Peanut Butter Cup Skillet Cookies
Have a sweet tooth? This is the dessert for you! This warm and gooey-centered Peanut Butter Skillet Cookie recipe is studded with peanut butter cups for a sweet and decadent treat. Diving into these Peanut Butter Cookie Skillets spoon-first hits all the marks: soft peanut butter cookie dough, warm and melty chocolate, and creamy pools of vanilla ice cream to bring it all together.
The ingredients are simple! The base for these cookie skillets is a pretty standard peanut butter dough. You’ll need pantry and fridge staples: all-purpose flour, brown and granulated sugars, baking soda, kosher salt, vanilla, and an egg. For the peanut butter, I like to use creamy or smooth style. I recommend using a conventional peanut butter, such as Skippy. Natural peanut butters, particularly those that require stirring to recombine oil separation in the jar, don’t work well here.
We love to make our peanut butter skillet cookies in small, 6-1/2-inch cast iron skillets. They’re the perfect size for two people to share. You can also make this recipe as one large skillet cookie using a 10- or 12-inch cast iron skillet. The baking time will just be slightly longer than for the smaller portions.
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