Peanut Butter Cup Skillet Cookie

Spray a 9- to 10-inch cast iron skillet with nonstick spray and set aside. Preheat oven to 350ºF.

In a large bowl, whisk together the flours, rolled oats, salt, baking soda and baking powder. Set aside.

In the bowl of a stand mixer (with paddle attachment fixed) or with a hand mixer, cream together the butter, peanut butter, brown sugar and granulated sugar until light and creamy. Add the egg and egg yolk and mix again until just incorporated. Add the vanilla extract and mix again until combined.

With mixer set on the lowest speed, gradually add the dry ingredients to the wet just until the dough comes together and all of the flour has been incorporated. Fold in the chopped peanut butter cups.

Pour the cookie dough into your prepared skillet and press down with fingertips to even out. Bake at 350ºF for 25-30 minutes or until a toothpick comes out clean (or with just a few crumbs).

Remove from the oven and let cool for just a couple of minutes. Serve immediately or cut into slices and store in an airtight container for up to a week. Enjoy!