Triple Chocolate Peanut Butter Skillet Cookie

Anyone else get mad pudding cravings on cold rainy nights? Just me? We'd finished dinner and the sweet tooth had set in. But I was out of ice cream, and plain chocolate wasn't going to cut it. I mean, Easter was last weekend, so I was a bit over chocolate... but chocolate chip cookies on the other hand. So you know that feeling when you're craving cookies but can't be bothered dealing with the mess that all that creaming and mixing makes? Well this one pan cookie recipe is literally one pan (plus some measuring utensils), melt, mix and bake all in the same pan. Too Easy. Too delicious. Too dangerous? Depends how much self control you have not to devour the whole thing in one sitting. We nearly did... This recipe could happily serve 8, realistically & gluttonously only 4, maybe 6. 

I used three different chocolates, mainly because I couldn't decide between milk or dark chocolate, and if I'm going to do both, I may as well do all three. Any or all would work, depending on your preference. But the peanut butter is a must. It doesn't overpower it, just a subtle flavour but the fat content of the peanuts helps with the overall dough so if you're unable to have peanut butter, substitute for another nut butter. 

It took me maybe 10 minutes to prep the cookie, fifteen minutes to bake, and then only moments to devour. If you want to serve it in slices you'll need to allow it to cool for 10-15 minutes when it comes out of the oven , but if you're planning to serve it in the pan, load ice-cream on top and serve in the middle of the table and all dig in. But caution as it will be hot. Especially those molten chocolate spots. 

First up, melt the butter in a small heavy based frying pan, cast iron, or another skillet. Don't stir, just swirl, if it bubbles and browns a little don't worry, it actually makes the butter a little sweeter when it browns. Remove from the heat and allow it to cool for 5 minutes. While it's cooling you can prep all your other ingredients. Once it's cooled, but still warmed you can add the peanut butter and sugar. These will melt into the butter a little. I suggest half a cup of peanut butter, but basically I just dumped two massive scoops into the pan. Peanut butter is one of those sticky things that's pretty hard to measure. Brown sugar is best also as it's not grainy and gives a richer caramelised flavour, but again, use what you have on hand. The recipe will surely forgive you. 

Mix the rest, bake and like I said serve with ice-cream while hot. We were all out, as I mentioned, so a big dollop of cold vanilla custard also does the trick. Any leftovers (yeah right) are great the next day with a cup of tea or coffee, but it won't last longer than that. 

Ingredients (Serves 4-8): 

• 100 grams butter
• 1/2 cup smooth peanut butter
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla essence
• 1/2 teaspoon baking soda
• 1 cup plain flour
• 1/2 cup rolled oats 
• 3/4 cup of chocolate chunks (white, dark and milk or a mixture) 

Preheat your oven to 180*C. 

Use a small oven proof frying pan to melt your butter. Swirl rather than stir. Once melted take off the heat and allow to cool for 5 minutes. If it browns, don't worry. 

Once cooled a little, add the peanut butter, sugar and vanilla and gently mix to combine. The peanut butter doesn't need to be completely blended in. 

Crack an egg into the pan also, and mix to combine. 

Add the sifted flour and baking soda, along with the rolled oats. Mix to form a sticky cookie dough. Press the dough down into the pan and pop into the oven for 15 minutes. 

Once removed from the oven allow to cool for 10 minutes before slicing and serving, or pile the ice cream on top and eat straight out of the pan! 

Enjoy.