Vegan Double Chocolate Chip Cookie Skillet
Gooey, decadent, and rich double chocolate chip cookie skillet. This recipe is simple, easy to make, and will be your new favorite weeknight treat and ideal valentines dessert.
Ingredients
- ½ cup vegan butter, melted or sub melted coconut oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 3 tbsp non-dairy milk
- 3 tbsp creamy peanut butter or sub other nut butter
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- ⅓ cup dutch-processed cocoa powder
- 2 tsp corn starch
- ½ tsp instant espresso powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup chopped dark chocolate
Instructions
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Preheat the oven to 350°F. Grease a 8" cast iron skillet or cake pan with non-stick cooking spray.
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In a large bowl whisk together melted butter and sugars until creamy. Add milk, peanut butter, and vanilla extract. Whisk to combine.
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Add flour, cocoa powder, corn starch, espresso powder, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in chopped chocolate.
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Evenly spread cookie dough into the prepared skillet or pan. (Optional): Top with more chopped chocolate. Bake for 22-25 minutes until top is soft to touch and edges have formed a crust. That is ok if it looks slightly underdone, that means its gooey in the center! Cool for 5 minutes and enjoy warm.