Peanut Butter Skillet Cookie

Peanut Butter Skillet Cookie

Peanut Butter Skillet Cookie

It’s National Peanut Butter Cookie Day and you know I had to make cookies but I did a little different this time around. I made one in my cast iron skillet and it was so good! The Peanut Butter Skillet Cookie is a yummy, low carb, gluten free dessert made in a skillet.

National-Peanut Butter Cookie Day
National Peanut Butter Cookie Day

This healthy skillet peanut butter cookie is a slightly under baked, gooey dessert that has been given a healthy makeover. It’s gluten, dairy & refined sugar free and is ready in 20 minutes.

Peanut Butter Skillet Cookie
Peanut Butter Skillet Cookie

This is my go-to dessert when I want to make a quick and easy healthy treat for our family. We all enjoy it with some vanilla ice cream or a dollop of homemade whipped cream and sugar free chocolate syrup.

No skillet? No problem. If you don’t have a 4″ and 8″ cast iron skillet feel free to use a 9 or 10″ round pie dish or cake pan. I have had success with both.

Cast Iron Skillets
Cast Iron Skillets

WHAT YOU NEED TO MAKE THIS

  • Butter
  • Peanut Butter
  • Alternative Sugar
  • Alternative Brown Sugar
  • Eggs
  • Vanilla Extract
  • Baking Powder
  • Salt
  • Gluten Free Flour
  • Peanut Butter or White/Chocolate Chips

HOW TO MAKE A SKILLET PEANUT BUTTER COOKIE

  1. Begin this recipe by combining the dry ingredients, then set them aside.
  2. Next, melt together the peanut butter and butter. If you overheat them you run the risk of cooking the eggs as you add them to the mixture.
  3. Then add the eggs and vanilla and mix well.
  4. Pour dry ingredients into the wet peanut butter mixture and mix until combined.
  5. Add chocolate, white and/or peanut butter chips and stir until evenly distributed.
  6. Spread the dough in the prepared skillet and bake in the preheated oven for 20 minutes or until the edges are just barely browned and the center is set but still a little “wiggly” when shaken.
  7. The cookie WILL be a little “jiggly” when you remove it from the oven. It will continue to cook and setup in the cast iron skillet as it cools.
Peanut Butter Cookie Skillet (raw)
Peanut Butter Cookie Skillet (raw)

Do NOT over bake! The cookie will not look done when it is, in fact, done. Plus, it will cook more in the skillet once it’s removed from the oven. Over baking will ruin the cookie and turn it from a gooey dream to a dry cakey mess!

SERVE

Serve this peanut butter skillet cookie warm with a scoop of your favorite ice cream. We also like to add a dollop of homemade whipped cream and a drizzle of chocolate sauce or melted peanut butter.

You can serve it on individual plates, or just give each family member a spoon and dive right into the skillet!

STORE/FREEZE

Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Reheat in the oven set to warm or in the microwave to restore the gooey taste and texture.

This recipe is actually super versatile and there are many options if you need to make substitutions to suit your dietary needs.

  • Gluten Free Flour: You can use all purpose flour with amazing results. Oat flour also works well.
  • Butter: I often use regular butter but you can use dairy free butter and/or coconut oil in its place.
  • Creamy Peanut Butter: If you have a peanut allergy to use almond, cashew or sunflower seed butter.
  • Alternative Sugar: Any granulated sugar works but I use monkfruit. You can also use coconut sugar.
  • Brown Sugar: Any brown sugar works well with this recipe but I use keto brown sugar.
  • Chips: I used sugar free white chocolate chips but you can use chocolate chips or peanut butter chips in this recipe

Peanut Butter Skillet Cookie

Recipe by Lucy ChesnaCourse: DessertCuisine: American
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

282

kcal
Total time

35

minutes

This skillet peanut butter cookie is an amazing dessert made in 20 minutes! It’s bursting with peanut butter that is gluten-free, dairy-free and keto.

Ingredients

  • 1/2 cup butter or coconut oil

  • 1/3 cup peanut butter

  • 1/2 cup sugar

  • 1 cup brown sugar

  • 3 eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoons baking powder

  • Pinch of salt

  • 2 cups gluten free flour

  • 1 bag peanut butter or white/chocolate chips

Directions

  • Begin this recipe by combining the dry ingredients, then set them aside.
  • Next, melt together the peanut butter and butter. If you overheat them you run the risk of cooking the eggs as you add them to the mixture.
  • Then add the eggs and vanilla and mix well.
  • Pour dry ingredients into the wet peanut butter mixture and mix until combined.
  • Add chocolate, white and/or peanut butter chips and stir until evenly distributed.
  • Spread the dough in the prepared skillet and bake in the preheated oven for 20 minutes or until the edges are just barely browned and the center is set but still a little “wiggly” when shaken.
  • The cookie WILL be a little “jiggly” when you remove it from the oven. It will continue to cook and setup in the cast iron skillet as it cools.

Nutritional Data: Yield: 12 servings, Serving Size ⅛ of pan cookie, Amounts per serving: Cal: 282, Carbs: 10g, Net Carbs: 6g, Fiber: 4g,  Fat: 23g, Saturated Fat: 9g, Protein: 8g, Sugars: 2g, Sodium: 99mg.

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