Grain-Free Peanut Butter Cookie Skillet
Grain-Free, Gluten-Free, Egg-Free, Dairy-Free option, Vegan option
Recipe by Whisk me Free
This cozy cookie skillet is super easy to make, only requiring a few simple ingredients and our Grain-Free Ultimate Cookie Mix to whip up! What better way to deal with the cold weather than with a hot cookie cake? Filled with your favorite nut spread, a little ice cream on top brings this treat to decadent heights!
Ingredients
- ½ cup (1 stick) melted vegan (or non-vegan) butter
- 1 bag Otto’s Naturals Grain-Free Ultimate Cookie Mix
- ½ cup chopped vegan (or non-vegan) chocolate
- 2 ½ Tablespoons crunchy peanut butter (or nut butter of choice)
- ½ cup chocolate-hazelnut spread
- Vegan (or non-vegan) ice cream (optional)
Instructions
- Preheat oven to 365°F. Grease a 6-inch oven-safe skillet and set aside while you make the cookie dough.
- To make the cookie dough, mix together the cookie mix and melted butter.
- Add the peanut butter and chopped chocolate to the dough and mix until incorporated.
- Transfer ¾ of the dough into the skillet and push it down into the pan, creating a little dip in the center.
- Fill the center with the chocolate hazelnut spread.
- With the remaining dough, flatten it and place it on top of the chocolate filling to seal the cookie dough.
- Bake for 15 minutes or until the cookie is lightly golden.
- Remove from the oven and let cool for at least 10 minutes before serving with ice cream, if desired. Enjoy!
