salted peanut butter and choc-chip skillet cookies
- 1½ cups (225g) plain (all-purpose) flour
- 1 teaspoon bicarbonate of (baking) soda
- ¾ cup (135g) brown sugar
- ½ cup (110g) white (granulated) sugar
- 1 egg
- 1 teaspoon vanilla extract
- ⅔ cup (190g) smooth peanut butter
- 175g unsalted butter, melted
- 200g dark chocolate, chopped
- ½ cup (70g) unsalted peanuts
- sea salt flakes, for sprinkling
- store-bought vanilla ice-cream, to serve
- Preheat oven to 180°C (350°F). Place the flour, bicarbonate of soda, sugars, egg, vanilla, peanut butter, butter, chocolate and peanuts in a large bowl and mix to combine.
- Divide the mixture between 8 x 10cm (1-cup-capacity) heavy-based ovenproof frying pans (skillets) and press to cover the bases evenly, coming halfway up the sides of the pans.
- Place on a large baking tray and cook for 15–18 minutes or until golden brown and still slightly soft in the centre. Allow to cool slightly, sprinkle with salt and serve with ice-cream. Serves 8.
Tip: You can cook these cookies without the skillets, if you prefer. Divide the dough into 8 balls. Place two dough balls at a time on a lined baking tray and flatten to 10cm, allowing room to spread. Cook for 15 minutes at 180°C (350°F) or until golden brown and soft in the centre. Repeat with remaining dough balls.
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