A cookie skillet perfect for two! #easyrecipe
If you’re a peanut butter lover, this Fluffernutter Cookie Skillet for Two is about to become your new favorite dessert. A warm brown butter chocolate chip cookie is layered with peanut butter, marshmallow fluff, and crushed Nutter Butter cookies, then baked until golden around the edges and perfectly gooey in the center. Bakes up in a mini cast iron skillet. Mixes up in one bowl and no mixer needed!
For the full printable recipe: https://www.bostongirlbakes.com/fluffernutter-cookie-skillet-for-two/
Ingredients
¼ cup (½ stick, 57 g) unsalted butter
¼ cup (53 g) packed light brown sugar
2 Tablespoons granulated sugar
1 large egg yolk room temperature
1 Teaspoon milk
1 teaspoon vanilla extract
½ cup + 2 Tbs (75 g) all purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup semisweet chocolate chips
2-3 Tablespoons peanut butter
3-4 Tablespoons marshmallow fluff
crushed nutter butter cookies
Instructions
Heat oven to 350°F.
In a medium saucepan, brown the butter by melting it over medium heat, swirling the pan periodically to make sure the butter is cooking evenly. The butter will start to foam, then turn from a pale yellow to a toasty brown with a nutty aroma. Let cool for 10 minutes. ¼ cup (½ stick, 57 g) unsalted butter
Once the butter is no longer hot enough to cook the egg yolk, add the brown sugar, granulated sugar, egg yolk, water and vanilla to the pan and whisk until creamy, about 2 minutes. ¼ cup (53 g) packed light brown sugar 2 Tablespoons granulated sugar 1 large egg yolk 1 Teaspoon milk 1 teaspoon vanilla extract
Add the flour, baking soda, and salt and mix just until combined. Stir in the chocolate chunks, then spread half into into one 6 1/4" mini cast iron skillet or two 8-ounce ramekins. Top with the peanut butter and fluff (and cookie pieces if adding) and swirl with a tip of knife. Add the remaining cookie dough on top. ½ cup + 2 Tbs (75 g) all purpose flour ¼ teaspoon baking soda ¼ teaspoon salt ½ cup semisweet chocolate chips 2-3 Tablespoons peanut butter 3-4 Tablespoons marshmallow fluff crushed nutter butter cookies
Bake for 17-19 minutes if using the cast iron skillet (approximately 14-16 minutes if using ramekins) until the edges are puffy and slightly crispy while the center is still gooey and slightly underbaked.
Remove from oven and serve warm, with a big scoop of vanilla ice cream, chocolate sauce or hot fudge, and two spoons
Notes
Make ahead/Storage: You can assemble and refrigerate for up to 3 days before baking. Any leftovers, cover tightly and store at room temperature for up to 2 days. Allow the cookie skillet to cool completely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
Freezing: You can also freeze unbaked. Prepare the cookie dough and assemble the skillet, but do not bake. Wrap tightly and freeze for up to 3 months. Label the container with the recipe name, baking temperature, and baking time for easy reference later. Bake directly from frozen at 350°F. Add approximately 5 to 8 extra minutes to the baking time. The cookie is done when the edges are set and the center is still slightly soft.
Butter: You can also use salted butter.
Milk: Any milk works. Can also use water.
#cookieskillet
For the full printable recipe: https://www.bostongirlbakes.com/fluffernutter-cookie-skillet-for-two/
Ingredients
¼ cup (½ stick, 57 g) unsalted butter
¼ cup (53 g) packed light brown sugar
2 Tablespoons granulated sugar
1 large egg yolk room temperature
1 Teaspoon milk
1 teaspoon vanilla extract
½ cup + 2 Tbs (75 g) all purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup semisweet chocolate chips
2-3 Tablespoons peanut butter
3-4 Tablespoons marshmallow fluff
crushed nutter butter cookies
Instructions
Heat oven to 350°F.
In a medium saucepan, brown the butter by melting it over medium heat, swirling the pan periodically to make sure the butter is cooking evenly. The butter will start to foam, then turn from a pale yellow to a toasty brown with a nutty aroma. Let cool for 10 minutes. ¼ cup (½ stick, 57 g) unsalted butter
Once the butter is no longer hot enough to cook the egg yolk, add the brown sugar, granulated sugar, egg yolk, water and vanilla to the pan and whisk until creamy, about 2 minutes. ¼ cup (53 g) packed light brown sugar 2 Tablespoons granulated sugar 1 large egg yolk 1 Teaspoon milk 1 teaspoon vanilla extract
Add the flour, baking soda, and salt and mix just until combined. Stir in the chocolate chunks, then spread half into into one 6 1/4" mini cast iron skillet or two 8-ounce ramekins. Top with the peanut butter and fluff (and cookie pieces if adding) and swirl with a tip of knife. Add the remaining cookie dough on top. ½ cup + 2 Tbs (75 g) all purpose flour ¼ teaspoon baking soda ¼ teaspoon salt ½ cup semisweet chocolate chips 2-3 Tablespoons peanut butter 3-4 Tablespoons marshmallow fluff crushed nutter butter cookies
Bake for 17-19 minutes if using the cast iron skillet (approximately 14-16 minutes if using ramekins) until the edges are puffy and slightly crispy while the center is still gooey and slightly underbaked.
Remove from oven and serve warm, with a big scoop of vanilla ice cream, chocolate sauce or hot fudge, and two spoons
Notes
Make ahead/Storage: You can assemble and refrigerate for up to 3 days before baking. Any leftovers, cover tightly and store at room temperature for up to 2 days. Allow the cookie skillet to cool completely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
Freezing: You can also freeze unbaked. Prepare the cookie dough and assemble the skillet, but do not bake. Wrap tightly and freeze for up to 3 months. Label the container with the recipe name, baking temperature, and baking time for easy reference later. Bake directly from frozen at 350°F. Add approximately 5 to 8 extra minutes to the baking time. The cookie is done when the edges are set and the center is still slightly soft.
Butter: You can also use salted butter.
Milk: Any milk works. Can also use water.
#cookieskillet
