White Chocolate Chip Banana Pretzel Cookies in a Skillet

Ingredients:

Cookie

• 1/3 cup (5 tablespoons + 1 teaspoon) softened unsalted butter, plus extra for greasing the pan
• 0.5 cup light brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon coarse salt
• 1 large egg
• 1 tsp vanilla extract
• 1 banana, sliced ​​into rounds
• 1 cup white chocolate, chopped
• 1 cup premium flour
• 1/4 teaspoon of baking soda
• 1/4 cup crushed pretzels

Whipped cream

• 0.5 cups heavy cream, chilled
• 1 tbsp creamy peanut butter
• 1 tbsp powdered sugar

Preparation:

1. Position the oven rack on the bottom shelf and preheat to 375°F (190°C). Grease a 10-inch (25 cm) cast iron skillet generously with butter (or use a stainless steel skillet sprayed with cooking spray).
2. Cookie:
   
   Combine brown sugar, granulated sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix until no large lumps remain, about 1 minute.
3. In a large bowl, combine the egg and vanilla. Add the banana and white chocolate. In a separate large bowl, whisk together the flour and baking soda until smooth. Add the egg mixture and cream mixture to the flour mixture and mix thoroughly. Add the pretzels and mix well.
4. Pour the batter into the prepared pan and, using wet hands, spread it into an even layer, reaching the edges of the pan. Bake until the edges are golden brown and slightly puffed, 20–25 minutes (15–18 minutes for a stainless steel pan). Let cool.
5. Whipped cream:
   
   Combine the heavy cream and peanut butter in a large, cold bowl and beat with an electric mixer until the cream begins to thicken, about 1 minute. Gradually whisk in the powdered sugar, then continue beating until stiff peaks form (the peaks shouldn't fall when you lift the whisk), 3-4 minutes. Cut the cookies into triangles and serve with whipped cream.