Description
This Giant Buckeye Cookie is a decadent, indulgent dessert featuring layers of rich chocolate cake batter and creamy peanut butter filling, baked to perfection in a cast-iron skillet. Perfect for sharing, this cookie combines the nostalgic flavors of peanut butter and chocolate with an irresistible soft, gooey texture, and is ideal served warm with optional toppings like hot fudge, vanilla ice cream, or whipped cream.
Ingredients
Units
Scale
Dough
- 1 package chocolate cake mix (regular size)
- 2 large eggs
- 1/2 cup canola oil
- 1 cup semisweet chocolate chips
Peanut Butter Filling
- 1 cup creamy peanut butter
- 1/2 cup confectioners' sugar
Optional Toppings
- Hot fudge ice cream topping
- Vanilla ice cream
- Whipped cream
- Melted creamy peanut butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie in a timely manner.
- Prepare Dough: In a large bowl, combine the chocolate cake mix, eggs, and canola oil until the mixture is smooth and well blended. Stir in the semisweet chocolate chips evenly throughout the batter.
- Form Base Layer: Press half of the dough firmly into a 10-inch cast-iron skillet or any ovenproof skillet, creating an even layer at the bottom of the pan.
- Make Peanut Butter Filling: In a separate bowl, mix the creamy peanut butter with confectioners’ sugar until smooth and well combined. Spread this peanut butter mixture evenly over the dough base in the skillet.
- Create Top Layer: Roll or press the remaining dough between two sheets of parchment paper into a 10-inch circle, carefully placing this dough circle over the peanut butter filling layer to cover it completely.
- Bake: Bake the assembled cookie in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating that it is perfectly baked.
- Serve Warm: Allow the cookie to cool slightly, then serve warm with optional toppings such as hot fudge ice cream topping, vanilla ice cream, whipped cream, or melted creamy peanut butter for an extra indulgent treat.
Notes
- For best results, use a cast-iron skillet to ensure even baking and a beautifully crisp edge.
- Pressing the dough between parchment paper helps prevent sticking when shaping the top layer.
- Optional toppings add a creamy, cool contrast to the warm cookie, enhancing the flavor.
- Make sure not to overbake; the center should remain moist and gooey.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cookie)
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
