It’s always such a treat when Friday doesn’t take forever to arrive. I was actually shocked that it snuck up on me this week! I’m just hoping the weekend doesn’t go as fast. We’ve got a birthday party to attend, a breakfast date with Grandma and Grandpa and other than that, sweet, sweet nothing!
The kids want pizza for dinner tonight so for dessert I made a chocolate peanut butter stuffed skillet cookie. It’s fun to slice and serve like a pizza and the kids go crazy for them!
I used a double chocolate cookie dough and pressed half in a skillet then layered 10 snack size peanut butter cups over top. The top layer of dough will be a lot easier to work with if you smoosh it down flat first then press it over top of the pb cups.
I sprinkled the top with peanut butter chips to give it a prettier top but a drizzle and swirl of warmed up peanut butter would be just as nice!
This cookie dough stays soft. To store it, my choice is the press and seal wrap. That stuff clings to anything! Leftovers (ya right) can be quickly warmed up and served with ice cream – totally recommended.
- ½ cup butter, softened
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tsp vanilla
- 1 egg
- 1 tsp instant coffee powder
- 1⅓ cup flour
- ¼ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
- 10 snack size peanut butter cups
- Peanut butter chips for topping
- Preheat oven to 350 degrees and lightly coat a skillet with cooking spray. Mine is 10 inches.
- Cream the butter with the sugars. Add the vanilla, egg and coffee and mix until combined. Add in the flour, cocoa powder, baking soda and salt. Stir in the chocolate chips.
- Spread half the dough on the bottom of the skillet and place the peanut butter cups over top.
- For the top layer of dough I take a handful of dough and either squish it with my hands or press it on the cupboard to flatten then place it over the pb cups.
- Sprinkle the top with peanut butter chips and bake for 25 minutes. Let the cookie cool for 30 minutes before slicing.