Drool Over This 30-Minute Peanut Butter and Marshmallow Fluff Skillet Cookie
Few flavor combinations conjure up nostalgia the way that peanut butter and Marshmallow Fluff does. Affectionately known by loyalists like me as "Fluffernutter," the ingredients effortlessly strike a balance between sweet and savory, making them prime for sandwiches, cookies, and just about every fathomable edible form in between. Given my recent affinity for cast-iron skillets, I decided to create a single-serving Fluffernutter skillet cookie. The cookie remains crisp along the edge and gooey at the center, is studded with a mix of peanut butter and semisweet chocolate chips, and is finished with swirls of peanut butter and Fluff. For the full effect, top it with a scoop of ice cream and an extra flurry of peanut butter chips.
For more of my cast-iron recipes -- like this raspberry-vanilla bean Dutch baby -- check out my blog or follow me on Instagram (@kailleyskitchen).
Fluffernutter Skillet Cookie Recipe
Total Time: 30 minutes
Yield: One 6-inch skillet cookie (feeds one exceptionally hungry person or two reasonably hungry people)
- 3 tablespoons unsalted sweet cream butter, browned
- 2 tablespoons light brown sugar, packed
- 1 ½ tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
- 5 tablespoons all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup peanut butter chips
- ¼ cup semisweet chocolate chips
- ¼ cup creamy peanut butter
- ¼ cup Marshmallow Fluff
- Preheat oven to 350 degrees F and thoroughly grease a 6-inch cast-iron skillet with butter
- In a small mixing bowl, whisk together melted butter and sugars until smooth
- Add egg yolk and vanilla extract and whisk until just combined
- In a separate small mixing bowl, sift together flower, baking soda, and salt
- Pour wet ingredients into dry ingredients and stir with a wooden spoon, scraping down the sides of the bowl as necessary, until incorporated
- Fold in peanut butter chips and chocolate chips
- Press about ⅔ of the cookie dough into the skillet until a thin layer covers the base of the skillet
- Use a spoon to place small dollops of Marshmallow Fluff over the dough
- Crumble bits of remaining dough over the Fluff layer (be sure to let some of the Fluff stay exposed -- this will result in a marbled effect once the cookie bakes)
- Use a spoon to place small dollops of peanut butter over the dough and Fluff
- Bake for 12-14 minutes, or until the edges of the cookie start to turn golden brown (the center of the cookie may be slightly under-baked -- it’s better this way! And it will continue to bake through a bit as it cools.)
- Allow skillet cookie to cool slightly (about 5 minutes) on a wire cooling rack
- Top with ice cream and enjoy!
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Kailley Lindman is a contributing recipe developer and writer for Thrillist, as well as a freelance food photographer, food blogger at KailleysKitchen.com, and recovering vegetarian. Follow her at @KailleysKitchen.