Peanut Butter and Jelly Skillet Cookie

This thick and chewy chocolate chip skillet cookie drizzled with peanut butter and jelly is 100% kid approved! An extra large cookie recipe made with two different kinds of chocolate chunks, topped with the classic combination of PB&J.

Course Dessert

Cuisine American

Keyword best chocolate chip cookie recipe, chocolate chip skillet cookies, giant chocolate chip cookie

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 502kcal

Author Jenny

Cost $25

Equipment

Oven
cast iron skillet
mixing bowl
measuring cups
measuring spoons
mixing spoon

Ingredients

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

Instructions

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.

Nutrition