Peanut Butter Cookies in a Skillet
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 566, total fat 35 G., saturated fats 14 G., proteins 11 G., carbohydrates 57 G., fiber 2 G., cholesterol 69 mg, sodium 242 mg, sugar 35 G.
Calories 566, total fat 35 G., saturated fats 14 G., proteins 11 G., carbohydrates 57 G., fiber 2 G., cholesterol 69 mg, sodium 242 mg, sugar 35 G.
These cookies are baked in a cast iron skillet, resulting in perfectly crisp edges and a moist, crumbly center. Bake giant peanut butter cookies and cut them into pieces. To make them even more special, warm up some of your favorite jam, drizzle it over the cookies, and enjoy with a glass of milk.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups sugar + extra for sprinkling
- 3/4 cup (165 g) butter, room temperature
- 1 large egg
- 1 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 0.5 tsp fine salt
- 0.5 tsp of soda
- 1.5 cups premium flour
- Jam, for serving
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Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Grease the bottom and sides of a 10-inch (25 cm) cast-iron skillet with 1 tablespoon of butter. In a large bowl, beat the remaining butter and sugar with a mixer on medium speed until light and fluffy, scraping down the sides as needed.
- Add the egg, peanut butter, and vanilla extract and beat until smooth. Add the salt and baking soda and mix until fully incorporated. Reduce mixer speed to low and gradually add the flour, mixing until the dough is smooth.
- Using a silicone spatula, transfer the batter to the prepared pan, gently pressing it toward the sides and smoothing the surface. Create a crisscross pattern on the surface of the batter with the tip of the spatula. Sprinkle with sugar.
- Bake until the edges are browned and crisp but the centers are still soft, 40-45 minutes. Let cool on a wire rack for 30 minutes (the cookies will firm up as they cool). Microwave the jam for about 45 seconds. Slice the cookies and serve with the warm jam.
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