Peanut Butter-Chocolate Chip Skillet Cookie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Emma Crist
A gooey skillet brownie topped with scoops of vanilla ice cream and drizzled with melted peanut butter and rich chocolate syrup– what could be better?
Ingredients
- 1/2 cup (1 stick) butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- 1/3 cup unsweetened (or dark chocolate) cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini peanut butter cups or peanut butter chips
- Top with: additional peanut butter cups, chocolate syrup, melted peanut butter, and vanilla ice cream
Instructions
- Preheat the oven to 350 degrees. Melt butter in an 8-inch cast iron skillet over medium-low heat. Stir in sugars and vanilla. Remove from heat and allow pan to cool about 5 minutes.
- Carefully whisk eggs into the sugar mixture.
- In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the skillet until just combined. Fold in peanut butter cups or chips.
- Bake for 15-18 minutes, or until beginning to turn golden on top and around the edges but still soft in the center. Don’t overbake. Remove from the oven and let cool for 5 minutes.
- Sprinkle with extra peanut butter cups and drizzle with chocolate syrup and melted peanut butter. Top with scoops of vanilla ice cream and serve immediately.
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