If there is one thing on my blog that you have to make, and make RIGHT NOW, its this peanut butter and chocolate chip cookie. Unless you’re allergic to peanuts. Or don’t like insanely awesome rocking desserts. If that’s you, then ignore this post and carry on. But if you think peanut butter and chocolate are the greatest combination ever, then please read on. Excuse me while I take another bite….
Ok….where were we? Cookies!! Have you ever thought to yourself, “Why don’t we just make one giant cookie?” Come on….you know you have. If not, are you thinking about it now? Don’t lie to me. If not, I’m not sure I want to be friends with you. Cuz let me tell you….this was pure awesomeness!! Fantabulous!! Heavenly!
I’ve got to give credit to Tracy over on Sugarcrafter credit for this one. How did I stumble upon her site? Believe it or not, from a BBQ forum called the Smoke Ring. Seems there’s a section on cooking with cast iron over there and somebody else had made her giant cookie. Once I saw it, I knew I had to make it.
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 sticks unsalted butter, softened
- 3/4 cups sugar
- 1/3 cup packed dark brown sugar (she used light, all we had was dark)
- 1 egg
- 2 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 3/4 cup peanut butter chips (she did not use peanut butter, but used 1 3/4 cup chocolate chips)
- Preheat your Egg to 375 with the place setter legs down. If you are using an oven, pre-heat to 350.
- Coat a 10″ cast iron skillet lightly with PAM.
- In a medium bowl, whisk flour, baking powder and salt
- In a stand mixer, cream together the butter and sugar. Beat about 2 minutes
- Add in the egg and vanilla,Beat 2 minutes longer
- Gradually add the flour mixture to the butter mixture until well combined
- Stir in the peanut butter and chocolate chips
- Press the dough into the skillet as evenly as possible
- Bake about 40 minutes or until the edges are lightly brown, rotating part way through to ensure even cooking, making sure to elevate the cast iron skillet off the placesetter using the three green feet or something else as as a spacer.
- Allow to cool. When ready to serve, cut into wedges and add a scoop of your favorite ice cream (and that better be Blue Bell)
I gotta admit that I was a bit skeptical. I mean…..would it come out? Would the bottom be over cooked? Or the edges done way before the center? I don’t know if it is the cast iron skillet that makes this work (and no, I have not tried it in another pan, do so at your own risk). Maybe the fact that cast iron takes such awhile to heat up, it allows the center to get a head start over the bottom and edges. Or maybe its due to the fact that….I don’t really know. All I know is that it was wonderful. The edges had a bit of crispiness to them and the center was moist and delicious. The creaminess of the peanut butter chips worked so well with the chocolate. And with some ice cream melting on top of it…..oh, I’m making myself hungry again.
But wouldn’t the cookie pick up hints of smoke you may ask? It might if you were using a real smokey lump charcoal or if you added any wood (which I didn’t). No, I used a charcoal that was given to me by a friend to try out. Komodo Sustainable Coconut Charcoal. This is an extruded coconut charcoal that is supposed to burn with a high heat, low ash and produce a sweet smell. I figured that if anything, it would add to the sweetness of the cookie. Look for a review from me of this stuff coming soon, but in the meantime here is a review by the Naked Whiz. Now go on and make this cookie. You know you want to. Or your family and friends will want you to. You can thank me later. 😉