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PREP 15 minutes
TOTAL 1 hour 5 minutes
Serves
US | METRIC

INGREDIENTS

  • 150 g Unsalted butter
  • 160 g caster sugar
  • 1 egg beaten
  • 200 g self raising flour
  • 1 pinch salt
  • 100 chocolate chips
  • 6 Reese's Peanut butter cups
  • 80 g Rolo minis

Click here to pre-order my new book

Reese's Peanut Butter Skillet Cookie

Reese's Peanut Butter Skillet Cookie

This skillet cookie is the ultimate dessert to share with your family and friends, I added extra mini Rolo's and chocolate chips to take this chewy and crispy cookie to another level.

  1. Whisk the butter and the sugar until light and fluffy then add in the egg and beat until fully incorporated. Fold in the flour and salt. Divide the mixture in 2, take half of the mixture and spread this into the bottom of a greased 9” cast iron skillet. Pop the peanut butter cups in an even layer then scatter over some Rolo's and chocolate chips. Top with the remaining batter and press down to an even layer. Finally sprinkle on the remaining chocolate chips and Rolo's if you have any left over.
  2. Cook in an oven set at 180℃ / gas mark 4 for 45-50 minutes. If your cookie is browning too quickly then cover with a piece of tin foil. Leave to cool in the pan for 20-30 minutes before topping with a ball of ice cream.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Reese's Peanut Butter Skillet Cookie

Reese's Peanut Butter Skillet Cookie

This skillet cookie is the ultimate dessert to share with your family and friends, I added extra mini Rolo's and chocolate chips to take this chewy and crispy cookie to another level.

PREP 15 minutes
TOTAL 1 hour 5 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 150 g Unsalted butter
  • 160 g caster sugar
  • 1 egg beaten
  • 200 g self raising flour
  • 1 pinch salt
  • 100 chocolate chips
  • 6 Reese's Peanut butter cups
  • 80 g Rolo minis
  1. Whisk the butter and the sugar until light and fluffy then add in the egg and beat until fully incorporated. Fold in the flour and salt. Divide the mixture in 2, take half of the mixture and spread this into the bottom of a greased 9” cast iron skillet. Pop the peanut butter cups in an even layer then scatter over some Rolo's and chocolate chips. Top with the remaining batter and press down to an even layer. Finally sprinkle on the remaining chocolate chips and Rolo's if you have any left over.
  2. Cook in an oven set at 180℃ / gas mark 4 for 45-50 minutes. If your cookie is browning too quickly then cover with a piece of tin foil. Leave to cool in the pan for 20-30 minutes before topping with a ball of ice cream.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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