Triple-chocolate skillet cookie
If you’re a chocolate lover, put this triple-chocolate skillet cookie at the top of your to-do list. It’s the ultimate sweet treat.
Note: + 10 mins cooling time
- 80g butter
- 1/3 cup (75g) brown sugar
- 2 tbs caster sugar
- 1 Coles Australian Free Range Egg
- 3/4 cup (110g) plain flour
- 2 tbs cocoa powder
- 1/4 tsp baking powder
- 2 tbs dark choc chips
- 2 tbs milk choc chips
- 2 tbs white choc chips
- 1/4 cup (70g) crunchy peanut butter
- Vanilla ice cream, to serve
- Chocolate fudge sauce, to serve
Preheat oven to 180°C. Grease a 20cm (top measurement) non-stick ovenproof frying pan. Line with baking paper, allowing the sides to overhang.
Use an electric mixer to beat the butter and combined sugar in a bowl until pale and creamy. Add the egg and beat until combined. Add the flour, cocoa powder and baking powder and stir to combine. Stir in half the combined choc chips.
Spoon mixture into the prepared pan. Smooth the surface. Top with dollops of peanut butter and use a round-bladed knife to gently marble. Sprinkle with the remaining choc chips.
Bake for 25 mins or until dry to the touch. Set aside for 10 mins to cool slightly. Top with vanilla ice cream and drizzle with chocolate fudge sauce.