Made without eggs, dairy or oil, this Peanut Butter Cup Skillet Cookie is vegan and gluten-free! Eat it straight from the skillet with a spoon or slice it up and dish it out – it’s delicious either way!
Holy. Freaking. Yum.
I really don’t think there needs to be anymore words in this post. Just look at the pictures and remember those three words – holy freaking yum.
Alright let’s be real I would never do that to you guys. I like chatting about food too much for that! 😉
So let’s flashback to my birthday. I never shared with you guys what Ninja got me for my birthday, which I did for a few reasons. 1] because it really wasn’t that exciting [well, it was to me!] and 2] because I didn’t want you guys to think we were some lame, boring couple [which we totally are].
Anyway, for my birthday Ninja took me to Target, let me bounce up and down the cookware isles, focused me on just one section and told me to pick. I ended up selecting three beautiful red saute pans, of which I was completely satisfied with, until I strolled past the skillets. Oh cast iron skillets how I love thee. I made a joke with Ninja about how I needed one just so that I could use it to bash any intruders over the head with and then he asked, “Do you want it?”
To which I replied, “Umm, no?”
I’m sure you can see where this is going. I put up a good fight [not really; it was a pretty weak effort] and tried to tell Ninja that 3 new pans was more than enough for my birthday, however in the end the skillet ended up coming home with us as well. Gush – I am such a well kept woman 😉
And what better way to use said cast iron skillet than a skillet cookie?
I’ll be completely honest, the only reason I’ve ever really wanted a skillet was so that I could make skillet cookies. Since making this peanut butter cup skillet cookie I’ve used it a few other times – it’s incredible. I totally understand what the fuss is all about now. I use it maybe once a day? Totally versatile, totally awesome [and totally heavy as frick!].
But back to the cookie.
Ninja doesn’t go out of town too much anymore for work [maybe once a month?] but when he does, it’s like a flip being switched inside me. I get so…weird. I become a legit hermit and even though my siblings, Daddy and Mom#2 live less than 10 minutes away, I choose to stay home hunkered on my couch. I know, I’m a freak.
Anyway, while I was hermitting this most recent trip I decided to put my brand new skillet to use. Ever since I brought that sucker home I’ve been dreaming up this skillet cookie combo – and it turned out even better than what I had imagined.
Peanut Butter Cup Skillet Cookie – 100% dairy-free, butter free, oil free, egg free & gluten-free.
Sign. Me. Up!
I cannot even explain to you how soft, chewy, melty and all around incredible this skillet cookie is. I mean I could try, however I would never be able to do this dang thing justice. It’s that good.
I actually made my own peanut butter cups for this recipe so that it could be 100% vegan, however you can use whatever peanut butter cups you want. Or not use any at all and just add more chocolate chips to the final product to get that melty chocolate goodness – it’s up to you!
I mean seriously – is this real life?
And of course no skillet cookie is complete without that melted ice cream! I used So Delicious Vanilla ice cream but again, go ahead and top it with whatever kind you want! I personally think this peanut butter cup skillet cookie is the perfect family dessert – top this sucker with a few scoops of ice cream, hand out the spoons and dig in!
Another way to serve this beauty up is to simply slice the cookie like you would a pie and serve it in slices. This is probably better in terms of portion control [and so no one person inahles half the cookie before other people can finish chewing their first bite], but again I say if there is 4+ people involved, just hand out spoons! Who needs to dirty another dish?
- For the Cookie:
- 2 cups gluten-free all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ¼ cup cane sugar
- ½ cup coconut sugar
- ¾ cup peanut butter
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 6 mini peanut butter cups, chopped
- For the Peanut Butter Cups:
- 1½ cups dairy-free chocolate chips
- ½ cup peanut butter
- Preheat oven to 350 degrees. Oil a 10 inch cast iron skillet well.
- Line a mini muffin pan with liners. In a bowl, melt ¾ cup chocolate chips until smooth. Divide chocolate amongst the liners. Place in the freezer for 10 minutes.
- After chocolate has set, top with peanut butter. Melt the remaining chocolate chips, then divde amongst the chocolate cups to cover the peanut butter. Set back in the freezer until cookie is cooked.
- In a bowl, cream together the peanut butter, coconut sugar, cane sugar, almond milk and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda and sea salt. Slowly add the wet to the dry ingredients and mix until smooth.
- Remove the peanut butter cups from the freezer. Roughly chop 6 mini cups and stir into the batter.
- Press batter into the skillet and cook for 15 minutes. Cookie will seem underdone, however it will continue to cook in the skillet once removed from the oven.
- Once cookie has slightly cooled, top with more chopped peanut butter cups and ice cream to serve.
Have you ever made a skillet cookie before?
Straight from the pan or served on a plate?