A couple years ago, I came up with a peanut butter chocolate chunk cookie recipe because I Iiterally had a dream about them and woke up wanting to make some. Now, I turned them into one giant skillet cookie. It’s a dream come true for peanut butter and chocolate chip cookie lovers. 

 This serves around 8 people

 Ingredients:

2 Sticks (1 Cup, 16Tbs, 226 g) Unsalted Butter at Room Temperature

1 Cup (201g) Granulated Sugar

1 Cup (220g) Light Brown Sugar, Packed

1 Cup (240g) Creamy Peanut Butter

2 Large Room Temperature Eggs

2 Tsp(8g) Vanilla Extract

2 ½ Cups (325g) All Purpose-Flour

½ Tsp (3g) Baking Soda

¾ Tsp (4g) Baking Powder

¼ Tsp (2g) Salt

¼ Tsp (1g) Cinnamon

12oz (340g) Semisweet Chocolate Chunks

Directions:

1.     Preheat oven to 350 Degrees F (175 C) and grease a 9-inch cast iron skillet with cooking spray. 

2.     In a bowl, combine the flour, baking soda, baking powder and salt and set aside. 

3.     In the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the butter, sugar and brown sugar for 3 minutes until light. 

4.     Add the eggs one at a time, then add the peanut butter and vanilla. Gently add the flour mixture until just combined and finish mixing with a rubber spatula. 

5.     Transfer the dough into the skillet and smooth out so its evenly distributed and bake for 40-45 minutes, until light golden brown on top and the center is just a little soft and the outside is set. 

6.     Allow to cool for 20 minutes before serving. You can either serve with a spoon or allow to cool completely and cut slices. 

-Store in an airtight container at room temperature for up to 5 days or wrap tightly in plastic wrap and freeze for up to 3 weeks.