1. Recipes

How to Make Vegan Double Chocolate-Peanut Butter Skillet Cookie - A Step-by-Step Guide

Are you craving a decadent and indulgent dessert that's also vegan and easy to make? Look no further than this Vegan Double Chocolate-Peanut Butter Skillet Cookie! This recipe takes the classic combination of chocolate and peanut butter to a whole new level, delivering a rich and fudgy dessert that's perfect for sharing with friends and family. Whether you're a seasoned vegan baker or just looking to try something new, this skillet cookie is sure to satisfy your sweet tooth and leave you comi...

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Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons water
  • 1 tablespoon dry egg replacer (such as Bob's Red Mill®)
  • ½ cup vegan butter, softened
  • ½ cup white sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 (10 ounce) package vegan chocolate mini chips (such as Enjoy Life®)
  • ¼ cup creamy peanut butter

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 5 mins
  • Servings: 12
  • Yield: 1 10-inch skillet cookie

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
  • Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute.
  • Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips.
  • Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it's okay if some peanut butter is poking through.
  • Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
  • Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

    • Nutrition

    326 cal.

    • Total Fat: 20g
    • Saturated Fat: 8g
    • Sodium: 257mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 5g
    • Total Sugars: 18g
    • Protein: 5g
    • Calcium: 16mg
    • Iron: 1mg
    • Potassium: 114mg

    Categories

    Vegan recipes
    Double chocolate recipes
    Peanut butter recipes