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Chocolate Peanut Butter Skillet Cookie

Posted by Isabella Zar on
Chocolate Peanut Butter Skillet Cookie

This is the cookie of your dreams - soft, warm, chocolatey, and loaded with peanut butter! Eat it warm, maybe add ice cream or have it alone with a cup of tea - however you do it, it's gonna be a good time.

Makes: 1 extra large cookie


  • 1/3 cup peanut butter
  • 1 overripe banana, mashed
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour (can substitute for a GF flour)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Generous pinch of salt
  • 1/4 cup Fungirl chocolate, chopped into small pieces
  • 6 pieces Fungirl choc, for topping



  1. Preheat the oven to 350℉ (180℃) and grease a small cast-iron skillet or round cake tin.
  2. In a medium-sized bowl combine the peanut butter, mashed banana, maple syrup, and vanilla extract. Mix until well combined. 
  3. Sift in the flour, baking powder, baking soda, and salt. Combine well.
  4. Add in chopped chocolate pieces and fold the entire mixture until combined into a doughy ball (use hands to get in there).
  5. Put the batter into the skillet or tin and flatten. Place Fungirl pieces on top.
  6.  Bake for 15 minutes and sprinkle with extra sea salt to serve.



Cookie can be kept in an air-tight container for up to 4 days.

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