I mean, you could eat this all be yourself, but let me warn you even my dessert crazy 9 year old begged off when she could have kept going. This cast iron cookie is one serious indulgence and best served sliced up in decadent wedges for a party or eaten with at least eight spoons around a communal family table. The family that eats dessert together can solve anything!
This dessert is quick and easy to make and can handle almost endless number of add-ins to customize it to your own personal tastes. This recipe is just a guide.
It’s sweet, buttery, decadent, and chocolatey. Best of all it can be made ahead and rewarmed with ingredients likely luring in your pantry right now.
It makes a great potluck dessert for parties. To take it completely over the top serve warm in the pan with ice cream or whip cream dolloped on top.
First, scour the cabinets and gather the ingredients.
No need to wait for the butter or eggs to warm to room temperature. Melt the butter, sugars and peanut butter. Don’t let it boil.
Remove from heat and let cool slightly (you don’t want the eggs to cook or curdle) before whisking in the eggs and vanilla.
Meanwhile, in a separate bowl, combine the dry ingredients.
Add the butter mixture to the dry ingredients and combine. Then stir in the add-ins until well mixed.
Press into your well greased skillet or cake pan. Bake for 25-30 minutes. Enjoy the sweet smells filling your kitchen.
Bake until puffy and golden brown on top. I’m more of a soft cookie person than a crunchy one, so I always err on the side of underbaking.
- 1/2 c unsalted butter
- 1 c peanut butter
- 1 c brown sugar, lightly packed
- 1/2 c granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 c old fashioned rolled oats
- 1 c all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- approx. 2 total cups of add-ins (see notes)
- Preheat the oven to 350°F.
- Spray a 10-inch cast iron skillet with cooking spray. If you don’t have a cast iron pan, you can also use a 10-inch round cake pan.
- In a medium saucepan, combine the butter, peanut butter and sugars. Heat over medium-low heat until the butter and peanut butter are melted. Stir until the mixture is smooth. The mixture should be pourable and grainy from the sugar.
- Remove from heat and let cool until just warm. Whisk in the eggs and vanilla extract.
- In a separate bowl, combine the dry ingredients: oats, flour, baking powder, baking soda and salt. Mix well.
- Pour the melted peanut butter mixture over the dry ingredients. Stir the mixture together, folding it together until no pockets of dry ingredients remain.
- Add your add-ins. Mix until well dispersed.
- Press dough into the pan evenly using a rubber spatula.
- Bake for 25-30 minutes, or until the cookie is puffed and slightly brown on top. Remove from oven and let cool slightly. Serve slices warm with scoops of ice cream on top.
- - I've used both creamy and chunky peanut butter
- - I've used both light and brown sugar and a combination of both
- - suggested add-ins: M&Ms, mix of semisweet and dark chocolate chips, peanuts, walnuts, chopped up candy bars