Serves 10 to 12

Active time: 10 minutes
Total time: 1 hour

  • 1 stick (4 ounces) butter, slightly softened, plus more for the skillet
  • 2/3 cup crunchy peanut butter (supermarket-style; rhymes with dippy or spliff)
  • 3/4 cup (packed) light brown sugar
  • 2/3 cup granulated sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1 1/4 cups all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 2/3 cup peanut butter chips
  • 2/3 cup chocolate chips (milk or dark)
  • Vanilla ice cream, for serving

    Preheat the oven to 350°. 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.

    Recipe reprinted from Cravings: Hungry for More by Chrissy Teigen with Adeena Sussman. Copyright © 2018 by Chrissy Teigen. Photographs copyright © 2018 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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