Nut Butter Skillet Cookie

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This cookie is like a big hug in dessert form, with its soft, melty center and a touch of crunch around the edges. Baked right in a skillet, it has layers of rich nut butter and chocolate chips that create a heavenly combination. I’ve broken down the steps to make it super easy to follow.

Ingredients:

  • 1 and 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup creamy nut butter of your choice (peanut, almond, or cashew work well)
  • 1 cup semi-sweet chocolate chips or chunks
  • 1/2 cup additional nut butter for the molten center
  • Flaky sea salt for sprinkling on top (optional)

Instructions:

  1. Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Lightly butter a 10-inch cast iron skillet or coat with non-stick spray.
  2. Dry Ingredients: In a medium bowl, whisk together 1 and 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon sea salt. Set this aside.
  3. Creaming Butter and Sugars: In a large bowl, use an electric mixer to cream together 1/2 cup of softened unsalted butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
  4. Add Egg and Vanilla: Add 1 large egg and 2 teaspoons of vanilla extract to the butter and sugar mixture. Beat until fully incorporated.
  5. Nut Butter: Mix in 3/4 cup of your chosen creamy nut butter until it’s just combined into the batter.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Be careful not to overmix.
  7. Chocolate Chips: Fold in 1 cup of chocolate chips or chunks with a spatula.
  8. First Layer: Press half of the cookie dough into the prepared skillet.
  9. Nut Butter Center: Drop 1/2 cup of additional nut butter by spoonfuls onto the cookie dough layer, leaving a small border around the edge.
  10. Top Layer: Flatten chunks of the remaining cookie dough in your hands and lay them over the nut butter layer to cover as much as possible. It’s okay if some nut butter is peeking through; it will spread as it bakes.
  11. Bake: Place the skillet in the preheated oven and bake for 25-30 minutes. The edges should be golden brown, and the center should be set but still soft.
  12. Cool and Serve: Allow the cookie to cool in the skillet for about 10 minutes. Sprinkle lightly with flaky sea salt if desired. Serve warm directly from the skillet for a gooey, molten experience.
  13. Optional Serving Tip: For an extra indulgence, serve with vanilla ice cream on top and a drizzle of nut butter or chocolate sauce.

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