Y’all should know by now that I have an obsession with cookies. This may as well be a cookie blog with some non-beige food and other fun thrown in for variety. I always thought it would be cool to make a cookie cookbook just to see how many different ways I can express my love for cookies. I recently found a new way to do that, in the form of this Peanut Butter Cup Pizookie.
Pizookie recipes are a new territory for me, and I’m so happy they are part of my life now. I made my first ever chocolate chip pizookie a few months ago, and it’s still a recipe I go back to when I need to make something sweet that will please a crowd of people. Something about bringing out a huge skillet-sized cookie has a way of tugging out the inner child inside all of us. Top it with some ice cream, pass around a bunch of spoons and it’s an automatic party.
This cast iron skillet pizookie is very similar to my chocolate chip cookie pizookie recipe, but with dark chocolate peanut butter cups added in. The result is a super melty peanut butter explosion in every bite, and I’m all here for it. I used Trader Joe’s dark chocolate peanut butter cups because I think they’re superior to Reese’s, but I’m sure Reese’s would taste pretty great too. I mean, peanut butter and chocolate is a combination you can’t go wrong with. Are you ready now? Dig in!
- 1 cup Butter
- 1 cup Brown Sugar
- ½ cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 2 cups + 2 Tablespoons Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup peanut butter cups, roughly chopped
- ¾ cup Semi-Sweet Chocolate Chips
- Vanilla Bean Ice Cream
- Preheat oven to 325 degrees.
- In a 10 or 12 inch cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted. Turn heat to low and add sugar and brown sugar, stirring well. Keep stirring until smooth and glossy.
- Chill in refrigerator for 10-15 minutes.
- Remove from refrigerator and add eggs and vanilla and stir well.
- Stir in flour, baking soda, and salt.
- Mix in peanut butter cups and chocolate chips. Stir to combine.
- Bake at 325 degrees for 24-30 or until the edges are lightly golden brown. The inside will still be slightly gooey and that's the way it's meant to be.
- Top with vanilla bean ice cream and eat warm.