This Skillet Cookie recipe will become a family fav for sure. Served with a scoop of ice cream on a large warm cookie is the perfect pudding for cooler weather.
Pre-heat oven to 180 degrees C fan bake
Melt butter in a 22-24cm cast iron skillet. If you don't have a cast iron skillet, use a 22cm cake tin or any oven proof dish. Once melted, transfer to a medium sized mixing bowl to cool down for 5 minutes. Once the butter has cooled down, whisk the egg with the melted butter.
Empty the Mrs Rogers p acket into a large mixing bowl. Pour the whisked butter and egg into the bowl and mix until a dough starts to come together. Add in the smooth peanut butter and mix until just combined.
Transfer the dough into the skillet and press to flatten out. Top with extra chocolate chunks and sea salt flakes.
Bake for 12-15 minutes. Bake for less if you want it to be a little softer.
Top with your favourite ice cream.
Ingredients
Directions
Pre-heat oven to 180 degrees C fan bake
Melt butter in a 22-24cm cast iron skillet. If you don't have a cast iron skillet, use a 22cm cake tin or any oven proof dish. Once melted, transfer to a medium sized mixing bowl to cool down for 5 minutes. Once the butter has cooled down, whisk the egg with the melted butter.
Empty the Mrs Rogers p acket into a large mixing bowl. Pour the whisked butter and egg into the bowl and mix until a dough starts to come together. Add in the smooth peanut butter and mix until just combined.
Transfer the dough into the skillet and press to flatten out. Top with extra chocolate chunks and sea salt flakes.
Bake for 12-15 minutes. Bake for less if you want it to be a little softer.
Top with your favourite ice cream.
