No matter how many desserts I make, there is one that always trumps all others in my home. The skillet cookie. There is something so delicious and comforting about a delicious warm cookie topped with cool, creamy ice cream. It’s the dessert that turns an ordinary day into something special, and one that I can always serve to guests and know that they will love it.
I’m excited to bring you another great recipe as on of the Krusteaz Baker’s Dozen. This is one of those desserts that is so good, it’s almost crazy how simple it is to make. I love to make these for those little moments you want to celebrate, such as a great report card or a project well done, or just to bring everyone together at the end of a hectic day for a little family time. Trust me, nobody has a cell phone in their hand when these are on the table!
This recipe is made easy by starting with a Peanut Butter Cookie Mix from Krusteaz. Start to finish you can have these whipped up and out of the oven in under 30 minutes. Easy, quick and delicious? That works for me!
I have some fun mini cast iron skillets that I use to make mine in. You can totally make these in ramekins instead, but the skillets are really fun and different, and somehow are always more exciting to my kids. But any single serving size ramekin will work just as well, I made mine that way for years before picking up a few mini skillets.
To make these delicious skillet cookies, you prepare your peanut butter cookie dough according to the directions on the Krusteaz package, following the directions to make 12 large cookies. Instead of placing your dough on a baking sheet, you place it into your skillet or ramekin. Each skillet gets two rounded tablespoons of peanut butter cookie dough, which is then lightly pressed into the skillet.
I always place my skillets or ramekins onto a baking sheet, it’s much easier to take them in and out of the oven this way. Once your skillets or ramekins are filled with cookie dough, into the oven they go for 15-20 minutes. If you like a more gooey, slightly underbaked cookie, the 15 minute time should be good. Once taking them out of the oven, I let them cool for about 15 minutes when I’m making them for the kids. Remember the skillets or ramekins are very hot coming out of the oven, so when the kids are enjoying these, definitely let them cool a while. They will still be warm, so remind little hands to be careful. If I’m serving them to adults, I usually let them cool about ten minutes.
Once you are ready to serve them, simply top with a scoop of ice cream and whatever ice cream toppings you like, such as hot fudge or caramel sauce. You can even warm up some peanut butter and drizzle that on!
Then it’s time to dig in! Seriously, these are the BEST! They hit all the flavor notes, peanut butter, chocolate, vanilla, hot, cold, creamy, crunchy.
I’m certain your family will enjoy these as much as mine does! You can also find this recipe, and others, on the Krusteaz website.
Peanut Butter Skillet Cookies
- 1 package Krusteaz Peanut Butter Cookie Mix
- 1 tablespoon Water
- 1 egg
- 1/4 cup vegetable oil
- Ice cream
- Sundae toppings
- Heat oven to 375°F.
- Stir together water, egg and oil until well blended. Add cookie mix; stir until a dough forms, hand kneading if necessary. Place two rounded tablespoons of cookie dough mixture into each mini skillet or ramekin. Press down gently to cover bottom of skillet or ramekin. Place ramekins or skillets onto a baking sheet.
- Bake for 15-20 minutes. Remove from oven and allow to cool for 15 minutes. Remember, skillets or ramekins will be hot!
- Top each cookie with a scoop of ice cream and finish off with ice cream sundae toppings of your choice, such as hot fudge, caramel sauce or even peanut butter sauce. You can also add sprinkles or chocolate chips.
Disclosure: I am compensated for my posts with Krusteaz. All opinions however are mine and mine alone.