Peanut Butter, Miso & Chocolate Skillet Cookie
3 colorSTHE WHY BEHIND THIS RECIPE
This recipe was inspired by the strawberry summer spoon cake I made a few weeks ago. You all loved it, and it got me thinking—what other desserts can I make in one pan? I’ve been tinkering with these peanut butter miso cookies for a while, and ta-da—they finally hit just right when baked in a skillet. Crispy edges, gooey center, and no hassle of scooping or shaping a bunch of individual cookies!
It’s way easier to make (and clean up), easier to bring to a friend’s place, and it reheats beautifully if you’ve got leftovers. I’m a skillet cookie person now.
As always, it’s free of refined grains and refined sugar. Made with almond flour (or your go-to gluten-free blend if you’re nut-free) and sweetened with raw organic honey. The miso adds a subtle savory edge—not overpowering, just enough to add some zhuzh. One of my core principles.
Best served warm, straight from the skillet, with a scoop of vanilla ice cream or a dollop of whipped cream. (If you want to zhuzh that up, stir a little tahini or miso into the whipped cream!) See notes below for more tips and swaps for this recipe.
Yields: 8-10 servings
Total time: 30 min
Prep time: 10 minutes
Cook time: 20-22 minutes
WHAT YOU NEED
INGREDIENTS
8 tbsp unsalted butter, softened
2/3 cup creamy peanut butter (unsweetened, no seed oils)
1/3 cup raw organic honey
1 large egg
1 tsp vanilla extract
1 tbsp white miso paste
1 1/4 cups almond flour (or GF flour of choice)
1/3 cup tapioca flour or arrowroot starch
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup chopped dark chocolate or chocolate chips
Optional: ½ cup chopped walnuts or pecans
Optional: flaky salt for topping
HOW TO DO IT
Preheat oven to 350°F. Grease or line a 10-inch oven-safe skillet with butter.
In a large bowl, mix butter (8 tbsp), peanut butter (2/3 cup), and honey (1/3 cup) until smooth and creamy — about 1–2 minutes using a hand mixer or whisk.
Add 1 egg, vanilla (1 tsp), and miso (1 tbsp). Mix until fully combined.
Stir in almond flour (1¼ cups),arrowroot starch (1/3 cup), baking soda (½ tsp), and salt (½ tsp) until just incorporated.
Fold in chocolate (¾ cup) and nuts (½ cup, optional).
Spread dough into the skillet. Use your fingers to press it in firmly. Sprinkle with flaky salt!
Bake 20–22 minutes, until edges are golden and the center is just set. Don’t over-bake or it will be crumbly!
Let cool 5–10 minutes before slicing. Serve warm straight from the skillet with a scoop of vanilla ice cream or whipped cream (ideally spiked with miso or tahini for extra zhuzh!)
SWAPS, TIPS & TRICKS
Swaps:Unsalted butter → Ghee, coconut oil
Peanut butter → Almond butter, cashew butter, or sunflower seed butter (can turn green inside but totally safe)
Honey → Maple syrup or coconut sugar
Almond Flour → Gluten-free flour blend, if using a GF flour blend reduce arrowroot starch to 1/4 cup
Tips:Dough Texture + Mixing Tips:
Dough will be thick due to the almond flour and tapioca — don’t worry! This helps it hold shape and stay chewy.
If your peanut butter is dry or stiff, add 1 tbsp milk (any kind) to help it come together smoothly.
Baking Tips:
Don't overbake: Pull the skillet at 20 minutes if the center is just set — it’ll continue to firm as it cools.
A cast iron skillet holds heat extremely well, which helps brown the edges and keep the center gooey. Just know: it will keep cooking even after you pull it from the oven, so don’t wait until the center looks totally firm — slightly underbaked is ideal!!
For extra gooeyness, reduce bake time by 1–2 minutes
Serving & Make-Ahead:
Serve warm with vanilla ice cream or miso/tahini whipped cream.
Dough can be made ahead and chilled for up to 24 hours — this deepens flavor and gives a chewier texture.
Store leftovers covered at room temp for 2 days or in the fridge up to 5. Reheat briefly in the oven or skillet.
Nutritional Info
Per serving, yields 8-10 serving
Calories: 398
Carbohydrates: 29g
Fiber:2g
Net carbs: 27g
Protein: 9g
Fat: 29g
Sodium: 311mg
Sugar: 17g
