Peanut Butter Cup Mini Skillet Cookies

When you’re craving soft and chewy peanut butter chocolate chip cookies but don’t want to bake a dozen, these individual Peanut Butter Cup Mini Skillet Cookies topped with vanilla ice cream and hot fudge sauce make the ultimate cookie dessert.

This past weekend, I did something I don’t normally do – I ventured to downtown Pittsburgh for the holiday market and Christmas tree since I didn’t see the Rockefeller tree when I was in NYC a few weeks ago (too crowded). I never go downtown mainly because I don’t want to pay for parking garages. However, Pittsburgh is offering free parking every Saturday in December, so I went. Along with the rest of the city as the parking garages were full and people were walking everywhere. However, Pittsburgh really wanted me to stay as I almost immediately found street parking. Thank goodness I can parallel park as it was a tight squeeze. It was ironic to be downtown for Christmas festivities because it was so warm out, I wasn’t even wearing a coat. Between the holiday market then stopping at a few stores on the way home including the mall, I think all of my Christmas shopping is done.

After a long day of shopping, it was time to relax. As if I don’t have enough sweets in the apartment already, I really wanted a chocolate chip cookie. Not just any chocolate chip cookie. Peanut butter chocolate chip cookie. Soft, chewy, and gooey with the harmonious combination of chocolate and peanut butter. However, I didn’t want to be stuck with two dozen cookies like I was with my gingerbread chocolate chip cookies as I ate way too many of those. No – I wanted my own mini cookie. I can’t be the only one in this dilemma, right? You want a cookie but you don’t want to eat 12 cookies. You want to eat one (or two) cookies and be done. And that’s exactly what I made with these Peanut Butter Cup Mini Skillet Cookies – individual peanut butter chocolate chip cookies using chopped peanut butter cups instead of chocolate chips. Top each one with ice cream and hot fudge sauce for the ultimate cookie dessert. Question is – will you share the other one or keep both for yourself?

INGREDIENTS

• 2 tablespoons unsalted butter, softened
• 1/4 cup creamy peanut butter
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup chopped peanut butter cups

INSTRUCTIONS

1. Preheat oven to 350F. Lightly grease three 4-inch oven-proof skillets or 6-ounce ramekins.
2. In a mixing bowl, beat together the butter, brown sugar, and sugar. Beat in the egg and vanilla. Gradually beat in the flour, baking soda, and salt. Stir in the peanut butter cups. At this point if you don't want to bake all three cookies, freeze the dough until ready to use.
3. ...............................

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