Vegan Double Chocolate-Peanut Butter Skillet Cookie

Name: Vegan Double Chocolate-Peanut Butter Skillet Cookie
Prep time: 15 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1 cup all-purpose flour; 0.5 cup unsweetened cocoa powder; 1 teaspoon baking soda; 0.25 teaspoon salt; 2 tablespoons water; 1 tablespoon dry egg replacer (such as Bob's Red Mill®); 0.5 cup vegan butter, softened; 0.5 cup white sugar; 0.5 cup packed light brown sugar; 1 teaspoon vanilla extract; 1 (10 ounce) package vegan chocolate mini chips (such as Enjoy Life®); 0.25 cup creamy peanut butter

5.0

(1)

1 Review

2 Photos

I love baking and always feel badly that my vegan daughter can't eat a lot of what I make. She and I worked together to come up with this chocolate-peanut butter skillet cookie. It's super chocolaty and rich, and is much easier to cook it in one batch in a skillet than scooping on multiple cookie sheets.

Recipe by jaybu

Published on June 19, 2020

2

Prep Time:

15 mins

Cook Time:

35 mins

Additional Time:

15 mins

Total Time:

1 hrs 5 mins

Servings:

12

Yield:

1 10-inch skillet cookie

Jump to Nutrition Facts

Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons water
1 tablespoon dry egg replacer (such as Bob's Red Mill®)
½ cup vegan butter, softened
½ cup white sugar
½ cup packed light brown sugar
1 teaspoon vanilla extract
1 (10 ounce) package vegan chocolate mini chips (such as Enjoy Life®)
¼ cup creamy peanut butter

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute.
Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips.
Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it's okay if some peanut butter is poking through.
Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

Nutrition Facts (per serving)

326	Calories
20g	Fat
42g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 326
% Daily Value *
Total Fat 20g	26%
Saturated Fat 8g	42%
Sodium 257mg	11%
Total Carbohydrate 42g	15%
Dietary Fiber 5g	18%
Total Sugars 18g
Protein 5g
Calcium 16mg	1%
Iron 1mg	6%
Potassium 114mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.