Inspired by Fluffernutter—peanut butter and Marshmallow Fluff—sandwiches, this recipe perfectly balances sweet and salty flavors into one irresistible, melt-in-your-mouth cookie.Peanut Butter-Marshmallow Skillet Cookie Print Recipe Pin Recipe Makes 1 (10-inch) cookie Ingredients  ½ cup (113 grams) unsalted butter, softened¾ cup (165 grams) firmly packed light brown sugar1 large egg (50 grams)2 large egg yolks (37 grams)⅔ cup (170 grams) creamy peanut butter1 tablespoon (21 grams) honey1 teaspoon (4 grams) vanilla extract1¾ cups (219 grams) all-purpose flour½ cup (57 grams) coarsely chopped roasted unsalted peanuts¾ teaspoon (4 grams) baking powder¾ teaspoon (2.25 grams) kosher salt½ teaspoon (2.5 grams) baking sodaMarshmallow Crème (recipe below)Garnish: flaked sea salt InstructionsPreheat oven to 325°F (170°C).Spray a 10-inch enamel-coated cast-iron skillet with baking spray with flour.In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

Add egg and egg yolks, one at a time, beating well after each addition.Add peanut butter, honey, and vanilla, beating until combined.In a large bowl, stir together flour, peanuts, baking powder, kosher salt, and ba

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