Description
A giant cookie baked in a cast iron skillet, infused with Butterfinger candies and Reese’s peanut butter chips, perfect for sharing.
Ingredients
Scale
- 1 tube (16.5 oz) Pillsbury Peanut Butter Cookie Dough
- 1 large bag (10 oz) Butterfinger Minis (unwrapped and crushed)
- 1/2 cup Reese’s Peanut Butter Chips
- 1/4 cup Smucker’s Caramel Flavored Topping
Instructions
- Preheat your oven to 350°F (175°C) and grease your 10-inch cast iron skillet.
- Knead the Pillsbury Peanut Butter Cookie Dough with the crushed Butterfinger in a large bowl.
- Press the dough into an even layer at the bottom of the greased skillet.
- Scatter the Reese’s Peanut Butter Chips evenly across the top.
- Bake for 16-20 minutes until golden brown, then drizzle with caramel topping.
- Serve warm with ice cream or whipped cream.
Notes
Make-ahead: Prepare dough in advance and refrigerate. Can be made in an air fryer as well.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg