Skillet cookies are often described as “crowd-pleasing” but I’m typically not in the mood for sharing. Laced with dark chocolate chunks and melty peanut butter chips, the only way the warm skillet cookie gets better is topped with ice cream and drizzled with more peanut butter. Perfection.

Ingredients

• 3/4 cup unsalted butter, browned and cooled (directions below), plus additional butter for greasing the skillet
• 2 cups AP flour
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 cup sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup dark chocolate chunks or chips
• 1 cup peanut butter chips
• For serving: vanilla ice cream, melted peanut butter

Directions

1. Brown butter in a medium saucepan over medium heat, whisking continuously, until it foams and turns a golden brown, approximately 5 minutes. Remove from heat and move the butter into a large mixing bowl. Let the butter cool completely.
2. Preheat the oven to 350 degrees. Grease a 10″ skillet with butter.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Add the sugar to the browned butter and whisk until well-incorporated. Add in the eggs and vanilla, mixing well.
5. Add the dry ingredients into the wet ingredients, mixing until just combined. Mix in the chocolate chunks and peanut butter chips until just combined.
6. Use a spatula to scrape the dough into the skillet.
7. Bake the cookie for 20-25 minutes until it’s barely cooked in the center.
8. Remove it from the oven and allow it to cool for 10 minutes. Top with scoops of vanilla ice cream and drizzle a tbsp or two of melted peanut butter over the top (optional).