Pizookie after Supper

Pizookie after Supper is filed under Cakes and built around All Purpose Flour, Baking Soda, and Baking Powder. Plan on 20 people.

Count on 10 minutes of prep, 20 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ⅔ cup All Purpose Flour
• ½ teaspoon Baking Soda
• ¼ teaspoon Baking Powder
• ½ teaspoon kosher salt
• ⅓ cup Sugar
• ⅓ cup Light Brown Sugar
• ½ cup unsalted butter
• ¾ cup Smooth Peanut Butter I use Jiff forever and always
• 1 Egg
• ¼ teaspoon Vanilla Extract
• ½ cup Chocolate Chips
• ½ cup Quick oats
• 1 cup Mini M&Ms

How the cooking goes

1. Heat the oven to 325°F.
2. In a bowl whisk together flour, soda, powder and salt. Keep it to one side.
3. Cream butter and sugar only just until a smooth paste forms. This is critical for thick and chewy cookies.
4. Whip in the egg, scraping down the sides of the bowl and really making sure it is incorporated. Add the peanut butter and beat until the texture looks smooth.
5. Reduce the speed to low and slowly add the dry ingredients a bit at a time. You never wait until it all incorporates before adding more, but you don’t want to overwhelm the batter either. Easy does it!
6. Once all the flour has mixed in, add the chocolate chips, oats and mini M&M’s.
7. Press it into a cast-iron skillet. If yours is nicely seasoned, you don’t even need to spray it. If you don’t know, just give it a little spritz with nonstick cooking spray.
8. Pop in preheated oven and bake until the surface is deep gold around the edges and the top. It will take 20-22 minutes.
9. Cool then then slice and enjoy. Or just gather your besties, pull it from the oven, and pile it high with ice cream and dig right in.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Pumpkin Cheesecake Baked Until the Center Springs Back and Peach Cake with a Soft Crumb.