By Eat More Chocolate Team Cookies Birthday, Everyday, Fall Favorites Baking
May 15, 2015
This recipe has a layer of peanut butter in the middle and lots of crispy edges. Top it with ice cream for a homemade version of the pizookie!
2 hrs 30 mins
Grease a 6-inch or 8-inch cast iron skillet with butter. Set aside.
In a large bowl, cream together butter and brown sugar until light and fluffy.
Beat in ¼ cup peanut butter and vanilla extract. Whisk in the egg until well blended.
Stir in the oats, flour, baking powder, baking soda, and salt.
Fold in chocolate chips and M&Ms. Chill cookie dough, covered, at least 2 hours and up to 3 days.
Press about ⅓ of the dough into the bottom of prepared skillet (the entire bottom and sides of the skillet should be covered with dough).
Fill with ½ cup peanut butter. T
op with more dough until the top is completely covered and the peanut butter is sealed inside.
Garnish with extra chocolate chips and M&Ms if desired.
Cover with foil and refrigerate for at least 30 minutes, or up to 3 days.
When you’re ready to bake, preheat oven to 350ºF.
Bake for 25-30 minutes or until golden brown on top. Serve immediately with ice cream.
⅓ cup (6 tablespoons) unsalted butter, softened
¾ cup light brown sugar
1 teaspoon vanilla extract
¾ cup creamy peanut butter, divided
1 large egg
½ cup old-fashioned rolled oats
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips
½ cup M&Ms (I used peanut)
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