Description
This Giant Buckeye Cookie is a decadent dessert that combines rich chocolate cake mix with creamy peanut butter in a skillet-baked giant cookie. Perfect for sharing, it features a soft, moist chocolate base layered with a sweet peanut butter filling and topped with a chocolate dough layer. Serve it warm with optional toppings like hot fudge, vanilla ice cream, whipped cream, or melted peanut butter for an indulgent treat.
Ingredients
Scale
Cookie 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 ensure it reaches the right temperature as you prepare the dough.
- Prepare Dough: In a large bowl, mix the chocolate cake mix, eggs, and canola oil until fully blended to create a smooth cookie dough base.
- Add Chocolate Chips: Stir in the semisweet chocolate chips evenly through the dough to add chocolate bursts in every bite.
- Press Bottom Layer: Press half of the dough into a 10-inch cast-iron or other ovenproof skillet, spreading it evenly to form a firm base for the peanut butter filling.
- Make Peanut Butter Filling: In a separate bowl, combine the creamy peanut butter with the confectioners’ sugar until smooth and well blended to create a sweet, creamy filling.
- Spread Filling: Spread the peanut butter mixture evenly over the dough in the skillet, covering the entire surface.
- Prepare Top Layer: Press the remaining dough between sheets of parchment paper into a 10-inch circle, then carefully place this dough circle over the peanut butter filling in the skillet, sealing the edges gently.
- Bake: Place the skillet in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw dough.
- Serve Warm: Allow the cookie to cool slightly, then serve warm with optional toppings like hot fudge ice cream topping, vanilla ice cream, whipped cream, or melted creamy peanut butter for an extra indulgent experience.
Notes
- Using a cast-iron skillet helps achieve even baking and a nice crust.
- Pressing the top layer of dough between parchment sheets prevents sticking and helps form a smooth layer.
- Allow the cookie to cool slightly before serving to help the filling set a bit.
- Optional toppings such as whipped cream or ice cream complement the rich flavors perfectly.
- You can substitute canola oil with vegetable oil or melted butter if preferred.
- For a gluten-free version, use a gluten-free chocolate cake mix.
Nutrition
- Serving Size: 1/12 of cookie (approx. 100g)
- Calories: 300
- Sugar: 20g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
