When you’re craving soft and chewy peanut butter chocolate chip cookies but don’t want to bake a dozen, Peanut Butter Mini Skillet Cookie For Two topped with vanilla ice cream and hot fudge sauce make the ultimate cookie dessert.
This past weekend, I ventured to downtown Pittsburgh for the holiday market and Christmas tree since I didn’t see the Rockefeller tree when I was in NYC a few weeks ago (too crowded).
Pittsburgh was offering free parking every Saturday in December, so I went. Along with the rest of the city as the parking garages were full and people were walking everywhere.
However, Pittsburgh really wanted me to stay as I almost immediately found street parking. Thank goodness I can parallel park as it was a tight squeeze.
It was ironic to be downtown for Christmas festivities because it was so warm out, I wasn’t even wearing a coat.
Between the holiday market then stopping at a few stores on the way home including the mall, I think all of my Christmas shopping is done.
After a long day of shopping, it was time to relax.
As if I don’t have enough sweets in the apartment already, I really wanted small batch chocolate chip cookies with peanut butter.
Soft, chewy, and gooey with the harmonious combination of chocolate and peanut butter.
However, I didn’t want to be stuck with a large plate of cookies like I was with my gingerbread chocolate chip cookies as I ate way too many of those.
No – I wanted my own mini cookie.
I can’t be the only one in this dilemma, right? You want a cookie but you don’t want to eat 12 cookies. You want to eat one (or two) cookies and be done.
And that’s exactly what I made with these Peanut Butter Cup Mini Skillet Cookies – individual peanut butter chocolate chip cookies using chopped peanut butter cups instead of chocolate chips.
Top each one with ice cream and hot fudge sauce for the ultimate cookie dessert.
Question is – will you share the other one or keep both for yourself?
This recipe makes two mini skillet cookies. However, if you’re baking for one, the extra dough freezes well.
- 1/2 cup (60 grams) all-purpose flour
- 1/2 teaspoon (3 grams) baking soda
- 1/4 teaspoon (2 grams) salt
- 1/4 cup (54 grams) creamy peanut butter
- 2 tablespoons (1 ounce or 28 grams) unsalted butter, softened
- 1/4 cup (52 grams) packed brown sugar
- 1/4 cup (52 grams) granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (124 grams) chopped peanut butter cups
- Vanilla ice cream and hot fudge sauce, for serving
- Preheat oven to 350F/180C. Have two 6.5-inch cast iron skillets ready.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat together the peanut butter, butter, brown sugar, and sugar until smooth and creamy, about 1-2 minutes.
- Scrape down the bowl and beat in the egg and vanilla until smooth, about 1 minute.
- Gradually beat in the flour mixture. Add the peanut butter cups.
- Evenly divide the dough between the two skillets (they'll be thin but will rise while baking). Bake 18-20 minutes or golden brown and the middle doesn't jiggle when you gently shake the skillet.
- Cool for 15 minutes then serve warm or at room temperature with ice cream and hot fudge sauce.
More Dessert For Two Recipes
Single Serving Deep Dish Chocolate Chip Cookie
Chocolate Chip Cookie Apple Crumble For Two