Vegan Double Chocolate Peanut Butter Cookie Skillet

Follow our step-by-step guide on how to make Vegan Double Chocolate Peanut Butter Cookie Skillet.

1. Step 1

   Preheat your oven to 350°F (175°C).

2. Step 2

   In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.

3. Step 3

   In a small bowl, mix the water and dry egg replacer. Let it sit for about 1 minute until it thickens.

4. Step 4

   In a stand mixer, cream together the softened vegan butter, white sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes. Add the thickened egg replacer and vanilla extract, mixing until combined.

5. Step 5

   Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the vegan chocolate mini chips.

6. Step 6

   Spoon half of the cookie dough into a well-seasoned 10-inch cast iron skillet, pressing it down evenly across the bottom. Spread the creamy peanut butter over this layer.

7. Step 7

   Top with the remaining cookie dough, pressing it down gently. It's okay if some peanut butter is visible.

8. Step 8

   Bake in the preheated oven for 35 to 40 minutes, or until the top is firm to the touch and the edges start to pull away from the skillet.

9. Step 9

   Remove from the oven and allow to cool for 15 to 20 minutes before slicing. The cookie will firm up as it cools.