Vanilla, Peanut Butter and Orange Skillet Cookies

by Leah Halmagyi


  • 1L cream
  • 125g unsalted butter, softened
  • ½ cup dark brown sugar
  • ½ cup caster sugar
  • 2 tsp vanilla paste
  • finely grated zest of 2 oranges
  • 1 egg
  • 1 cup crunchy peanut butter
  • 1 ¼ cups self-raising flour
  • 1 tsp salt flakes
  • berries, to serve


1 Preheat oven to 80°C. Pour the cream into a shallow dish and bake for 12 hours. Cover and refrigerate for 8 hours, then remove the thick to layer, discarding the thin bottom layer.
2 Increase oven to 180°C. Combine the butter, sugars, vanilla and zest in the bowl of a stand mixer, then beat with the paddle attachment on medium speed or 10 minutes, until light. Beat the egg and peanut butter together, then fold in, alternating with the flour.
3 Spoon into four buttered and floured small skillets, then bake for 20 minutes. Serve warm with clotted cream and berries.