WHITE CHOCOLATE SKILLET COOKIE WITH BANANAS AND PRETZELS

Steps:

• For the cookie: Position an oven rack in the lowest position in the oven and preheat to 375 degrees F. Thoroughly grease a 10-inch cast-iron skillet with butter (or use a stainless-steel skillet coated with nonstick vegetable oil spray).
• Mix the brown sugar, granulated sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment until no large lumps remain, about 1 minute.
• Stir together the egg and vanilla in a large bowl. Fold in the banana and white chocolate. Combine the flour and baking soda in a separate large bowl until thoroughly combined. Add the egg mixture and butter mixture to the flour mixture and thoroughly combine. Fold in the pretzels until evenly distributed.
• Scrape the batter into the prepared skillet and pat into an even layer with damp hands so the batter extends to the edges of the skillet.
• Bake until the outer edges are browned and slightly puffed, 20 to 25 minutes (15 to 18 minutes for stainless steel). Let cool.
• For the whipped cream: Beat the heavy cream and peanut butter in a large cold mixing bowl with an electric mixer until it starts to thicken, about 1 minute. Gradually beat in the powdered sugar, then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), 3 to 4 minutes.
• Slice and serve the cookie with the whipped cream.