Peanut Butter Skillet Cookie

• Refrigerated

  • 2 Eggland's best eggs, large

• Condiments

  • 2 2 cups (380g creamy peanut butter1, creamy

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 1/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, unsalted

• Other

  • 10-12 inch oven safe skillet (I love this one!2
  • 1 and 1/4 cups (250g Reese's Pieces (or any add-in

Found on sallysbakingaddiction.com

Ingredients

• 2 and 1/2 cups (310g) all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (230g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light brown sugar
• 1/3 cup (67g) granulated sugar
• 2 large Egglands Best eggs, at room temperature
• 1 and 1/2 cups (380g) creamy peanut butter1
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (250g) Reeses Pieces (or any add-in)
• toppings for serving: melted peanut butter, chocolate sauce, and/or ice cream
• 10-12 inch oven safe skillet (I love this one!)2

Directions

• Preheat oven to 350°F (177°C). Lightly grease your oven-safe skillet. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then mix on high until combined. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the Reeses Pieces. Dough will be thick and soft. Using a rubber spatula or wooden spoon, spread the cookie dough evenly into prepared skillet. Bake for 30-35 minutes or until puffed, browned on the sides, and lightly browned on top. If you want your skillet cookie a little more cooked through, bake for 40 minutes. Allow the cookie to slightly cool in the pan set on a wire rack before digging in. You can scoop/slice and serve or serve with a whole bunch of spoons so everyone can dig in together. Serve with toppings. Cover leftovers and store in the refrigerator for up to 5 days. Make ahead tip: Prepare cookie dough through step 4. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing with the next step.