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Chrissy Teigen’s Peanut Butter-Chocolate Chip Skillet Blondies

Chrissy Teigen chocolate chip peanut butter blondies

Part cookie, part blondie and part pie, this dessert with a crispy outside and gooey inside is outrageously decadent. Still, it’s not overly sweet, so don’t hesitate to serve it with vanilla ice cream (coffee is nice, too) or a cold glass of milk.

Serves 10-12.

• 8 tablespoons (1 stick) unsalted butter, at a slightly soft room temperature, plus more for the skillet
• 2/3 cup (5 3/8 ounces; 153 grams) crunchy peanut butter (not natural-style)
• 3/4 cup (5 1/8 ounces; 145 grams) packed light brown sugar
• 2/3 cup (5 1/2 ounces; 155 grams) granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/4 cups (6 1/2 ounces; 181 grams) flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 2/3 cup (122 grams; 4 1/4 ounces) peanut butter chips
• 2/3 cup (122 grams; 4 1/4 ounces) chocolate chips (milk or dark)

Preheat the oven to 350 degrees. Use butter to generously grease the inside of a 10-inch cast-iron skillet.

Combine the unsalted butter, peanut butter and both sugars in the bowl of a stand mixer or handheld electric mixer; beat on low speed until blended. Increase the speed to medium; beat for about 2 minutes until creamy, scraping down the sides of the bowl once or twice as needed. Add the vanilla extract, then beat in the eggs one at a time, thoroughly incorporating after each addition. Stop to scrape down the bowl.

Whisk together the flour, salt and baking powder in a separate bowl; alternatively, you can sift them directly into the mixer bowl. With the motor off, add the flour mixture to the mixer bowl, then beat on low speed until just incorporated, to form a soft dough. Add the peanut butter chips and chocolate chips; beat on low speed until evenly distributed.

Spread the dough in the skillet, smoothing the top. Bake (middle rack) for 40 to 45 minutes, until the crust is a little golden on the edges but the center is still soft. (The cookie might seem under-done when it comes out of the oven, but it will firm up as it cools).

Let cool for 15 to 20 minutes in the skillet, then cut into wedges or any portions you want. Serve warm or at room temperature.

Adapted from “Cravings: Hungry for More”, by Chrissy Teigen (Clarkson Potter, 2018)

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