Skillet Monster Cookie

March 1, 2021 Amanda Plott

Look, I don’t know. I’ve just been on a cookie binge lately I guess. But, I wanted something a little more ever green today than my Irish Cream Chocolate Chip Cookies from last week. Plus, I’m all out of those cookies anyway so it was time to make some fresh. One of my all time favorite cookies? Monster cookies!

They’re full of everything I like. Sweet. Salty. Crunchy. You get all the bases covered in one bite. And this Skillet Monster Cookie takes it a step further by being mixed all in one bowl and then baked in a skillet. No need for chilling. No need for rolling. Just mix. Bake. Enjoy.

While I used standard creamy peanut butter here, you could use any sort of nut butter or non-nut butter of your choice. This Skillet Monster Cookie should turn out great either way. As with most cookies, the main swap that I made with this one was to use sweeteners in place of the most of the sugar.

This is good stuff people. I left these in BIG slices, but I found that slicing to get 10 pieces was about on part with what seemed to satisfy without going over board on dessert.

Skillet Monster Cookie

Yield: 10

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A delicious one bowl cookie that's cooked in a skillet and then sliced to enjoy. Oats, peanut butter, and chocolate candies make this one MONSTER of a cookie.

Ingredients

6 Tbsp. Softened Butter
1/4 C. Brown Sugar Sweetener
1/4 C. Sweetener
1/4 C. Sugar
1/3 C. Peanut Butter
1 Whole Large Egg
2 Tsp. Vanilla Extract
1 C. Flour
1/4 C. Oats
1 Tbsp. Corn Starch
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
1 C. Colorful Candy Coated Chocolates

Instructions

Preheat the oven to 350 degrees F. and lightly coat an oven save 8" skillet with baking spray; set aside.
Beat together the 6 Tbsp. butter, 1/4 C. brown sugar sweetener, 1/4 C. sweetener, and 1/4 C. sugar.
Add in the 1/3 C. peanut butter, 1 egg, and 2 Tsp. vanilla and beat again until well combined.
Stir in the 1 C. flour, 1/4 C. oats, 1 Tbsp. corn starch, 1/2 Tsp. baking soda, and 1/2 Tsp. salt.
Fold in the 1 C. candy coated chocolates.
Transfer the batter into the prepared skillet and place in the oven to bake for 20-30 minutes or until the edges are browning and the middle is set.
Once done, remove from the oven and allow to cool slightly before cutting into 10 pieces to enjoy!

Notes:

Don't like peanut butter or are allergic? Use a nut butter alternative instead!

Calories

308.44

Fat (grams)

12.10

Sat. Fat (grams)

5.51

Carbs (grams)

46.46

Fiber (grams)

1.06

Net carbs

45.40

Sugar (grams)

25.22

Protein (grams)

4.18

Sodium (milligrams)

292.43

Cholesterol (grams)

37.08

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher

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