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PB & CC Cookie Skillet

Welcome to the cookie skillet. You will not find an easier way to make cookies. It's 3 steps - make the batter, press the batter into the skillet, and bake!

Per usual, this recipe (like most of my recipes) is gluten & sugar-free. We satisfy the sweet tooth with none of the guilt.

Just a quick tip, this recipe tastes better the next day! However, be sure to allow it to cool off for at least an hour so it doesn't fall apart while eating it.

TIME: 30 Minutes


CAL 212 | CARBS 16 | FAT 17 | PROTEIN 7


1 cup of fresh ground smooth peanut butter or other smooth nut butter of choice

1/2 cup of Truvia/Monkfruit or real maple syrup, honey, or coconut sugar (adding sugar will alter the macro content)

2 eggs

1 teaspoon baking powder

1 teaspoon of vanilla extract

2 cups of dark chocolate or Lilly's chocolate chips, divided

1/2 cup of chopped pecans or almonds

1 teaspoon of Pink Himalayan Salt, divided


1. Preheat the oven to 350 degrees. Spray a medium (8 inches) cast iron skillet with cooking spray.

2. Combine the peanut butter, eggs, baking powder, vanilla extract, 1 1/2 cups of chocolate chips, pecans, and 1/2 teaspoon of pink Himalayan salt in a large bowl. Mix until well combined.

3. Press the cookie batter into the skillet covering the entire surface of the pan. Distribute the remaining chocolate chips on top of the batter and be sure to press them in the batter otherwise, they won't stick. Sprinkle the remaining salt on top.

4. Bake in the oven for 20- 23 minutes or until a fork comes out clean. You want to make sure the edges are brown.

5. Be sure to cool completely before serving otherwise the cookie will fall apart. I like to cut my pieces like a pie.

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