Peanut Butter Skillet Cookie Recipes

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, oil, water, egg and peanuts with spoon until soft dough forms. Stir in 1 cup of the peanut butter cups. Press dough in bottom of ungreased 10-inch cast-iron skillet. Sprinkle remaining peanut butter cups over top.
• Bake 26 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out almost clean. Do not overbake. Cool 15 minutes on cooling rack. Use large spoon for serving. Serve warm with scoops of ice cream.

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, butter and 1-1/4 cups sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Press half the dough into a well greased 10-in. cast-iron or other ovenproof skillet. Sprinkle chocolate chips over dough in skillet to within 1/2 inch of edges. Drop remaining dough over chocolate chips; spread until even. Sprinkle remaining 1 tablespoon sugar over top., Bake until a toothpick inserted in center comes out with moist crumbs, 35-40 minutes. Cool completely on a wire rack. If desired, serve with vanilla ice cream.

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, whisk together flour, baking soda, and salt. Set aside.
• In another bowl, beat softened butter, sugar, and brown sugar until creamy.
• Add vanilla extract and egg, and beat until combined.
• Add the flour mixture and stir until all of the flour is incorporated.
• Pour in the chocolate chips, and stir.
• Pour ½ of the cookie dough into a greased oven-proof skillet and press it into the pan.
• Spread peanut butter over the dough and top with the other half of the cookie dough. Press the dough so it covers the peanut butter.
• Bake for 35-40 minutes or until the edges are golden brown (baking times & temperatures may vary).
• Cut into slices and serve warm with ice cream.
• Enjoy!

Steps:

• Equipment:.
• 12-inch cast iron skillet.
• Kitchen torch.
• Preheat oven to 375 degrees. In a medium bowl, whisk to combine the flour, graham cracker crumbs, salt and baking soda.
• In a large bowl, whisk to combine the melted butter, granulated sugar, light brown sugar, eggs and 1/4 cup peanut butter. Add the flour mixture and stir to combine then fold in 1/2 cup Reese's pieces and 1/2 cup marshmallows.
• Transfer half of the dough into a 12-inch cast iron skillet and spread to make even. Smooth over 2 cups peanut butter and top with 2 cups mini marshmallows. Top with remaining dough and sprinkle over remaining 1/4 cup Reese's pieces, 1/2 cup mini marshmallows, graham cracker pieces and mini chocolate candy bars.
• Bake cookie for 35-38 minutes. Drizzle remaining 1/4 cup warmed peanut butter over the top and sprinkle over remaining Reese's pieces. Mound 1/2 cup marshmallows in the center of the cookie. Use a kitchen torch or broiler to toast, about 1 minute. Let the cookie sit for 10-15 minutes, then slice to serve.