Servings
Font
Back
0.0 from 0 votes

Peanut Butter Skillet Cookie

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)!

Prep Time
20 mins
Cook Time
20 mins
Cooling Time
10 mins
Total Time
55 mins
Servings: 4 servings
Calories: 1021 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F with rack in the middle position. Lightly butter 2, 6-1/2 inch cast iron pans.**
  2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
  3. 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.
  4. Beat in peanut butter. Scrape the bowl and add egg and vanilla extract. Mix to combine on medium-low speed.
  5. Scrape the bowl and add the flour mixture. Mix on low speed to combine.
  6. Use a spatula or wooden spoon to gently stir in the chocolate chips and peanut butter cups until distributed throughout the cookie dough.
  7. 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.
  8. 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

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

% 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.