What’s better than a cookie? One giant cookie, right? Well after you taste this deliciousness, that is exactly what you will be thinking!
My mom always tells me that if I had a treat or cookie when I was young, before I even took a bite, I would ask, “If I finish this cookie, will I get another one?” I was always thinking ahead–I mean, don’t mess with my treats! So essentially a cookie bigger than the size of my head has to cover all the bases on that one. One would think.
So let’s just talk about this treat. What is the thing that is the most annoying about baking cookies? All the time it takes! Unless it’s a very small batch, you typically are putting several baking pans of cookie dough rounds in the oven over the course of an hour and you have to stay nearby. We don’t always have time for that, and yet, the cookie is still something we definitely want. And homemade is unlike any other kind. So enter the concept of the skillet cookie. This is a one and done kind of cookie. Mix everything up and then pour the cookie dough into the pan and bake. Cut yourself a nice slice when it’s done and add a little bit of ice cream if you like.
You could surely change this recipe up quite a bit. Feeling like chocolate chips? Add some in! Coconut? Sure, why not! Some crushed peanuts would also be amazing. Your cookie, so do it your way. I am happy most of the time with plain old peanut butter. You could use another nut butter as well if you prefer. The options are out there, just give them a whirl. So this Salted Peanut Butter Skillet Cookie is the cookie without all of the time and work. Let’s face it, time is not always what we have a lot of.
- 1 egg
- 1/2 c peanut butter
- 1/4 c pure maple syrup
- 3 T coconut oil
- 1 c almond flour
- 1 T unsweetened almond milk or milk of choice
- 1/4 tsp sea salt plus more for top if desired
- 1/4 tsp baking soda
- 1 tsp vanilla extract
Preheat oven to 350°F.
In a medium bowl, whisk egg to beat.
Add in maple, coconut oil, vanilla, and almond milk and whisk.
Stir in peanut butter to combine.
In another bowl, combine, almond flour, baking soda, and sea salt and stir.
Add dry ingredients to wet ingredients and stir well.
Pour dough into an 8" cast iron skillet that is coated with coconut oil.
Sprinkle extra sea salt over the dough.
Bake for about 25 minutes or until edges begin to brown and cookie is cooked through.
Allow to cool for about 10-15 minutes before eating.