Warm and gooey, these cookies are the perfect chocolate fix.
Chocolate Chip & Peanut Butter Cookies
Makes 3 (6-inch) skillets
- 10 tablespoons unsalted butter, softened
- ⅔ cup plus 3 tablespoons peanut butter, divided
- 1 cup firmly packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 1¼ cups semisweet chocolate chunks
- 1 cup peanut butter morsels
- Preheat oven to 350°. Spray 3 (6-inch) cast-iron skillets with cooking spray.
- In a large bowl, beat butter, 2⁄3 cup peanut butter, and sugars at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in eggs. Stir in corn syrup and vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined. Stir in chocolate chunks and peanut butter morsels.
- Press half of dough into prepared skillets. Spoon 1 tablespoon remaining peanut butter into center of each skillet. Spoon remaining dough over peanut butter.
- Bake until lightly golden, 18 to 22 minutes.
You can find more delicious desserts in our newest issue of Southern Cast Iron magazine.