Peanut Butter Chocolate Chip Baked Skillet Cookie
Peanut butter chocolate chip baked skillet cookie that’s gooey, crumbly, and melts in your mouth. It tastes incredible soaked in almond milk and eaten fresh from the oven. You will absolutely love it!
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Peanut Butter Chocolate Chip Skillet Cookie
Good morning everyone! I started my day off with a couple hours of solid work and I plan to take a lunch break at around 11 am to get a crisp, fall weather run in! I’ve been in this routine for the past couple of days and I’m loving it.
I don’t know about you guys, but whenever I wake up extra early and get some solid work done, that always puts me in a good mood. I feel like I have a lot less stress knowing that I’ve already been super productive in the morning, especially since I set my own work schedule and have to hold myself accountable to get things done.
Anyways, because I got a solid five hours of work in by noon yesterday, I had extra time to take a long lunch. For me, that means cooking up something new in the kitchen. This recipe does not disappoint.
I was craving something sweet, and I haven’t whipped out my cast iron skillet in a while. So, I decided to take a sweeter twist on my strawberry baked skillet recipe that I posted months ago.
I ended up making a peanut butter chocolate chip skillet cookie that is loosely based off of my oatmeal cookies recipe. It is so delicious, and only takes about 10 minutes to make, and another 10 to bake. It’s quick, simple, and perfect for when that peanut butter chocolate craving hits. You can even serve it up with some vegan vanilla ice cream for an extra decadent dessert. So, let’s look at some of the ingredients you’ll be using in this recipe.
Peanut Butter Chocolate Chip Skillet Cookie – Ingredients
- Rolled Oats – You are going to grind the oats up in a high speed blender to form an oat flour. I use my NutriBullet blender for this step, and it works perfectly every time. It only takes a few seconds to achieve the perfect flour consistency.
- Truvia Baking Blend – For this recipe, we will be using the Truvia baking blend, which is a mix of Truvia and sugar. It adds sweetness to the recipe without adding too much sugar. I think it’s called Truvia cane sugar blend now. Either way, it’s the same thing. This ingredient is crucial to ensure you end up with a sweet and tasty dessert rather than a baked oatmeal.
- Semi-Sweet Chocolate Chips – There are tons of great vegan chocolate chip options out there. I just picked up the simple truth organic brand from my local Kroger. I know Trader Joe’s sells some, or you could always order some online through Amazon. I really love the Enjoy Life chocolate chips as well. They have a few simple ingredients, and they taste amazing. Just be careful not to eat the whole bag before you even get to baking!
- Baking Powder – For this recipe, we are using oat flour, which is denser than traditional all-purpose flour. Therefore, the cookie isn’t going to rise too much, but the baking powder does help a bit. It acts as a leavening agent, so I think it’s important for this recipe. A little bit goes a long way, especially when it comes to baking cookies.
- Almond Milk – For this recipe, I used my usual unsweetened vanilla almond milk. Oats absorb liquid pretty easily, so you will want 1/4 cup for this recipe. It might seem like a lot, but trust me, you will still end up with a nice and thick cookie dough.
- Peanut Butter – I used a natural creamy peanut butter for this recipe. It has two simple ingredients – peanuts and salt. The natural peanut butters tend to be a bit more liquidy, so they are perfect for stirring into cookie dough.
Plus, natural peanut butter doesn’t have any unnecessary added sugar, so I definitely recommend using natural peanut butter whenever you can, especially in recipes like this one that are already sweet enough.
- Coconut Oil – Depending on the temperature right now where you live, your coconut oil could be a solid or a liquid. I used one tbsp of coconut oil for this recipe, and you will want to measure it after melting it if yours is in a solid form.
Luckily, it’s not cold enough where I live yet for the coconut oil to be thick. Melting it is just an extra step, so it’s nice that I don’t have to do that quite yet. If yours is solid, don’t worry. You can just microwave it in five second intervals until it turns into a liquid. Make sure to put it in a microwave safe dish!
- Pure Vanilla Extract – This will amplify all the delicious flavors in this skillet cookie. It adds a little extra to baked goods, so I highly recommend it. I know that it’s pricy, but you can try to buy it in a bigger bottle to bring the cost down and make it last longer, especially if you are an avid baker!
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Peanut Butter Chocolate Chip Baked Skillet Cookie
Ingredients
- 1 1/2 cups rolled oats
- 2.5 tbsp Truvia baking blend
- 2 tbsp semi-sweet chocolate chips
- 1/4 tsp baking powder
- 1/4 cup unsweetened vanilla almond milk
- 2 tbsp creamy peanut butter
- 1 tbsp melted coconut oil
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 350° F.
- Grind oats up into oat flour using a high speed blender.
- Combine oats, Truvia blend, and baking powder in a mixing bowl.
- Add in almond milk and coconut oil, and mix thoroughly.
- Mix in peanut butter and vanilla extract.
- Fold in chocolate chips.
- Thoroughly grease an oven safe cast iron skillet.
- Press cookie dough evenly into skillet.
- Bake for 10 minutes, or until a toothpick inserted comes out clean.
- Enjoy with a glass of almond milk or topped with your favorite vegan vanilla ice cream!
Notes
I hope you enjoy this tasty treat! As temperatures begin to cool down, I tend to gravitate towards warm, comforting recipes.
A gooey, melt in your mouth peanut butter chocolate chip cookie is perfect for those chilly fall and winter days. I have a feeling this recipe is going to become a staple for me, and I hope you feel the same!
Sending happiness & light your way!
-Alyssa 🙂
