Peanut Butter Choc Chip Deep Dish Skillet Cookie (Low Fat)
Try this Peanut Butter Choc Chip Deep Dish Skillet Cookie (Low Fat) recipe, or contribute your own.
Try this Peanut Butter Choc Chip Deep Dish Skillet Cookie (Low Fat) recipe, or contribute your own.
- 1 egg
- 1/2 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1/2 cup brown sugar
- 1 cup flour
- 2 tablespoons apple sauce
- 1/2 cup light butter softened at room temperature
- 1/3 cup sweetener/sugar of choice
- 1/3 cup powdered peanut butter (i use this to lower the fa but you can substitute with creamy peanut butter, melted.)
- 1/2 teaspoon salt (adjust to your tastes)
- 1/2 cup chocolate chips (dark or semi-sweet)
- Carbohydrate 30.8613375226719 g
- Cholesterol 30.2287500083633 mg
- Fat 12.8172825043452 g
- Fiber 0.0279583339156793 g
- Protein 0.415136666951414 g
- Saturated Fat 8.06212333604107 g
- Serving Size 1 1 Serving (53g)
- Sodium 101.727166708669 mg
- Sugar 30.8333791887562 g
- Trans Fat 0.801121166886427 g
- Calories 236 calories
Step-by-step
Preheat oven to 175c | 350° F.
Line a 9" cast iron skillet (or a pie dish/round baking pan) with baking/parchment paper and set aside.
In a large bowl, combine the butter, apple sauce, sugar and vanilla, and whisk until creamy.
Add the egg and whisk again until combined.
Add the flour, baking soda and salt.
Stir into the batter and mix until combined.
Add the powdered peanut butter (in dry state) and fold in half the chocolate chips.
Mix again but do not over beat.
Spoon batter into the prepared skillet/pan, and sprinkle with remaining chocolate chips.
Bake in preheated oven for 20 minutes (for a gooey cookie) or 25--30 minutes (for a set cookie).
Cool for about 10 minutes before cutting and serving.
