Peanut butter–chocolate chip skillet cookie
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
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
Instructions
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
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