Photo of Peanut butter–chocolate chip skillet cookie by WW

Peanut butter–chocolate chip skillet cookie

Points® value
Total Time
30 min
15 min
15 min
We use powdered peanut butter for loads of nutty richness here, using it to replace much of the flour in the dough. If possible, serve the large-format cookie shortly after removing it from the grill, when the chocolate is still alluringly gooey.


Cooking spray

4 spray(s)

Packed brown sugar

½ cup(s)

Unsweetened applesauce

¼ cup(s)

Raw egg

1 large

Canola oil

2 tbsp(s)

Vanilla extract

2 tsp(s)

Powdered peanut butter

1 cup(s)

All-purpose flour

½ cup(s)

Baking soda

¾ tsp(s)

Table salt

½ tsp(s)

Semisweet chocolate chips

½ cup(s), divided


  1. Preheat grill to medium heat (350°F) or prepare medium fire. Coat a 10-inch cast-iron skillet with nonstick spray.
  2. In a large bowl, beat sugar, applesauce, oil, vanilla, and egg with a mixer at medium speed for 2 minutes. In a medium bowl, whisk together powdered peanut butter, flour, baking soda, and salt. Add flour mixture to sugar mixture; beat at low speed until just combined. Stir in 6 tbsp chocolate chips. Spread batter evenly into prepared skillet; sprinkle remaining 2 tbsp chocolate chips over top.
  3. Place pan on grill rack. Close lid, and grill until set, 13 to 15 minutes. Cut into 12 wedges.
  4. Serving size: 1 wedge