Peanut Butter Skillet Cookie
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Peanut Butter Skillet Cookie
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These warm, sweet peanut butter skillet cookies are loaded with chocolate chips and mini peanut butter cups. An easy-to-make, decadent treat (especially topped with a scoop of ice cream)!
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Ingredients
- 1/2 cup unsalted butter , softened (plus additional for buttering pans)
- 1/2 cup light brown sugar , lightly packed (99 g)
- 1/4 cup granulated sugar (49.5 g)
- 1/3 cup creamy peanut butter (not "natural" peanut butter; 88 g)
- 1 teaspoon vanilla extract
- 1 large egg , room temperature
- 1 cup all purpose flour (126 g)
- 1/2 teaspoon baking soda (2.5 g)
- 1/2 teaspoon kosher salt (I use Diamond Crystal; 1.7 g)
- 3/4 cup Reese's "unwrapped minis" peanut butter cups * (126 g); plus additional, if desired
- 1/2 cup semisweet chocolate chips (96 g); plus additional, if desired
- ice cream, peanut butter sauce, and/or chocolate sauce for serving, optional
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Instructions
- Preheat oven to 350 degrees F with rack in the middle position. Lightly butter 2, 6-1/2 inch cast iron pans.**
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with an electric hand mixer, cream butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in peanut butter. Scrape the bowl and add egg and vanilla extract. Mix to combine on medium-low speed.
- Scrape the bowl and add the flour mixture. Mix on low speed to combine.
- Use a spatula or wooden spoon to gently stir in the chocolate chips and peanut butter cups until distributed throughout the cookie dough.
- Divide the mixture between the two buttered pans, spreading the dough evenly with a spoon or spatula. If desired, sprinkle a few extra chocolate chips and/or peanut butter cups over the top. If adding extra peanut butter cups, press them into the dough just slightly.
- Bake 20-25 minutes (mine are usually done to our liking in the 24-25 minute range), until the skillets are puffed, golden, and the centers are just set (and still slightly wobbly). (Or, to your desired doneness; increase baking time for a firmer-centered cookie.) Cool 10 minutes before serving with ice cream and drizzles of peanut butter sauce and/or chocolate sauce, if desired.
Notes
- * I love using the extra small "unwrapped minis" from Reese's product line in this recipe. I've found them either in the baking or candy sections at my local grocery stores. If you're unable to source them or prefer to use Reese's "miniature" peanut butter cups (which are a little bit larger), cut them in half before measuring and adding to the cookie dough.
- **I've never experienced spillover with this recipe baked in Lodge 6-1/2 inch cast iron skillets; however, I have not tested other skillet brands. The first time you bake them, you might want to place the skillets on a preheated baking sheet to be safe.
- Don't have small skillets? This recipe can be baked in a single 8- or 10-inch cast iron skillet. Baking time will take closer to 25-30 minutes.
Nutrition Information
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Serving
0.5of a 6-inch skillet
Calories
1021kcal
(51%)
Carbohydrates
109g
(36%)
Protein
17g
(34%)
Fat
60g
(92%)
Saturated Fat
28g
(140%)
Cholesterol
112mg
(37%)
Sodium
747mg
(31%)
Potassium
536mg
(15%)
Fiber
6g
(24%)
Sugar
75g
(150%)
Vitamin A
806IU
(16%)
Calcium
106mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1021 kcal
% Daily Value*
| Serving | 0.5of a 6-inch skillet | |
| Calories | 1021kcal | 51% |
| Carbohydrates | 109g | 36% |
| Protein | 17g | 34% |
| Fat | 60g | 92% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 112mg | 37% |
| Sodium | 747mg | 31% |
| Potassium | 536mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 75g | 150% |
| Vitamin A | 806IU | 16% |
| Calcium | 106mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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