Craig Allen’s Big Chocolate Chip Peanut Butter Cookie
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 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.
Add the flour mixture, a bit at a time, until all of the flour is added.
Pour in the chocolate chips, and stir.
Put half of the cookie dough in a greased, oven-proof (read: cast iron) skillet...and press the batter into the pan.
Spread the peanut butter over the dough...
Then top with the other half of the cookie dough. Press the dough over the peanut butter, so that it covers the peanut butter.
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!
Cut into slices...
...with ice cream....?