Peanut Butter Chocolate Chip Skillet Cookie

School is officially out for summer break here in Southern Colorado. Although our weather has been nothing close to summer worthy weather (it literally just snowed a few days ago) the forecast for our Memorial Day weekend looks rather gorgeous!

To kick-off the first day of summer break, I wanted to make the guys something sweet. I had no ice cream in the freezer and I really didn’t want to go to the store late at night. After all, I was already in my pajamas! #HomeBody

So after a quick scan of what I did have in the pantry, I decided to make a healthy version of their favorite cookie. No butter or eggs — no problem! The only issue I was faced with is how the heck will this cookie dough be perfect without butter and sugar? Gosh, I really need to go grocery shopping. #ItsBeenACrazyWeek

This gooey skillet cookie just happened to be a perfect accident. Did I know that maple syrup would be an amazing addition to cookie dough? No way, Jose! The kids went ga-ga over this cookie especially since they didn’t realize the ingredients I used. It’ll be our little secret, mmmkay? 😉

Look at those gorgeous sea salt flakes!

Peanut Butter Chocolate Chip Skillet Cookie

PREP TIME: 5 Minutes

COOK TIME: 20 Minutes

YIELD: Serves or Makes 3-4 Servings


1 cup white whole-wheat flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

a pinch of salt (about 1/8 teaspoon)

1/3 cup creamy peanut butter (or your favorite nut butter)

1/4 cup apple sauce (I used a single serve cup 3.9 oz. serving)

1/3 cup maple syrup

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips (more for sprinkling on top)


Step 1 – Preheat oven to 350 degrees Fahrenheit* and grease a small cast-iron skillet.

Step 2 – In a medium bowl, sift flour, baking powder, baking soda, and salt.

Step 3 – In a separate bowl, whisk together peanut butter, applesauce, maple syrup, and vanilla extract until creamy, about 1 minute.

Step 4 – Combine the dry ingredients with the wet ingredients, fold to combine. Add the chocolate chips and mix until incorporated.

Step 5 – Pour the batter into the skillet and smooth out the batter. I like to sprinkle some sea salt and extra chocolate chips on the top layer for some extra flavor. Bake for 18-25 minutes, or until the center is cooked through and has a nice golden brown color. Let cool for 10 minutes before serving.


*High altitude baking tips: Baking times will vary depending on your oven. We live at a higher altitude, therefore I noticed our cookie was done baking at around 18 minutes. I recommend reading more about high altitude baking here.

*Don’t forget to top with a huge scoop of ice cream or whipped cream because why not?!

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