Ingredients

The following ingredients have 4 Servings
  • 1/3 cup 6 tablespoons unsalted butter, softened
  • ¾ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup creamy peanut butter (divided)
  • 1 large egg
  • ½ cup old-fashioned rolled oats
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup chocolate chips
  • ½ cup M&Ms (I used peanut)

Instruction

  • Grease a 6-inch or 8-inch cast iron skillet with butter. Set aside.
  • In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in 1/4 cup peanut butter and vanilla extract. Whisk in the egg until well blended.
  • Stir in the oats, flour, baking powder, baking soda, and salt.
  • Fold in chocolate chips and M&Ms. Chill cookie dough, covered, at least 2 hours and up to 3 days.
  • Press about ⅓ of the dough into the bottom of prepared skillet (the entire bottom and sides of the skillet should be covered with dough). Fill with 1/2 cup peanut butter. Top with more dough until the top is completely covered and the peanut butter is sealed inside. Garnish with extra chocolate chips and M&Ms if desired. Cover with foil and refrigerate for at least 30 minutes, or up to 3 days.
  • When you’re ready to bake, preheat oven to 350ºF.
  • Bake for 25-30 minutes or until golden brown on top. Serve immediately with ice cream.