Fluffernutter Cookie Skillet

Ingredients

• 1/2 cup (113g) unsalted butter, melted
• 1/2 cup (100g) brown sugar, packed
• 1/3 cup (67g) granulated sugar
• 1/3 cup (85g) creamy peanut butter
• 1 egg, room temp
• 1 tsp vanilla extract
• 1 1/2 cups (190g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup peanut butter chips
• 1/2 cup chopped nutter butter
• + marshmallow fluff/creme & more chopped nutter butter

Instructions

1. Preheat oven to 350°F and grease a 10-inch cast iron skillet (mine is enameled).
2. Whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the peanut butter, egg, and vanilla and mix until fully combined.
3. In a separate bowl, combine the flour, baking soda, and salt.
4. Fold the dry ingredients into the wet ingredients until just combined.
5. Fold in the peanut butter chips and chopped nutter butter.
6. Press half the dough evenly into the prepared skillet.
7. Add dollops of marshmallow fluff, spreading it a bit.
8. Add the rest of the cookie dough on top, allowing some of the marshmallow fluff to peak out (make sure the edges are sealed though).
9. Bake for 20-30 minutes or until the edges are lightly golden and the center is set but still soft.
10. You can add more small dollops of marshmallow fluff on top if you want.
11. Top with chopped nutter butter and peanut butter chips.
12. Let it cool for 30-45 minutes.