I recently obtained a mini skillet pan and became temporarily crazed with churning out single serve cookie recipes! My first attempt was a great success and I have made this Single Serve Choc Chip Skillet Cookie several times since. My next mission was to create a single serving peanut butter cookie recipe. And I had some leftover Nutella in the house, so that went in too!
The beauty of this particular recipe is that it’s gluten free! There is absolutely no flour in this recipe, just some baking soda for leavening (celiacs please remember to double check that the baking soda you use is gluten free as well). This produces a rich, decadent and fudgey cookie.
Because this cookie was obviously not decadent enough, I added a final drizzle of melted dark chocolate to finish it off. And let’s be honest, a scoop of icecream on top wouldn’t go astray either!
- ¼ cup smooth peanut butter
- 2 tbsp Nutella
- 2 tbsp brown sugar
- 1 egg white
- ¼ tsp baking soda
- 2 tbsp chocolate chips
- Melted chocolate (optional)
- Preheat oven to 180°C and lightly grease a 12.5cm/5" cast iron skillet with some butter or non-stick spray.
- Combine the peanut butter, Nutella and sugar in a small bowl and mix until thoroughly combined.
- Add in the egg white and keep stirring until integrated.
- Finally add in the baking soda and choc chips, and stir until just combined (don't overwork the mixture or it can become tough).
- Press the mixture evenly into the skillet and bake for 13-15 minutes, until the cookie is golden brown.
- Drizzle the top with melted chocolate and enjoy!
The outside of the cookie becomes crunchy, chewy and caramelised whilst the inside stays impossibly moist. I possibly like this skillet cookie even more than the original (big call, I know!)
What kind of single serve cookie recipe would you like to see next? Coconut and salted caramel? Cranberry and white choc chip? The options are endless!