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Peanut Butter and Jelly Skillet Cookie

Peanut Butter and Jelly Skillet Cookie

My Peanut Butter and Jelly Skillet Cookie is the perfect back-to-school treat to make for the kids!

It's always a pleasure teaming up with Land O Lakes® Butter to bring you new recipes! Today I prepared what I think is the perfect back-to-school treat for the kids.... my Peanut Butter and Jelly Skillet Cookie.

Back-to-school can be a busy time, which is why I wanted to develop a simple treat that wouldn't take much time in the kitchen. Kids love the peanut butter and jelly combo, and what better way to enjoy it than drizzled over a cookie cut into wedges?

Hope you enjoy!

Here's your line-up of ingredients. Feel free to use your family's favorite flavor of jelly. I chose blueberry.

I used Land O Lakes® Butter with Olive Oil and Sea Salt Half Sticks for my cookie. Gives it that fabulous sweet and salty combination.

Let's start by creaming the butter and sugars until light and combined.

Stir in the egg and vanilla.

Time for the chocolate chunks.

Add the white chips. Mmmm!

Give the dough a nice stir.

Transfer your dough to a cast iron skillet, then drizzle with slightly melted peanut butter and jelly.

Once your cookie cools, cut into wedges then dust with powdered sugar.

Look at those gooey chocolate chunks! Enjoy :)

Peanut Butter and Jelly Skillet Cookie

Yield: 8 servings
Prep time: 10 min
Cook time: 30 min
Total time: 40 min

· 2 Half Sticks (1/2 cup) Land O Lakes® Butter with Olive Oil and Sea Salt
· 1/2 cup granulated sugar
· 1/2 cup light brown sugar, packed
· 1 large egg
· 1 teaspoon pure vanilla extract
· 1 1/4 cups all purpose flour
· 1/2 teaspoon baking soda
· 1/2 teaspoon kosher salt
· 1 cup chocolate chunks
· 1 cup white chocolate chips
· 1/4 cup creamy peanut butter
· 1/4 cup blueberry jelly (or your favorite flavor)
· 2 tablespoons powdered sugar

Preheat oven to 350 degrees F. and lightly spray a 10-inch cast iron skillet with cooking spray.
Place softened butter and sugars into a large mixing bowl. Mix until light and creamy. Stir in egg and vanilla, mixing to combine. Slowly stir in flour, baking soda, salt, chocolate chunks and white chips. Once combined, transfer to prepared cast iron skillet, pressing evenly.
Place peanut butter and jelly into 2 separate heat proof bowls. Microwave for 15 to 20 seconds until warm and liquid like. Drizzle jelly evenly over top of cookie dough, then drizzle peanut butter. Bake for 30 minutes, or until cooked through. Remove from oven and sprinkle with powdered sugar. Serve warm or room temperature.

This is a sponsored post for Land O’Lakes; however, thoughts and opinions are my own. Picky Palate has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.

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What if you don't have a cast iron skillet, what can you substitute

Posted September 10, 2014 by Ellen