Chocolate Peanut Butter Skillet Cookie with Spent Grain Flour

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For this recipe, I partnered with Grain4Grain.

A skillet cookie is one of my favorite desserts to enjoy in winter, made to be shared indoors with friends while it’s cold outside.  This peanut butter skillet cookie has the perfect balance of peanut butter and chocolate, with a gooey center and a crispy edge. It is a little healthier too, since it’s made with Grain4Grain’s 1-to-1 replacement flour, a blend of spent grain and buckwheat flour.

What is Spent Grain Flour?

Spent grain is the grain left after the mashing process in brewing. During mashing, brewers steep the grain in hot water, breaking down the starches into simpler sugars and then removing them. The spent grain left behind consists mostly of proteins and fibers, and is alcohol-free because it is not fermented. Spent grain is often thrown away, and is a considerable source of food waste.

Grain4Grain is a company that upcycles spent grain from microbreweries, keeping it out of landfills and turning it into a healthy flour for baking. Grain4Grain’s flours are low in carbs and high in fiber, protein, and essential minerals. It is ideal for low-carb baking, or even just to make a sugary dessert a bit healthier.

Chocolate Peanut Butter Skillet Cookie Ingredients

Grain4Grain 1-to-1 Replacement Flour – This flour is a blend of spent grain and buckwheat flours, and also contains wheat gluten, which helps with binding. The buckwheat and barley flavors go well with the peanut butter and chocolate for a greater depth of flavor.

Peanut Butter – I used regular peanut butter in this recipe. If you’d prefer to use natural, you may need to add a pinch of salt. If your peanut butter is very wet, you may also need a tablespoon or two of extra flour.

Chocolate – Use whatever chocolate you prefer in the recipe – I used chopped dark and white chocolate.

Notes on Technique

• This recipe is made for a 9-inch skillet. If divided up into smaller skillets, the batter will make about two 6-inch, five 5-inch, or ten 3.5-inch cookies.
• Combining the dry ingredients first, including the chocolate, will help prevent over-mixing.
• When the skillet cookie is done, it will have puffed up almost to the top of the pan. The top will be lightly browned, but it should still be gooey in the center. If you want to be sure, you can insert a thermometer into the center to make sure the temperature has risen to above 160° F.

For another great winter skillet cookie recipe, try my Red Velvet Skillet Cookie.

Chocolate Peanut Butter Skillet Cookie with Spent Grain Flour

Tiffany

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 30 mins

Total Time 55 mins

Course Dessert

Cuisine American

Ingredients

  

• 2/3 cup Grain4Grain 1-to-1 Replacement Flour (80 g)
• 1 teaspoon baking soda
• 1 1/3 cup chocolate chunks or chips (200 g)
• 1 1/3 cup peanut butter (330 g)
• 1/2 cup sugar (100 g)
• 1/2 cup brown sugar (100 g)
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions

 

• Preheat the oven to 350° F (180° C.) In a medium bowl, mix together the 1-to-1 replacement flour, baking soda, and chocolate chunks.
• In a large bowl, add the peanut butter, sugar, and brown sugar, and use an electric mixer to mix at medium speed until fully combined. Next, mix in the eggs and vanilla. Finally, switch to a spatula and stir in the flour mixture until it is fully incorporated, but be careful not to overmix.
• Pour the batter into a 9-inch cast iron skillet, or divide up into smaller skillets. Bake at 350° F (180° C) for about 30 minutes, and serve hot. The cookie can be stored at room temperature for about 2-3 days, or in the refrigerator for 3-4 days.

Keyword american, cast iron, cookies, peanut butter, skillet cookie, spent grain flour