Skillet Cookies

A skillet cookie is a great quick dessert for 3-6 people. You can prepare the dough in advance, spread it in the skillet and then wait to bake it so it's warm and ready when you want to eat dessert.

The King Arthur Flour skillet cookie recipe (for a 10" skillet) is really good and calls for ingredients I always have on hand. A half-batch of the recipe works well in a 7" diameter skillet.

I've also made a Reese's peanut butter skillet cookie:

1/4 to1/2 cup granulated sugar (I used 1/4 c)
1/2 cup brown sugar
1/2 cup salted butter softened
1 large egg room temperature
1/4 cup whole milk
1/2 cup creamy peanut butter
1/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups all purpose flour
1 cup Mini Reese's peanut butter cups halved (I used the ones from Trader Joe's )

Preheat oven to 350 degrees. Cream butter and sugars together, then mix in egg, peanut butter and milk. Add dry ingredients and mix well to combine. Gently fold chopped PB cups into the cookie dough.
Lightly grease a 10 inch cast iron skillet. Place the cookie dough into the cast iron skillet and spread out with a spatula until the surface is even.
Bake the skillet cookie for 25-30 minutes, or until nicely browned on top and a tooth pick inserted in the center comes out clean. Allow the skillet cookie to cool for 10 minutes.

Peanut butter cup

A half-batch in a 7" skillet