Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
45
High
Nutrition per serving
Calories631.3 kcal (32%)
Total Fat33.9 g (48%)
Carbs75 g (29%)
Sugars52.9 g (59%)
Protein13.3 g (27%)
Sodium462.7 mg (23%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 stickbutter
slightly softened, plus more for the skillet
⅔ cupcrunchy peanut butter
¾ cuplight brown sugar
packed
⅔ cupgranulated sugar
2 teaspoonsvanilla extract
2eggs
1 ¼ cupsall-purpose flour
1 teaspoonkosher salt
1 teaspoonbaking powder
⅔ cuppeanut butter chips
⅔ cupchocolate chips
milk or dark
vanilla ice cream
for serving
Instructions
Step 1
Preheat the oven to 350°F. Generously butter a 10-inch cast-iron skillet. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, peanut butter, brown sugar, and granulated sugar until creamy, scraping down the sides of the bowl if you need to, 1 to 2 minutes. Add the vanilla, then beat in the eggs one at a time, waiting until the first is incorporated before adding the second. In a small bowl, whisk together the flour, salt, and baking powder. Turn off the mixer before adding the flour mixture, then beat until just combined. Mix in the peanut butter chips and chocolate chips. Spread the batter into the skillet and bake until the outside is a little golden on the edges but the center is still soft and gooey, 40 to 45 minutes (it may seem undercooked when it comes out of the oven, but it firms up as it cools). Cool in the pan and cut into wedges or any shape you want. Serve warm with vanilla ice cream, or completely cooled.
