Vegan Double Chocolate-Peanut Butter Skillet Cookie

  5.0 – 1 reviews  • Chocolate Cookie Recipes

My kid is a vegan, so I constantly feel guilty that she can’t eat a lot of what I make. This chocolate-peanut butter skillet cookie is a joint creation between her and me. It’s quite rich and chocolaty, and cooking it in a single batch in a pan is much simpler than spreading it out over several cookie sheets.

Prep Time: 15 mins
Cook Time: 35 mins
Additional Time: 15 mins
Total Time: 1 hr 5 mins
Servings: 12
Yield: 1 10-inch skillet cookie

Ingredients

  1. 1 cup all-purpose flour
  2. ½ cup unsweetened cocoa powder
  3. 1 teaspoon baking soda
  4. ¼ teaspoon salt
  5. 2 tablespoons water
  6. 1 tablespoon dry egg replacer (such as Bob’s Red Mill®)
  7. ½ cup vegan butter, softened
  8. ½ cup white sugar
  9. ½ cup packed light brown sugar
  10. 1 teaspoon vanilla extract
  11. 1 (10 ounce) package vegan chocolate mini chips (such as Enjoy Life®)
  12. ¼ cup creamy peanut butter

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
  3. Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute.
  4. Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips.
  5. Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it’s okay if some peanut butter is poking through.
  6. Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
  7. Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

Reviews

Mark Hawkins
We made a non-vegan version of this recipe by using eggs and butter. It was fantastic, gooey, and not excessively sweet. Delicious chocolatey goodness. Way better than I anticipated.

 

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