Sweet and Salty Cookie Skillets
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 6 tsp. softened butter
  • ¼ tsp. salt
  • ½ c. brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ tsp. vanilla
  • ¾ c. flour
  • ¼ tsp. baking soda
  • ½ cup chocolate chunks
  • ⅓ cup peanut butter
  • 12 pretzels
  • 2 scoops Velvet Elephant Ear Ice Cream
  • Caramel sauce for drizzling
  1. Start by dividing the peanut butter in half and placing a dollop in the middle of a cast iron skillet which has been lightly greased with cooking spray.
  2. In a large bowl, use a wooden spoon or rubber spatula to cream together the sugars, salt, and the butter.
  3. Add in vanilla and the egg.
  4. Slowly add in the flour and baking soda, mixing until incorporated.
  5. Fold in the chocolate chunks, then separate the dough into 2 equal portions.
  6. Spoon the dough over the peanut butter, covering it completely.
  7. Atop the cookie dough, press 6 pretzels into each skillet.
  8. Bake the cookies in a 375° oven for 15 minutes, or until the cookie just starts to brown at the edges.
  9. Place a scoop of the ice cream on each of the warm cookie skillets, then drizzle some caramel sauce on each.
Recipe by Columbus Culinary Connection at https://columbusculinaryconnection.com/sweet-salty-cookie-skillets/