Pipe Dream #254: To Add Serving Sizes – Dark Chocolate Peanut Butter Swirl Skillet Cookie

oatmeal pb skillet 4

Do you ever wonder why I rarely put serving sizes in my blog recipes? I must not really believe in them–have as big a slice as you want. Also, it is because things like this skillet cookie happen to me.  I eat 1/4 of the ingredients while making it, and then eat 1/3 of the finished product over the next two days, and by the end, I can’t tell how many people this should have served. I only know that it served one, but it probably should have served more.

oatmeal pb skillet 2

I cannot stress how dangerously good this cookie was.

I literally could not be trusted with this thing in the house.

And I even make a lot of cookie dough, so I know this one was over the top.

oatmeal pb skillet 3

The dark chocolate chips balanced the sweetness of the cookie nicely, but the really serious bit of this cookie was the peanut butter swirl. The swirls of peanutbuttery caramel goodness throughout are gratifyingly thick and not over-sweet, making it easy to indulge in slice after glorious slice.

oatmeal pb skillet 1

And then I served it warm to my work friends with ice cream, hot fudge and whipped cream. I’m sure you understand. And then I fretted over getting the stuff away from me. I’m sure you understand.

oatmeal skillet cake final

In an effort to rid myself of the swirls, I hastily shoved off the rest of it on my Bible study.

GOOD riddance,


Dark Chocolate Peanut Butter Swirl Skillet Cookie

Adapted from Savor Home

1/2 cup (1 stick/8 tablespoons) unsalted butter, melted
3/4 cup light brown sugar, packed
1 egg
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old-fashioned oats (regular, not quick cooking)
1 14 oz can sweetened condensed milk
1/2 cup creamy peanut butter
1 cup dark chocolate chips

Preheat oven to 350 degrees. Spray a 9-inch cast-iron skillet with cooking spray or brush it with melted butter. Set aside.

Add the melted butter, egg, sugar and vanilla to a large bowl and whisk for about 1 minute or until the batter is fluffed. Add the flour, salt and baking soda and stir with a spatula until just incorporated. Add the oats and stir until combined.

Press a little less than  3/4 of the batter into the skillet, pressing slightly up the sides. Reserve the remaining batter and set the skillet aside.

In a small bowl, whisk the sweetened condensed milk and peanut butter together until smooth. Pour the mixture over the dough in the skillet. Sprinkle the chocolate chips evenly over the top of the condensed milk mixture. Drop tablespoon-sized chunks of the reserved dough evenly over the chocolate chips in the skillet.

Bake for about 20 minutes or until the edges of the cookie are slightly crisp. The center of the cookie will be very gooey, but it will set as cools in the skillet. Serve warm with ice cream or let cool and slice into bars.


19 Responses to “Pipe Dream #254: To Add Serving Sizes – Dark Chocolate Peanut Butter Swirl Skillet Cookie”

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