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.
Serves88
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + 10 mins cooling time
+ 10 mins cooling time
Ingredients
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm (top measurement) non-stick ovenproof frying pan. Line with baking paper, allowing the sides to overhang.
Step 2
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.
Step 3
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.
Step 4
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.
