Buckeye Skillet Cookie

BUCKEYE SKILLET COOKIE WITH VANILLA BEAN ICE CREAM SCOOPS

It was only a matter of time before I made some buckeyes. I had no idea what buckeyes were until I moved to Ohio. Being a Louisiana girl, it was weird to see them for the first time.

I’ve had them several times since a few years ago, so it was time to make one, but not just buckeyes alone, I wanted to make a skillet cookie!

There’s a load of peanut butter and chocolate in this cookie, and it wouldn’t be a skillet cookie without big scoops of vanilla ice cream. Look out for another post for the buckeyes recipe themselves!

You can cut up the skillet cookie into squares, or triangles, however you like!

A little melted ice cream is even better

BUCKEYE SKILLET COOKIE RECIPE

Ingredients

• 2 sticks unsalted butter, 1 cup

• 3/4 cup light brown sugar

• 3/4 cup granulated sugar

• 2 large eggs, lightly beaten

• 1 tsp vanilla extract

• 2 cups AP flour

• 1 tsp baking soda

• 1 tsp salt

• 1/2 cup peanut butter chips

• 1/2 cup chocolate semi sweet chips

• 1/2 cup chopped walnuts

• buckeyes on top are optional

• ice cream for topping/serving optional

Instructions

Set oven to 375°F.

Melt 2 sticks of butter in 12” cast iron skillet over low heat. Turn off heat, add both sugars and whisk lightly into melted butter.

Fold in the eggs and vanilla, whisk gently to completely mix.

In a bowl, mix flour, baking soda and salt. Add the flour mixture to the bitter/sugar mixture and stir until smooth. Fold in the peanut butter, chocolate chips and walnuts until well incorporated and smooth.

Make sure cookie batter is level in skillet.

Bake in oven until the edges are lightly browned and the center is a little soft to the touch.

This should be around 25-30 minutes. Usually on the longer side for my baking.

Remove from oven and serve with buckeyes and ice cream.