Peanut Butter Choc Chip Deep Dish Skillet Cookie (Low Fat)

Please share this post with your friends 🤗

This is the kind of dessert that fills the kitchen with warm, familiar aromas and somehow feels both indulgent and sensible. A single skillet yields a large, shareable cookie: crisp at the edges, soft and slightly gooey in the center, with pockets of chocolate and the savory nuttiness of powdered peanut butter. I keep this low-fat by using powdered peanut butter and applesauce alongside a modest amount of butter and sugar.

The method is straightforward and forgiving, which makes this recipe perfect for busy weeknights, casual gatherings, or a cozy night in. You don’t need advanced baking skills—just basic mixing, a good preheat, and a 9-inch skillet or equivalent pan. Follow the steps and you’ll have a dessert that slices like cake but tastes like a freshly baked cookie.

Below you’ll find a clear ingredient list with quick notes, a concise step-by-step cooking guide, swaps for allergies, storage tips, and answers to common questions. Read the ingredient notes first so you know why each item is here, then follow the baking steps for the best result.

Ingredients at a Glance

• 1/2 cup light butter, softened at room temperature — provides tenderness and flavor with less fat than regular butter.
• 2 tablespoons apple sauce — replaces some fat and keeps the cookie moist.
• 1/2 cup brown sugar — adds depth and chewiness.
• 1/3 cup sweetener/sugar of choice — balances sweetness; use granulated sugar, coconut sugar, or your preferred granulated sweetener.
• 2 teaspoons pure vanilla extract — enhances overall flavor and rounds out the peanut notes.
• 1 x large egg — binds the dough and contributes structure.
• 1 cup flour — the structure of the cookie; use all-purpose for best results.
• 1/3 cup powdered peanut butter — gives peanut flavor with lower fat; can be swapped for melted creamy peanut butter if desired.
• 1/2 teaspoon baking soda — helps the cookie spread and rise slightly.
• 1/2 teaspoon salt, adjust to your tastes — balances sweetness and enhances flavors.
• 1/2 cup chocolate chips, dark or semi-sweet — pockets of melty chocolate; half go in the dough and half are sprinkled on top.

Peanut Butter Choc Chip Deep Dish Skillet Cookie (Low Fat) Cooking Guide

Yield: one 9-inch skillet cookie. Preheat and prep first so everything flows smoothly.

1. Preheat your oven to 175°C (350°F). Line a 9-inch cast iron skillet, pie dish, or round baking pan with parchment paper and set it aside so it’s ready when the dough is mixed.
2. In a large mixing bowl, combine 1/2 cup softened light butter, 2 tablespoons apple sauce, 1/2 cup brown sugar, and 1/3 cup sweetener (your choice). Whisk these together until the mixture looks creamy and uniform—no large butter lumps remain.
3. Add 2 teaspoons pure vanilla extract and 1 large egg to the butter-sugar mixture. Whisk again until fully incorporated and the batter is smooth.
4. Layer in the dry ingredients: add 1 cup flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Stir these into the wet mixture until combined. The batter should be cohesive but not overworked.
5. Pour in 1/3 cup powdered peanut butter (in its dry form). Fold it into the batter gently so the peanut flavor distributes evenly.
6. Fold in half of the chocolate chips—use about 1/4 cup now—so they’re distributed through the dough. Stir just until combined; avoid overmixing.
7. Spoon the batter into the prepared skillet or pan, spreading it evenly with a spatula. Sprinkle the remaining 1/4 cup chocolate chips over the top so they melt into glossy pockets during baking.
8. Bake in the preheated oven for 20 minutes for a gooey center, or 25–30 minutes if you prefer a more set cookie. The edges should be golden and the center set to your liking.
9. Remove from the oven and let the skillet cookie cool for about 10 minutes. This rest time helps the cookie firm up slightly and makes cutting cleaner. Serve warm or at room temperature.

Why It’s My Go-To

This recipe hits a sweet spot: it uses pantry-friendly ingredients, bakes fast, and satisfies that cookie craving without a heavy calorie load. Powdered peanut butter gives you clear nut flavor without all the oil, so you get the taste and texture contrast with fewer calories.

It’s flexible: make it in a skillet for rustic presentation, or use a pie dish when you want perfectly round slices. It’s also forgiving—timing determines texture, so you can choose gooey or cakier based on your crowd or mood.

Allergy-Friendly Substitutes

• Nut-free: Replace powdered peanut butter with an equal amount of powdered sunflower seed butter (if available) or add 2–3 tablespoons of neutral nut-free protein powder and a teaspoon of extra oil if needed—note: this will alter flavor and texture.
• Egg-free: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) in place of the large egg; expect a slightly denser crumb.
• Dairy-free: Swap light butter for an equal amount of dairy-free spread that is firm at room temperature.
• Sugar-free: Choose a granulated erythritol or monk fruit blend in place of the 1/3 cup sweetener, and ensure the chips are sugar-free if needed.

What’s in the Gear List

• 9-inch cast iron skillet, pie dish, or round baking pan — you need a vessel that gives a deep, sliceable cookie.
• Mixing bowls — at least one large for wet and dry combined steps.
• Whisk and spatula — for creaming and folding without overworking the batter.
• Parchment paper — lines the pan for easy removal and cleaner edges.
• Oven preheated to 175°C / 350°F — consistent temperature is important for even baking.

