Peanut Butter Choc Chip Deep Dish Skillet Cookie (Low Fat)
Fudgy to the extreme, a gooey but crispy lower in fat skillet cookie, full of peanut buttery good stuff, and loaded with so many melty chocolate chips, it’s like Christmas all over again.
Making this, I couldn’t help but break into a Lambada with – umm – myself. There was a lot of hip swinging and maybe some self-touching and gyrating no one should be a witness to. Because cookie dough does that to me. But big ass cookies? Peanut butter cookies? And low in fat ones? Ohmygod don’t even play.
But a ginormous cookie of humongous proportions? Well. I couldn’t help but get all down and dirty licking the wooden spoon like I found my lost long lost peanut butter lover. See? I can’t even type straight.
I mean, do you seeeeee the gooeyyyyy? The gooey and the melty all deserve a loud wolf whistle. And the fact that I may have taken 20 shots plus 50 million more of this incredible deliciousness while still Lambad-err-ing and licking my fingers like a lunatic would be enough to scare anyone off.
Children, it’s ok. Mama doesn’t need a 911 call. Just a shot of vodka to go with my cookie. Oops. Did I say vodka? No, I meant a cup of tea! Silly autocorrecting mac daddy.
This deep dish idea came to me the day I made those Low Fat Chocolate Chip Cookie Sticks. Because having them all smooshed together on the pan in such a sexy way looked so lustful that I had to do this.
And thinking I was some sort of genius, I find there are a gazillion recipes all over the internet. Not.original.Karina.
So, after a momentary backward moonwalk, my brain gotsta thinking about adding peanut butter in to the mix while keeping this semi-low in fat so I don’t need to break out my fat pants – well, there ya go. Moonwalk gone. Lambada is back. In a full hip swing like the queen of Carnaval.
I have only two words for you amongst the other million I just said. Make.This.
Let me break this down for you in steps.
1. Scoop your cookie dough into your skillet or a pie dish/round baking pan, you know what I mean.)
2. Sprinkle sum-more chocolate chips onto it and place it ever-so-carefully into the oven.
3. Remove pie from oven
4. Cut the gooeyness into gigantic pieces…just kidding. Because we enjoy our desserts like ladies and gentlemen, cut it into slivers barely noticeable.
5. Take some pictures of the epicness happening around you, not forgetting to lick and chew cookie dough off of the serving knife. (But don’t do that without parental supervisions. Yes, even if you’re a parent.)
6. Get your ice-cream and hot fudge sauce ready.
7. And scoop away people.
8. Drizzle the good stuff on. (‘Good stuff’ AKA chocolate fudge sauce).
9. Now let me see your hips swing…
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Weight Watchers: 4pp per generous slice!
- 1/2 cup light butter , softened at room temperature
- 2 tablespoons apple sauce
- 1/2 cup brown sugar
- 1/3 cup sweetener/sugar of choice
- 2 teaspoons pure vanilla extract
- 1 egg
- 1 cup flour
- 1/3 cup powdered peanut butter (I use this to lower the fat content, but you can substitute with creamy peanut butter, melted.)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (adjust to your tastes)
- 1/2 cup chocolate chips (dark or semi-sweet)
- Preheat oven to 175c | 350° F. Line a 9" cast iron skillet (or a pie dish/round baking pan) with baking/parchment paper and set aside.
- In a large bowl, combine the butter, apple sauce, sugar and vanilla, and whisk until creamy . Add the egg and whisk again until combined.
- Add the flour, baking soda and salt. Stir into the batter and mix until combined. Add the powdered peanut butter (in dry state) and fold in half the chocolate chips. Mix again but do not over beat. Spoon batter into the prepared skillet/pan, and sprinkle with remaining chocolate chips.
- Bake in preheated oven for 20 minutes (for a gooey cookie) or 25--30 minutes (for a set cookie). Cool for about 10 minutes before cutting and serving.
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