Grilled peanut butter–chocolate chip skillet cookie

Grilled peanut butter–chocolate chip skillet cookie

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)


1 large egg(s)

Canola oil

2 Tbsp

Vanilla extract

2 tsp

Powdered peanut butter

1 cup(s)

All-purpose flour

½ cup(s)

Baking soda

¾ tsp

Table salt

½ tsp

Semisweet chocolate chips

½ cup(s), divided


  1. Preheat gas grill to medium, or prepare medium fire in charcoal grill. Coat 10-inch cast-iron skillet with nonstick spray.
  2. Using electric mixer on medium speed, in large bowl, beat sugar, applesauce, egg, oil, and vanilla until well blended, about 2 minutes. In medium bowl, whisk powdered peanut butter, flour, baking soda, and salt. Add dry ingredients to wet ingredients and beat at low speed just until combined. Stir in 6 tbsp chocolate chips. Spread batter into prepared skillet. Sprinkle remaining 2 tbsp chocolate chips over top.
  3. Transfer skillet to grill. Close lid and cook until cookie is set, 13 to 15 minutes. Cut into 12 wedges.
  4. Serving size: 1 wedge