If you love cookies, chocolate and peanut butter, this recipe is for you...the ultimate giant cookie with melted Lindt chocolate chunks and random dollops of peanut butter...vanilla ice cream and a glass of cold milk is a must with this lovely rustic dessert.
Not really sure how you'd classify this recipe...kind've a cookie, kind've a crumble...a little bit cakey but quite dense and rich. It doesn't matter what you call it...once you've tasted it you'll file it and find yourself reaching for it again :) I love how it looks bumpy and uneven ...it means you can make it quickly and not really worry about the process because no matter how it turns out, it's meant to look rustic. I can imagine it being placed in the centre of a table after a meal...people serving themselves whilst lost in good conversation.
Does anyone else have an irrational fear of burning themselves on the handle of a cast iron fry pan like this? I ended up buying myself a fabric pot holder and sewing the edges together to make a little cover for the handle...because you need two hands to lift this thing...and one day I just know I'm going to forget it was just in the oven and grab the raw cast iron handle. I've done it with Pyrex straight out of the oven before, so it's only a matter of time! Anyway, I digress. This one is by Chasseur...you can find the red version here. ...it's the less expensive cousin to the original Le Creuset. Just remember if you're serving it up in the pan at the table, you don't want people digging in with their spoons and scratching the surface of these ones! I used a silicone spatula to separate out some chunks ready for serving. Dollop vanilla ice cream on top and let it melt with the warmth of the crumbling cookie :)
A friend from work found this recipe on Taste.com.au. She volunteered to bring over the dark Lindt chocolate if I already had peanut butter and ice cream...and be the official taste tester. We baked on a Saturday afternoon, somewhere in between an early visit to Oktoberfest and dinner at The Wine Bank with friends later that night. Conversation drifted from what to buy at Sephora in the US...how are the boroughs of Manhattan laid out...crumple maps (have you seen these?!)...and just how addictive corn bread by The Good Loaf can be. Because we ate out that night, I shipped off half the leftovers with my friend and took the rest to Mum's....where apparently she crumbled it over servings of fruit! Anyway, hope you like it. I think you could make it in any oven proof dish...casserole, lasagne...wouldn't have to be a cast iron frypan :)
Peanut Butter & Dark Chocolate Chunk Skillet Cookie by Katrina Woodman
150g unsalted butter, chopped
100g (1/2 cup, firmly packed) brown sugar
55g (1/4 cup) caster sugar
1 egg, lightly whisked
1 tsp vanilla extract
265g (1 3/4 cup) plain flour, sifted
1/2 tsp bicarbonate of soda, sifted
90g (1/3 cup) crunchy peanut butter
100g Lindt 70% dark chocolate, coarsely chopped
Preheat oven to 180°C (356°F). Stir butter and combined sugar in an 18.5cm (base measurement) ovenproof frying pan over medium-low heat for 3 minutes or until the butter melts. Set aside for 15 minutes to cool.
Stir egg and vanilla into butter mixture. Stir in flour and bicarbonate of soda until just combined. Randomly drop teaspoonfuls of peanut butter over the mixture. Sprinkle with the chocolate. Gently stir until just combined. Vaguely try and smooth the surface but don't stress if its bumpy!
Bake for 25 minutes or until crisp and golden. Set aside in the pan to cool completely. Cut into triangles.
Are you a fan of the peanut butter/chocolate flavour combo? If so, feel free to drop a link to your favourite recipe in the comments below, or via the social media links :)