Cookie batter and a cast-iron skillet unite to make the supersized, beloved American ‘skookie’.
- 125 g unsalted butter, softened
- 150 g brown sugar
- 200 g crunchy peanut butter
- 1 egg
- 2 tsp vanilla extract
- 105 g (¾ cup) plain flour, sifted
- ½ tsp baking powder
- 95 g (½ cup) dark choc bits
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180ºC. Using an electric mixer, beat butter and sugar until pale. Add peanut butter and beat to combine. Add egg and vanilla and beat to combine. Stir in a pinch of salt and remaining ingredients. Halve dough.
Spread one half into an 20 cm cast-iron skillet and bake for 15 minutes or until golden brown. Repeat with remaining dough. Cool slightly and serve cut into wedges.
Photography Chris Chen. Food preparation Phoebe Wood. Styling Jerrie-Joy Redman Lloyd.
As seen in Feast magazine, April 2014, Issue 30.