Peanut Butter Stuffed Skillet Cookie Recipe By Tasty

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:

• Make the base cookie dough. In a large bowl, whisk together the brown sugar, granulated sugar, salt, and butter until a paste has combined with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
• Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. This will cause the gluten in the flour to toughen, which will result in cakier cookies.
• Divide the dough evenly between 6 medium bowls.
• Make chocolate chip cookie dough by adding the chocolate chips to the first bowl. Mix well and set aside.
• Make peanut butter cookie dough by adding the peanuts and peanut butter to the second bowl. Mix well and set aside.
• Make white chocolate macadamia nut cookie dough by adding the white chocolate chips and macadamia nuts to the third bowl. Mix well and set aside.
• Make chocolate candy cookie dough by adding chocolate candies to the fourth bowl. Mix well and set aside.
• Make double chocolate cookie dough by adding chocolate chips and cocoa powder to the fifth bowl. Mix well and set aside.
• Make caramel and pretzel cookie dough by adding chopped caramel and pretzels to the sixth bowl. Mix well and set aside.
• Line a 10-inch (30 cm) cast iron skillet with parchment paper. Make a triangular shape with the chocolate chip cookie dough and press into ⅙ of the pan. Repeat with the remaining doughs.
• Preheat the oven to 350°F (180°C).
• Chill the pan for at least 30 minutes, up to overnight.
• Bake the cookie for 30-45 minutes or stick a toothpick into the center of the cookie and the toothpick comes out clean
• Cool the cookie for 10-15 minutes before slicing and serving.
• Enjoy!

Steps:

• In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake at 350° until set, about 18 minutes. Remove to wire racks to cool.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet with 1 tablespoon of the butter. Beat the remaining butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, scraping down the bowl as needed. Add the egg, peanut butter and vanilla and beat until smooth and creamy. Add the salt and baking soda and beat until combined. Reduce speed to low and gradually add the flour, mixing until the dough comes together and is smooth.
• Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Make a crosshatch pattern on the surface of the dough with the corner tip of the rubber spatula. Sprinkle the top with sugar.
• Bake until the edges are brown and crisp and the center is still soft, 40 to 45 minutes. Cool on a wire rack for 30 minutes (the cookie will firm as it cools). Warm the jam in the microwave, about 45 seconds. Slice the cookie into wedges and serve with the warm jam.

Steps:

• In a bowl, add the butter and brown sugar, and stir to combine.
• Add the egg and mix until fully incorporated.
• Stir in the peanut butter and vanilla.
• Add the flour, salt, and baking soda.
• Gently fold in the peanut butter cups.
• Chill dough for at least 1 hour.
• Preheat oven to 350˚F (180˚C).
• Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
• Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
• Let cookies cool. Can be stored in an airtight container up to 5 days.
• Enjoy!