Skillet PB&J Cookie

by Rachael Ray Show Staff 9:00 AM, May 6, 2016

Aired May 6, 2016


1/2 cup butter
1 cup smooth peanut butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup your favorite jam
1/2 cup peanuts, crushed, for topping


Preheat the oven to 350°F.

Heat a 12-inch cast-iron pan over medium heat. Add the butter to melt. Once melted, add in the peanut butter and remove pan from heat. Using a rubber spatula, add in both sugars and stir until well-combined and a little glossy. Using a whisk, add in the eggs one at a time. Once they’re mixed in, slowly fold in the flour, baking powder, baking soda, and salt with a rubber spatula.

Dollop the jam all over top of the cookie dough and, using your spatula, give the jam a gentle stir just to swirl the top a bit. Sprinkle with the crushed peanuts. Place into the oven and bake for 30-40 minutes.