The title of this recipe is almost longer than the process of making it. This delicious dessert is surprisingly easy to make compared to how dang delicious it is! I made my first skillet cookie last year and that was a classic chocolate chip cookie , which was so delicious I decided I was definitely making more variations of this soon. This peanut variation is absolutely to die for, and perfectly salty from the addition of peanut butter and salted peanuts. If you're as much of a peanut butter fan as I am I really hope you try it out. Here's how to make it!
140g vegan butter
80g smooth natural peanut butter*
100g brown sugar
140g granulated sugar
3 tbsp crushed flax seeds + 6 tbsp water
230g all purpose flour
0,5 tsp fine table salt
1 tsp baking powder
0.5 tsp baking soda
100g dairy free chocolate chunks/chopped chocolate
70g salted peanuts + a handful extra to press on top
*Make sure to stir it so it's completely smooth and even before adding to the batter, as natural peanut butters can tend to split and have a layer of oil on top if left untouched for a while.
Combine crushed flax seeds and water and set aside to thicken. Cream together vegan butter, brown sugar and granulated sugar until smooth. Add peanut butter and mix again until fully combined. Add the flax mixture and stir to combine again. Add salt, vanilla, baking powder and baking soda to the butter mixture and mix again to fully combine. Add the flour and mix until almost combined. Finally, roughly chop peanuts and add to the batter along with chocolate chunks and mix until they’re evenly distributed and everything is just combined. Place the batter in a cast iron skillet that's about 22cm in diameter and press/spread it out until you have an even layer of batter all over. Press a handful of extra chopped peanuts on top of the batter if you wish and bake the cookie in the middle of a preheated oven at 200C for 25 minutes. Remove from the oven once done and let it rest for at least 10-15 minutes before scooping on some vegan ice cream and digging in.