Peanut Butter and Jelly Skillet Cookie
- 1 stick salted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup chocolate chunks
- 1 cup white chocolate chips
- 1/4 cup creamy peanut butter
- 1/4 cup blueberry jelly
- 2 tablespoons powdered sugar
Preheat oven to 350 degrees and lightly spray a 10 inch cast iron skillet with cooking spray.
Place softened butter and sugars into a large mixing bowl. Mix until all combined. Stir in egg and vanilla mixing to combine. Slowly stir in flour, baking soda, salt, chocolate chunks and white chips. Once combined, transfer to prepared cast iron skillet, pressing evenly.
Place peanut butter and jelly into 2 separate heat proof bowls. Microwave for 15-20 seconds until warm and liquid like. Drizzle jelly evenly over top of cookie dough, then drizzle peanut butter. Bake for 30 minutes, or until baked through. Remove from oven and sprinkle with powdered sugar. Serve warm or room temperature.
Calories: 502kcal | Carbohydrates: 74g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 289mg | Potassium: 290mg | Fiber: 3g | Sugar: 53g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg