salted peanut butter and choc-chip skillet cookies

  • 1½ cups (225g) plain (all-purpose) flour
  • 1 teaspoon bicarbonate of (baking) soda
  • ¾ cup (135g) light 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
  1. Preheat oven to 180°C (350°F). Place the flour, bicarbonate of soda, both the sugars, the egg, vanilla, peanut butter, butter, chocolate and peanuts in a large bowl and mix to combine. Divide between 8 x 10cm round (1-cup-capacity) heavy-based ovenproof frying pans (skillets) and press to cover the bases evenly, with the mixture coming halfway up the sides of the pans. Place on a large oven tray and bake for 15–18 minutes or until golden brown but still a little soft in the centre. Allow to cool slightly. 
  2. Sprinkle with salt and top with ice-cream to serve. Serves 8.
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