Don’t Do This

• Don’t skip the parchment or you’ll fight to remove the cookie and risk breaking it.
• Don’t overmix after adding the flour and powdered peanut butter—overworking develops gluten and makes the cookie tough.
• Don’t assume bake times are exact—oven temperatures vary. Start checking at 18 minutes if you want very gooey results.
• Don’t slice immediately out of the oven—give it the 10-minute rest so the center sets and you get clean slices.

Smart Substitutions

• Powdered peanut butter → creamy peanut butter: Use melted creamy peanut butter if you want higher fat and richer flavor; the recipe uses powdered to cut fat.
• Light butter → margarine or plant-based spread: Works if you need dairy-free, but choose a firm spread to maintain texture.
• Brown sugar → coconut sugar: Use coconut sugar for a slightly caramel note and a lower glycemic option.
• Chocolate chips → chopped chocolate: Topping with chopped dark chocolate yields larger gooey pockets and a nicer melt.

Pro Perspective

Two small changes I use for the best texture: chill the dough for 10–15 minutes if your kitchen is warm, and rotate the skillet halfway through baking if your oven has hot spots. Chilling firms the dough slightly and helps it spread less, giving a thicker, chewier center.

When you want shine on the top, press a few extra chocolate chips into the surface as soon as it comes out of the oven. The chips will melt just enough to look glossy without losing their shape.

Storing, Freezing & Reheating

• To store: Cool completely, cover the skillet tightly or transfer sliced pieces to an airtight container. Keep at room temperature for up to 2 days; refrigerate up to 5 days.
• To freeze: Slice, wrap each piece in plastic wrap, then foil; freeze up to 2 months. Thaw overnight in the fridge or at room temperature for an hour.
• To reheat: Warm a slice in a 300°F (150°C) oven for 6–8 minutes, or microwave for 15–25 seconds for a quickly gooey center. If reheating from frozen, add a couple of minutes.

Peanut Butter Choc Chip Deep Dish Skillet Cookie (Low Fat) FAQs

• Can I make this in a rectangular pan? Yes. A 9-inch round or similar-volume rectangular pan works; baking time may vary by a few minutes.
• My cookie is too flat—what happened? Likely over-creamed butter and sugar, too-warm dough, or too little flour. Chill briefly and avoid overmixing next time.
• How do I get a gooey center every time? Bake for 20 minutes and check visually—center should look set but still soft. Let it rest 10 minutes after baking; it will finish cooking from residual heat.
• Can I double the recipe? Yes, but bake in two skillets or adjust to a larger pan and monitor bake time closely—the depth affects bake time and texture.

See You at the Table

This skillet cookie is a dependable dessert: fast to make, forgiving to bake, and easy to share. It’s proof that small adjustments—powdered peanut butter, a touch of applesauce—can make comfort food a little lighter without losing soul. Try it warm with a scoop of vanilla ice cream or plain with a cup of coffee. Either way, it disappears fast.

Print Recipe Save it for later

Peanut Butter Choc Chip Deep Dish Skillet Cookie (Low Fat)

A lower-fat deep-dish skillet cookie made with powdered peanut butter and chocolate chips for an indulgent but lighter treat.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 12 servings

Ingredients

• 1/2 cup light butter, softened
• 2 tablespoons apple sauce
• 1/2 cup brown sugar
• 1/3 cup sweetener or sugar of choice
• 2 teaspoons pure vanilla extract
• 1 large egg
• 1 cup all-purpose flour
• 1/3 cup powdered peanut butter (or substitute with creamy peanut butter, melted) powdered form used to lower fat; can use melted creamy peanut butter as substitute
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt adjust to taste
• 1/2 cup chocolate chips dark or semi-sweet

Instructions

• Preheat the oven to 350°F (175°C). Line a 9-inch cast iron skillet or a 9-inch round baking pan with parchment paper and set aside.
• In a large bowl, combine the softened light butter, applesauce, brown sugar, sweetener (or additional sugar), and vanilla extract; whisk until creamy.
• Add the large egg to the bowl and whisk until fully incorporated.
• Stir in the all-purpose flour, baking soda, and salt until just combined.
• Fold in the powdered peanut butter (or melted creamy peanut butter if using) and half of the chocolate chips until evenly distributed, taking care not to overmix.
• Spoon the batter into the prepared skillet or pan and spread evenly. Sprinkle the remaining chocolate chips over the top.
• Bake for 20 minutes for a gooey center, or 25–30 minutes for a more set cookie. Remove from the oven and cool for about 10 minutes before slicing and serving.

Equipment

• 9-inch cast iron skillet or 9-inch round baking pan
• Parchment Paper
• large mixing bowl
• Whisk
• spatula or spoon
• Measuring cups and spoons

Notes

• For an indulgent serving, top with whipped cream or ice cream.
• Use powdered peanut butter to reduce fat, or substitute with melted creamy peanut butter.
• Adjust salt to taste.
• Line the skillet with parchment for easier removal.
• Cool slightly before slicing to help the cookie hold together.

Please share this post with your friends 🤗