Peanut Butter Skillet Cookie Sundae.
I don’t even know what to saaaaaay.
I’ve never wanted to eat something that is so cute so quickly.
Now of course – if you like peanut butter cookies, you will love it. It’s a giant peanut butter cookie. And I do really love peanut butter cookies. But what gets me are the toppings. I’m all about those, not just because I love them but because then appease my inner 13-year old. Like I want to put on some sparkly heels, maybe a feather boa, some fake lashes, glitter nail polish and just sit at a table and eat them.
Maybe with a pink fork.
This is definitely one of those “all go at it” treats. If you’re going to make a skillet cookie, why bother attempting to cut it into pretty squares or triangles or whatever? Who has time for that? Who has PATIENCE for that? That’s what baking dishes are for – bake it in a square and cut it if that’s what you want.
In a skillet, just throw the stuff on top and freaking have at it. Lots of spoons. And listen, I can be sort of weird about sharing things (i.e. eating off the same fork, drinking out of the same bottle) even when it comes to those closest to me, but with dessert there are no limits. You know this.
So. Seriously. I don’t care if you use this recipe or a box of brownies or if you even go buy some already made cookies and throw them in a skillet. Just piled a bunch of stuff on top, preferably a boatload of sprinkles and go.to.town.
Peanut Butter Skillet Cookie Sundae
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, melted
6 tablespoons peanut butter, melted
1 cup loosely packed brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 large egg + 1 large egg yolk, lightly beaten
vanilla ice cream
chocolate syrup/hot fudge
Preheat the oven to 350 degrees F. In a small bowl, stir together the flour, baking soda and salt. Set aside.
In a large bowl, whisk together the butter, peanut butter and sugars until smooth. Stir in the vanilla extract. Add in the egg and mix until combined. Stir in the dry ingredients, even using your hands at the end if needed to form a dough.
Press the dough into a 12-inch oven-safe skillet. Bake the cookie for 25 to 30 minutes, or until it is set in the middle. If at any time the edges become too brown, tent the cookie with aluminum foil.
Serve the cookie hot with ice cream, hot fudge, toasted coconut, sprinkles and cherries!
[adapted from my puffy peanut butter cookies]
and yes those are PINK cherries!