Go Back
Homemade Peanut Butter Choc Chip Deep Dish Skillet Cookie (Low Fat) photo
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
Cook Time20 minutes
Total Time30 minutes
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.