Baking this cookie in a cast-iron skillet creates irresistibly crisp edges while the center remains moist and sandy. To make it even more special, try heating some of your favorite jam to drizzle over the top and serve with a glass of cold milk.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 1/4 cups sugar, plus more for sprinkling
- 3/4 cup (1 1/2 sticks) butter, at room temperature
- 1 large egg
- 1 cup smooth peanut butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour (see Cook’s Note)
- Jam, for serving
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet with 1 tablespoon of the butter. Beat the remaining butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, scraping down the bowl as needed. Add the egg, peanut butter and vanilla and beat until smooth and creamy. Add the salt and baking soda and beat until combined. Reduce speed to low and gradually add the flour, mixing until the dough comes together and is smooth.
- Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Make a crosshatch pattern on the surface of the dough with the corner tip of the rubber spatula. Sprinkle the top with sugar.
- Bake until the edges are brown and crisp and the center is still soft, 40 to 45 minutes. Cool on a wire rack for 30 minutes (the cookie will firm as it cools). Warm the jam in the microwave, about 45 seconds. Slice the cookie into wedges and serve with the warm jam.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 566 |
| Total Fat | 35 g |
| Saturated Fat | 14 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 35 g |
| Protein | 11 g |
| Cholesterol | 69 mg |
| Sodium | 242 mg |
Reviews
I made this delicious peanut butter cookie, put it on my Facebook and got over 80 wonderful reactions and comments. I will make it again for sure!
Oh my! Even those who don’t particularly like peanut butter cookies will love this recipe warm with ice cream on top!
Crispy edges and soft on the inside..amazingness. Will definitely make again.
Made once and it was awesome! 2nd time I spread chocolate chips over the top when it came out the oven and it was sinfully delicious!!
My son loves homemade peanut butter cookies. I didn’t think they wud make him any happier to smell the flavor as he steps in the house. But in this cast iron skillet.. huntie he devoured the whole pan in an hour. Now when he ask for cookies he will say:” ma make me them cookies in the big black pan
If it is 10 in. around and 2 in. deep. and you butter it. Is it heavy? If not it will cook faster! You will PROBABLY not get the sandy in the middle. You might try lowering the temperature 25 degrees. It will cook slower with better results. I can tell by your question you don’t cook much, one of the best investments you can make for your kitchen is an iron skillet. NO! I am no a iron skillet salesperson. Get you one and season it and you will throw the other skillet away or use it for a flower pot. lol
I wonder if I could make this instead in my vintage Calphalon saute pan.