Peanut Butter Pan Cookie

 

A few years ago I picked up a little book at a garden center called Cookies in a Pan by Sabrina Fauda-Role.  It was filled with delicious looking cookie recipes for cookies that all got baked on top of the stove in a skillet.

Skillet cookies. Pan Cookies.  Easy to make cookies, and most importantly delicious looking cookies! 

No fuss and no muss they are all mixed and baked right in the pan or skillet that they cook in.  And all of the cooking happens on top of the stove.

All you need is a good heavy bottomed skillet, a burner you can regulate and about 30 minutes of time. Oh, and cookie ingredients as well.  DUH! 

Each cookie mixes up completely in the pan, which means that there are not a lot of dirty dishes to wash. No bowls, no beaters, etc.  

Which might be somewhat of a bummer for children who look forward to licking the beaters off and scraping the bowls.

Each cookie bakes into one giant cookie, right in the pan on top of the stove, without having to heat up your oven. That's a bonus in the summer months when we are all looking to keep our cool.

Each cookie cuts into six perfect wedges, which makes them the perfect dessert cookie, served warm from the pan with some ice cream or whipped cream. 

 

 

 

WHAT YOU NEED TO MAKE PEANUT BUTTER PAN COOKIE 

I bet you have everything you need in the kitchen right now to make this delicious cookie. There is nothing out of the ordinary here.

For the dough:

• 1 cup (140g) plain all purpose flour
• 1 tsp baking powder
• 1/4 cup +1 TBS (60g) granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla
• scant 1/4 cup (50g) butter
• 1 large free range egg
• 1/4 cup +2 TBS ( 80g) peanut butter

You will also need:

• 1/4 cup (50g) either chocolate covered peanuts or miniature peanut butter cups
• Ice cream to serve (optional)
• 
  

 

I used regular salted butter for this recipe. I only really keep salted butter in the kitchen. I cannot be bothered with buying two kinds of butter. I think its a bit pretentious. How hard is it to cut back on the salt in the recipe.

Oh how I miss Danish butter. Lurpak.  It was such a beautiful butter. I could eat it in cold slivers from the tip of my knife quite easily. It was only lightly salted, but worked wonderfully in cooking, baking and eating.

 

I used a commercial peanut butter.  Kraft, smooth. Any commercial peanut butter would work. Just don't use natural unsweetened peanut butters.

This recipe is not meant to be used with those. Save the good stuff for something else.  You want something like Kraft, Skippy, etc.  Oh, how I miss Skippy peanut  butter as well.  Sigh  . . .  I used to buy it in the huge tub from Costco.

 

Everything else is pretty self explanatory. Plain all purpose flour.  Baking powder, PURE vanilla, egg, etc.

I use only large free range eggs.   I am actually very lucky to be able to buy fresh free range eggs just around the corner from where I live, and they are as fresh as fresh can be! 

  

HOW TO MAKE PEANUT BUTTER PAN COOKIE

The hardest part of making these is making sure your burner isn't too hot.  If it is too hot (you cannot rush a pan cookie) then the bottom of your cookie will burn.

Whisk the flour, baking powder, sugar and salt together in a bowl. Set aside.

Melt the butter over low heat in a 10 inch  heavy bottomed non-stick skillet. Remove from the heat and whisk in the peanut butter and then the egg, whisking in vigorously. (Take care not to scramble the egg by having too hot a mixture of butter and peanut butter.)

 

Whisk in the dry ingredients until very well mixed and evenly textured. Press them out evenly in the pan. Return the pan to the burner and cook over low heat for 10 minutes. The bottom should be set and the top looking puffy.

Scatter the chocolate covered peanuts or peanut butter cups over top. Cover tightly with a lid and cook for a further 5 minutes over low heat.

Remove from the heat and let stand for 15 minutes, still lightly covered before serving. Cut into wedges to serve, with or without ice cream.

The chocolate covering the peanuts will slightly melt in that time as will the peanut butter cups.  Altogether very scrummy yummy!

I like to use my cookie scoop to scoop out the ice cream. I just think three small scoops are a lot cuter than one big scoop. 

 

If you wanted to you could add some sundae sauce drizzled over the ice cream. I can't think of a one that wouldn't go, except maybe pineapple. Strawberry, Caramel, Chocolate fudge. All would work great!  So would chopped peanuts!

Some other pan cookies on here that you might enjoy are:

CHUNKY CHOCOLATE COOKIE IN A PAN -  A deliciously moreish pan cookie, made with brown sugar and topped with a variety of chocolate chunks. (Milk, Dark, White.)

WHITE CHOCOLATE, ALMOND & RASPBERRY PAN COOKIE - An almond pan cookie, studded with sweet berries and white chocolate bits. Delicious with whipped cream!

PEANUT BUTTER CHOCOLATE CHUNK SUNDAE COOKIE PIE - Your favorite cookie in a pie, served warm and topped with vanilla bean ice cream along with your favorite toppings. 

Peanut Butter Pan Cookie

Yield: 6

Author: Marie Rayner

Cook time: 30 MinTotal time: 30 Min

One delicious 10-inch cookie that cooks entirely on top of the stove and cuts into six servings. Delicious served warm with ice cream.

Ingredients

For the dough:

• 1 cup (140g) plain all purpose flour
• 1 tsp baking powder
• 1/4 cup +1 TBS (60g) granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla
• scant 1/4 cup (50g) butter
• 1 large free range egg
• 1/4 cup +2 TBS ( 80g) peanut butter

You will also need:

• 1/4 cup (50g) either chocolate covered peanuts or miniature peanut butter cups
• Ice cream to serve (optional)

Instructions

1. Whisk the flour, baking powder, sugar and salt together in a bowl. Set aside.
2. Melt the butter over low heat in a 10 inch non-stick skillet. Remove from the heat and whisk in the peanut butter and then the egg, whisking in vigorously.
3. Whisk in the dry ingredients until very well mixed and evenly textured. Press them out evenly in the pan. Return the pan to the burner and cook over low heat for 10 minutes. The bottom should be set and the top looking puffy.
4. Scatter the chocolate covered peanuts or peanut butter cups over top. Cover tightly with a lid and cook for a further 5 minutes over low heat.
5. Remove from the heat and let stand for 15 minutes, still lightly covered before serving.
6. Cut into wedges to serve, with or without ice cream

Did you make this recipe?

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