Flourless Peanut Butter Skillet Cookie with Caramel Macchiato Ice Cream
Recipe GLPR723f8a8980bd1a
A rich, decadent skillet cookie made with creamy peanut butter and baked until golden, then topped with a scoop of caramel macchiato ice cream and drizzled with warm caramel sauce. This flourless dessert is naturally gluten-free and serves as the perfect warm-and-cold treat for chocolate and peanut butter lovers.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¾ cup sugar
1 cup chocolate peanut butter or regular peanut butter
1 egg
½ tsp baking soda
¼ tsp salt
½ cup homemade caramel sauce
1½ cups caramel macchiato ice cream
Extra caramel sauce for drizzling
Directions
Preheat your oven to 350°F.
In a medium bowl, combine sugar, peanut butter, egg, baking soda, and salt. Stir until all ingredients are fully incorporated and the mixture is smooth and uniform. The peanut butter will provide plenty of natural oil, so no additional fat is needed.
Transfer the dough to an 8 or 9 inch skillet. No greasing is necessary since the peanut butter contains enough oil. Using a spatula or your hands, press and flatten the dough evenly across the entire bottom of the skillet until it forms a uniform layer.
Dot the surface of the dough with small coin-sized drops of caramel sauce, spacing them evenly across the cookie.
Bake in the preheated oven for 25 minutes, until the cookie is set and lightly golden around the edges.
Remove the skillet from the oven and allow the cookie to cool for 5 to 10 minutes.
Top the warm skillet cookie with scoops of caramel macchiato ice cream, drizzle with additional caramel sauce, and serve immediately while the cookie is still warm.
