The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
It was only a matter of time before I made buckeyes. I had no idea what buckeyes were until I moved to Ohio. Being a Louisiana girl, it was strange to see them for the first time.
I’ve had them several times since I first moved up north, so I was due to make some, but there was no way I was just making simple buckeyes… I wanted to make a buckeye skillet cookie!
There’s a load of peanut butter and chocolate in this dessert, and we all know that it wouldn’t be a skillet cookie without big scoops of vanilla ice cream.
- 2 sticks (1 cup) unsalted butter
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 tsp. vanilla extract
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 cup peanut butter chips
- 1/2 cup chocolate semi sweet chips
- 1/2 cup chopped walnuts
- Buckeyes, for topping (optional)
- Ice cream, for topping and serving (optional)
- Set oven to 375°F.
- Melt 2 sticks of butter in a 12-inch cast iron skillet over low heat.
- Turn off the heat and add both sugars. Whisk lightly into melted butter.
- Fold in the eggs and vanilla and whisk gently to combine.
- In a bowl, mix flour, baking soda and salt. Add the flour mixture to the butter/sugar mixture and stir until smooth.
- Fold in the peanut butter, chocolate chips and walnuts until well incorporated and smooth. Make sure cookie batter is level in skillet.
- Bake in the oven until the edges are lightly browned and the center is a little soft to the touch. This should be around 25-30 minutes.
- Remove from oven and serve with buckeyes and ice cream.