Snickerdoodle Skillet Cookie

This recipe was inspired by Joy Bauer’s incredible ‘Skillet Peanut Butter Chocolate Chip Cookie.’ It’s seriously one of the most delicious things I’ve ever tasted. In this cookie recipe, I use a similar base to Joy’s, but I transformed the recipe into one of my favorite classic cookies: the snickerdoodle! Feel free to improvise depending on what kind of nut butters you prefer, but I highly recommend incorporating the cookie butter. It really helps achieve that signature snickerdoodle flavor. 

I recommend storing leftover slices in an airtight container. Because this cookie is pretty gooey, leftovers tend to last a day or two (if they don’t get eaten before then!) Enjoy!

This recipe first appeared in my biweekly recipe column, Mixing with Zest, in The Westfield Leader, Page 14 on May 27, 2021.

Ingredients:

• 1/2 cup cookie butter (I get this at Trader Joes)

• 1/2 cup smooth peanut butter 

• 1/3 cup + 1 tablespoon maple syrup

• 1 egg + 1 egg white

• 1 tablespoon vanilla extract

• 1/4 teaspoon almond extract

• 1/4 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/4 cup oat flour (Joy notes that if you don’t have oat flour, you can use 1 cup of oatmeal to make your own by blending it in a food processor). 

• 1 teaspoon brown sugar 

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Grease your cast iron skillet. (You can use butter, etc. but I used canola oil spray).

3. Heat the cookie butter and peanut butter in the cast iron skillet over low heat. Mix well. Once it’s fully combined, remove from heat and let cool.

4. Whisk your maple syrup, eggs, vanilla extract and almond extract in a medium bowl. 

5. Once your wet ingredients are fully mixed, add the cinnamon, salt and oat flour. Whisk until there are no clumps of flour and the batter seems relatively smooth. 

6. Pour the batter into your cast iron skillet and mix well with the melted butters. I find using a rubber spatula works best for this step.

7. Sprinkle the brown sugar evenly over the top.

8. Place the skillet in the oven and bake for ~30 minutes or until a toothpick comes out clean. You still want it to be slightly gooey, so don’t worry if there’s a few crumbs on the toothpick. I recommend letting the cookie cool for a few minutes so the slices come out of the pan nicely but are still warm. Enjoy!