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Vegan Double Chocolate-Peanut Butter Skillet Cookie
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Indulgent vegan skillet cookie with double chocolate and peanut butter - rich, chocolaty, and bakes effortlessly in a seasoned cast iron skillet.
Ingredients:
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
  • 2 tablespoons water
  • 1 tablespoon dry egg replacer (such as Bob's Red Mill®)
  • 0.5 cup vegan butter, softened
  • 0.5 cup white sugar
  • 0.5 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 (10 ounce) package vegan chocolate mini chips (such as Enjoy Life®)
  • 0.25 cup creamy peanut butter
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect bake.
  • In a medium bowl, combine and whisk together flour, cocoa, baking soda, and salt.
  • In a small bowl, whisk together water and egg replacer until thickened, about 1 minute. Allow it to sit.
  • In a stand mixer bowl, beat vegan butter, white sugar, and brown sugar until fluffy, about 3 minutes. Add egg replacer and vanilla. Slowly mix in dry ingredients until combined. Gently fold in chocolate chips.
  • Spread half of the dough in a well-seasoned 10-inch cast iron skillet, pressing down with your fingers to create an even layer. Next, spread peanut butter over the dough, and top with the remaining dough, pressing gently to cover the peanut butter, allowing some to peek through.
  • Bake until the top is firm, dry, and the edges are pulling away from the skillet, about 35 to 40 minutes in the preheated oven.
  • Allow the cookies to cool for 15 to 20 minutes after removing them from the oven to ensure they firm up before slicing.

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