Giant Chocolate Chip Cookie Stuffed with Peanut Butter Cups
Try this Giant Chocolate Chip Cookie Stuffed with Peanut Butter Cups recipe, or contribute your own.
Try this Giant Chocolate Chip Cookie Stuffed with Peanut Butter Cups recipe, or contribute your own.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
- 2 1/2 teaspoons vanilla extract
- 1/2 cup (100 grams) granulated sugar
- 2 and 1/4 cups (280 grams) all-purpose flour
- 1 and 1/2 teaspoons corn starch
- 3/4 cup (1.5 sticks or 170 grams) unsalted butter (melted)
- 3/4 cup (135 grams) light brown sugar
- 1 large egg + 1 egg yolk (room temperature)
- 6 reese's peanut butter cups (and more for topping)
- Carbohydrate 17.8537566816023 g
- Cholesterol 61.00625 mg
- Fat 31.4158858404343 g
- Fiber 1.65310419476607 g
- Protein 1.41843125099413 g
- Saturated Fat 19.5458420875347 g
- Serving Size 1 1 -10 serving (58g)
- Sodium 166.639958335937 mg
- Sugar 16.2006524868363 g
- Trans Fat 1.98065083364531 g
- Calories 341 calories
Step-by-step
- Preheat oven to 190 C/374 F and grease a 10 inch baking dish or skillet.
- In a large bowl combine the dry ingredients: flour, baking soda, cornflour and salt. Set aside.
- In another bowl using a wooden spoon mix the melted butter, light brown sugar and granulated sugar. Whisk until there are no brown sugar lumps remaining.
- Add the egg and the egg yolk. Mix with a wooden spoon until combined. Add in the vanilla extract.
- Finally add in the chocolate chips and stir gently until combined. Divide the batter in half.
- Add half of the cookie batter to the prepare baking dish/skillet and spread it so that it covers the base of the dish.
- Place the Reese's Peanut Butter Cups on top of the cookie batter. Cover with remaining cookie batter. You can do this either by dropping spoonfuls over the dish, or gently spread the batter with your hands so that it covers the peanut butter cups.
- Bake in the oven for about 25 minutes until the edges of the cookie are golden brown. Do not over bake. Instead I take my cookie out of the oven when it's still slightly underbaked in then middle as it further cooks when taken out of the oven. NOTE: Baking times may vary according to your oven.
- Top with extra pieces of peanut butter cups and ice cream if desired.
Should this massive skillet bake go straight to the table or rest completely before slicing? When handling a heavy ten-inch cast-iron skillet or ceramic baking dish filled with molten dairy fats, sugar syrup, and chocolate, structural integrity depends entirely on allowing residual heat to finish cooking the interior while the outer edges set into a crisp, caramelized crust at 374 degrees Fahrenheit. Because the high proportion of melted butter and brown sugar creates a dense, fudgy center, pairing requires a sharp, acidic counterpoint to cut through the rich milk chocolate and roasted peanut butter filling. Here is how to balance the plate and manage the bake:
- Serve small wedges alongside a tart fruit compote made from macerated raspberries or sour cherries, which provides necessary acidity to balance the intense sweetness of the sugars and candy fillings.
- Brew a dark-roast filter coffee or pull a double espresso shot to contrast the heavy fat content provided by the 170 grams of unsalted butter and chocolate chips.
- Use room temperature eggs (one whole plus one yolk) to ensure the melted butter emulsion does not break when incorporated into the dry flour and cornstarch mixture.
- Pull the dish from the oven at the 25-minute mark while the center still registers slightly underbaked, allowing carryover cooking to firm the center without drying out the edges.
Store leftovers tightly wrapped at room temperature for up to three days, or gently reheat individual slices in a toaster oven to restore the contrast between the crisp perimeter and the soft core. Contrast is what makes this dessert work successfully on the plate.
