nutella stuffed reese’s peanut butter chocolate chip skillet cookie

• yield: serves 16

ingredients

• ½ cup light butter, melted
• ½ cup peanut butter (natural, full fat or reduced fat)
• ½ cup brown sugar
• ½ cup sugar or natural sweetener of choice
• 1 tablespoon vanilla extract
• 1 egg
• 1 cup flour (plain, all purpose or light spelt flour/s are fine to use)
• ¼ teaspoon salt (if your peanut butter is unsalted)
• ⅓ cup milk (or dark) chocolate chips
• ⅓ cup nutella, melted
• 8 mini reese's cups, quartered

instructions

• preheat oven to 175c | 350° f
• line a 9-inch cast iron skillet or pie dish with baking/parchment paper and set aside
• in a large bowl, combine the butter, peanut butter, sugars and vanilla. whisk well until creamy
• add the egg and whisk again until combined
• add in the flour, (salt if using) and ¼ cup of the chocolate chips
• mix the batter until just combined
• spoon ⅔ of the batter into the pan
• pour the nutella over the base layer, and top with remaining cookie dough batter
• sprinkle with the remaining chocolate chips and and the reese's cups
• bake in preheated oven for 25-30 minutes for gooey on the inside cookie pie; or cover with foil after 30 minutes and bake for a further 10 minutes until set to your liking
• serve with ice cream and extra reese's cups.

nutrition information

• calories: 163
• fat: 5.3g
• carbohydrates: 24g
• protein: 3.3g