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? 😉
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?!