Giant Monster Skillet Cookie (protein-packed + shareable!)
OKAY THIS ONE. This might be one of my favorite cozy cookie recipes ever. It’s basically a single-serve (or couple-serve 😉) giant monster cookie made in a mini pie pan or skillet that is soft, thick, gooey in the middle, and loaded with ALL the mix-ins.
It’s perfect for when you want to feel festive and bake (because let’s be real, 'tis the season), but you also don’t want a dozen cookies sitting on the counter tempting you all week. This one gives you that warm, bakery-style cookie moment, without the batch.
Ryan and I shared this one on the couch after dinner, but you could totally eat the whole thing yourself or save half for later. You do you. 😍
What you’ll need (makes 1 giant cookie):
¼ cup vegan protein
2 tbsp (16g) all-purpose flour
1 tsp baking powder
2 tbsp (32g) natural drippy peanut butter (drippy PB works WAY better!)
1 tbsp (15g) honey
⅛ cup (12g) stevia
1 tsp vanilla extract
Pinch of salt
Unsweetened almond milk as needed (about 2–4 tbsp)
Mix-ins (use whatever you love — I used):
1 tbsp chocolate chips
1 tbsp mini M&Ms
1 tbsp white chocolate chips
Natural sprinkles
How to make it:
In a mixing bowl, combine all ingredients except the almond milk and mix-ins.
Add almond milk 1 tbsp at a time until a thick cookie dough forms (check my video for consistency!).
Fold in your mix-ins and press the dough into a mini pie pan or mini cast iron skillet.
Add a few extra chips or sprinkles on top if you want it ✨extra✨ cute.
Bake at 350°F for 12–15 minutes (less for gooey, more for cakey — it’s egg-free so it’s up to you!).
Macros (entire skillet):
520 calories | 31g protein | 52g carbs | 25g fat
Macros (per half):
260 calories | 15.5g protein | 26g carbs | 12.5g fat
Whether you’re baking for yourself, your person, or just craving something warm and chocolatey, this one’s a must. Day 2 of my 12 Days of Christmas Cookies series is officially a WRAP. Stay tuned for day three tomorrow!
