I found another way to use my favorite 10 inch cast iron skillet. This big cookie gets crispy around the edges and stays nice and gooey in the middle. Serve it up with a scoop of vanilla ice cream and caramel sauce and your sweet tooth will be satisfied. Recipe adapted from Martha Stewart.
2 cups all purpose flour
1 tsp baking soda
pinch of salt
3/4 cup unsalted butter (1 1/2 sticks), softened
1/2 cup sugar
3/4 cup light brown sugar, packed
2 tsp pure vanilla extract
1 cup semi-sweet chocolate chips
10 mini Reese's peanut butter cups, cut into quarters
5 mini Reese's peanut butter cups, cut in half (for top)
caramel sauce, for garnish
Preheat oven to 350 degrees. Lightly oil a 10 inch skillet.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large stand mixer bowl, cream the butter, sugar, and brown sugar until light and fluffy, about 2 minutes. Add the egg and vanilla and mix until incorporated. Add the dry ingredients that you set aside and mix just until combined. Stir in the chocolate chips. Add the 10 quartered peanut butter cups and carefully fold into dough.
Press dough into the bottom of prepared skillet. Press the remaining halved 5 peanut butter cups into top of dough. Bake for 40-45 minutes, or until edges are brown and top is golden. Be careful not to over bake as it will continue to bake in the skillet. Cool on wire rack for 15 minutes. Cut into wedges and drizzle with caramel sauce.