If you love chocolate chip cookies....and you don't have a peanut allergy...this "cookie" is for YOU!

Every time that I bake this big cookie...that you cut like a slice of pie...its gone in no time!

Here's what you will need for this GUARANTEED crowd-pleaser!


2 cups flour

1 teaspoon baking soda

1/2 teaspoon of salt

3/4 cup butter, softened

1/2 cup sugar

3/4 cup brown sugar

2 teaspoons vanilla extract

1 egg

1 cup chocolate chips (I use milk chocolate chips, my preference)

1/2 cup peanut butter



Preheat the oven to 350 degrees.


In a bowl, whisk together the flour, baking soda and salt, and set aside.


In another bowl, beat the softened butter, sugar, and brown sugar til creamy.


Add vanilla extract and egg, and beat until its combined.

Its a "doughy" blur of speed! (Craig Allen photo).

Add the flour mixture, a bit at a time, until all of the flour is added.


Pour in the chocolate chips, and stir.

Press half the dough in the skillet. (Craig Allen photo).

Put half of the cookie dough in a greased, oven-proof (read: cast iron) skillet...and press the batter into the pan.

YUMMY peanut butter! (Craig Allen photo).

Spread the peanut butter over the dough...

Press the rest of the dough over the top... (Craig Allen photo).

Then top with the other half of the cookie dough. Press the dough over the peanut butter, so that it covers the peanut butter.

Baking...and it smells so good! (Craig Allen photo).

Bake for 35-40 minutes, at 350...as always, your baking time may vary, due to your oven...so bake your "cookie" until the edges are golden brown!

The "cookie" is cooling. (Craig Allen photo).

Cut into slices...

"Cookie" on a plate...but not for long! (Craig Allen photo).

...and serve!


Quick....the ice cream is melting! (Craig Allen photo).

...with ice cream....?