just divide the cookie dough into 8 portions before assembling.