If you know me you know I LOVE baking cookies and using my cast iron skillet, so I decided to come up with a recipe where I could do both simultaneously. Chunked up chocolate, peanut butter cups, and miniature pretzels join forces in the best way to make the cookie dough in this skillet cookie so sweet and slightly salty. This chunky skillet cookie sensation delivers a THICK, huge cookie that can be sliced and topped with a heaping scoop of ice cream. No cast iron skillet, no problem, this recipe can be baked in a similar size dish, you’ll just need to adjust your cooking time.
One of the perks of this recipe is that it can be made ahead of time. If you’re having company over, prepare the cookie dough and press it into your cast iron skillet. Place the prepared skillet cookie into your fridge, pulling it out about 30 minutes prior to when you plan to bake it. Bake it will you’re eating dinner, and dessert will be ready to serve right after after you eat. Best of all, it will be the perfect temperature to top with ice cream. I hope you will try making this recipe. Happy baking and eating!