As a foodie, I am pretty selective when it comes to my food. If i am going to eat it, I want to enjoy it, and for the food to taste delicious. Life’s too short to skip dessert you know. This is even more true when I am working on my holiday baking. There is no room in my kitchen for skimping on ingredients. When a recipe calls for butter, I use my favorite Land O’Lakes butter, and it takes the flavors of my favorite holiday dishes over the top. This weekend I attempted to make my first skillet cookie. When I imagine what a skillet cookie tastes like, butter is the first word that pops into my head. So on that same note, I was inspired to use one of my favorite combos of peanut butter and marshmallow to create this truly decadent Fluffernutter Skillet Cookie.
I love to start my holiday baking early, but rarely do I ever actually start the baking when I planned. I’m usually the person baking cookies for the office exchange at midnight to take them to work the next day. This year I swear I am starting early. On my last trip to Walmart, I spent extra time sauntering around the baking supplies aisle. As I found a unique or fun sounding ingredient like cinnamon flavored chips, I made a little note on my phone of the baking idea it inspired, and tossed it into my cart. Ironically it was that same visit that I tossed in the peanut butter chips and marshmallow creme. I just love the combination!
The skillet cookie was easier to make than I thought it would be. In fact, it was easier than making a batch of cookies since you put all the batter in the skillet, then bake it in the oven. No making individual cookie scoops onto baking sheets, multiple times. I have found my new go-to dessert for the next holiday get-together.
This is the first year I made notes of baking ideas while shopping. I feel more organized in my baking plan, and it feels good. My biggest problem with holiday baking is that there are too many fabulous ideas on Pinterest. I want to make all of them! And eat them too of course! I know I am probably not alone with a daily Pinterest/Pinning affliction.
For more holiday baking inspiration, head on over to check out Land O’Lakes collection of holiday recipes. I know I have already bookmarked a few more to make. I have 30 more days left until Christmas to get my holiday baking done!
What flavor skillet cookie should I attempt to make next?
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ½ cup sugar
- ¾ cup packed light-brown sugar
- 1 large egg
- ¼ cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 1 cup peanut butter flavored chips
- 1 cup Marshmallow fluff
- ⅓ cup roasted and salted peanuts, chopped
- Preheat oven to 350 degrees.
- In a medium bowl add flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes.
- Add egg, vanilla and peanut butter and mix until well blended.
- Add flour mixture, and beat until fully combined.
- Fold peanut butter chips into cookie dough.
- Add dough to a 10-inch ovenproof skillet, and press to cover the bottom fully.
- Bake 40-45 minutes, until edges are brown.
- Be sure not to over bake. The cookie will continue to cook in the heavy skillet after it’s removed from the oven.
- Transfer to a wire rack to cool, 15 to 20 minutes.
- Place marshmallow fluff in microwave safe bowl. Warm in microwave 15-20 seconds, remove and stir fluff quickly. Marshmallow fluff should be a spreadable consistency.
- Spread warm marshmallow fluff onto the top of the cookie. Be careful to lightly spread the warm fluff. Like icing a cake, if you press too hard, you will pick up crumbs.
- Top the marshmallow fluff with crushed peanuts while it’s sticky. Don’t worry though if your peanuts don’t stick immediately to the fluff. Just press the peanuts down into the marshmallow to keep them from falling off the cookie.
- Cut the cookie into wedges and serve warm.