I have never made a skillet cookie or brownie or cake before. I have seen many all over the internet. I have also seen little mini-skillets sold in stores attached to cookie and brownie mixes. While I have been tempted by these awesome looking treats, I have been reluctant to dig out my cast iron because it involves sitting on the kitchen floor and removing about ten pans that are kept in front of them.Then, recently, a blogging friend of mine was accused of stealing/copying another blogger’s skillet dessert recipe and I knew I needed to dig out my skillet. Combating ridiculousness is a great motivator. You may see a few more skillet desserts in the next week. I figured that while the pan is out, I should use it a bunch of times.
This recipe is completely my own. I can say that because I didn’t look at a recipe or a cookbook while making it. I simply opened my pantry, got out ingredients and mixed them in my mixer. On the other hand, I am sure that this recipe has been made before, tons of times. Am I psychic? Have I learned how to tap into the collective consciousness of the world’s bakers? No, it’s nothing as exciting as that. Simply put, I have made cookies, maybe thousands of cookies, over the last few decades. Through those years, I have used real, printed recipes. I have internalized combinations: ratio of fats, sugars and flours. Now, I can whip up a cookie without a recipe. Does that mean it’s original? Does that mean that I have the right to tell all other people who ever make a skillet chocolate chip cookie that they are out of line? What do you think?And then there are the photographs of said skillet cookie. How many ways to shoot a skillet are there? It’s a pan, for Pete’s sake! If I take a spoon and scoop out some cookie, does that mean that I am copying someone else? I suspect that most people have fantasized about diving into a dessert with a spoon. I wasn’t the first, nor will I be the last person to take the plunge. I just don’t have the time or the energy to track down every person from now until forever who takes a photo like the one above or below. Seriously, this is just a cookie, not a cure for cancer.
- 1 cup butter, softened
- ¾ cup brown sugar, packed
- ½ cup sugar
- 1 egg
- 2 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 2 cups all purpose flour
- 1 cup peanut butter morsels
- 1 cup chocolate chips
- Cream the butter and sugars with a mixer.
- Add the egg and vanilla.
- Combine salt, soda and flour and add to the mixing bowl.
- Mix well.
- Stir in the peanut butter and chocolate chips.
- Spread batter into a 10 inch cast iron pan that has been sprayed with PAM.
- Bake in a preheated 375 degree oven for 30 minutes.
Oh Look! There are other bloggers who have made skillet chocolate chip cookies, too!
Cookies and Cups made THIS ONE in 2012.
All Day I Dream About Food made a low carb, gluten free one a few months ago.
And here is Martha Stewart’s version, which is remarkably like mine – only I just read it as I added this link. It came up first in my internet search for these addition links, but I actually went to it through another blog which posted it in 2010.