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This warm chocolate chip peanut butter skillet cookie is crispy on the outside but gooey in the middle, making it perfect for some vanilla ice cream.
Everyone loves dessert - from a chocolate caramel tart to vegan peanut butter swirl brownies.
But let's be honest here. Is there much better out there than a warm cookie? Especially ones you can share with friends and family!
My family is all about cookies. It should come as no surprise as my mom has a cookie business - Heartsong Cookies. No it's not one of her actual cookies! But this is the perfect sharing dessert.
One of the beauties of this skillet cookie is you can actually prepare ahead of time. Just make everything and throw in the skillet, then pop and the fridge until ready to use.
So if you don't have a cast iron skillet now is the time to buy one just so you can make this peanut butter skillet cookie recipe. Don't worry, you'll have other uses for the cast iron as well.
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Recipe Ingredients
- All-purpose flour - has the right amount of gluten for the cookie.
- Baking powder - gives rise to the skillet cookie.
- Salt and vanilla extract - enhances the flavor.
- Granulated and light brown sugar - the combination adds the right amount of sweetness.
- Unsalted butter - adds necessary fat and flavor to the cookie.
- Egg - helps bind everything together and adds structure.
- Semi-sweet chocolate chips - use mini or regular chocolate chips.
- Peanut butter - creamy is best.
- Vanilla ice cream - homemade or store-bought.
Step-by-Step Instructions
- Preheat oven to 350°F and butter a 6 inch mini cast iron skillet. In a medium bowl, combine the flour, baking soda and salt and mix until well combined.
- In a separate medium bowl, combine the granulated sugar, brown sugar, vanilla extract and egg yolk and mix until well combined.
- Stir in the flour mixture and chocolate chips and mix until just combined.
- Transfer half the cookie dough mixture to skillet. Add peanut butter in individual tbsp drops throughout mixture.
- Add the remaining cookie dough so it covers the peanut butter and is evenly distributed across the skillet.
- Bake for 20-25 minutes or until the edges are browned and the center is set. (You want it slightly gooey in center). Remove from the oven and allow to cool for about 5 minutes. Add some vanilla ice cream and chocolate syrup if desired.
Type of Skillet
For this recipe I use a 6 inch cast iron skillet. However it can be adapted to different size skillets. Keep in mind bake times might vary but in general should be between 20-30 minutes.
- 8 inch - double the recipe
- 9-10 inch - triple the recipe
- 12 inch - quadruple the recipe
Variations
No one said you had to put just chocolate chips and peanut butter in this skillet cookie. You can change the ingredients around including using:
- Nuts - pecans, almonds, walnuts or macadamia nuts
- Chocolate - white, milk or dark chocolate
- Nut butter - almond, cashew or sunflower seed butter
- Mix-ins - potato chips, pretzels, granola, peanut butter chips, M&Ms
Make-Ahead and Freezing Instructions
To make-ahead: Just prepare the ingredients up to baking. It can be store in the fridge for 1-2 days or frozen for 2-3 months.
The cookie dough can be made ahead and stored in the refrigerator for 1-2 days or frozen for 2-3 months.
To freeze: Allow the skillet cookie to cool completely and then slice into wedges. Store in a ziploc bag or air-tight container for 2-3 months.
Pro Tips/Recipe Notes
- No need to grease your cast iron skillet if it is well seasoned.
- If you don't have a skillet, you can use a pie dish.
- If you want additional flavor, brown the butter before adding to the dough.
- You know the skillet cookie is done when the center is just set and lightly browned. It will continue to cook as it cools.
Other Dessert Recipes
- Dark Chocolate Fondue
- Chocolate Peanut Butter Banana Bites
- Easter Bunny Carrot Cake
- Blueberry Crisp
- Oatmeal Cream Pies
If you’ve tried these chocolate chip peanut butter skillet cookie or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chocolate Chip Peanut Butter Skillet Cookie
Ingredients
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 1/4 cup unsalted butter, melted
- 1 large egg yolk
- 1/2 cup semi-sweet chocolate chips
- 3 tbsp creamy peanut butter
- 3 scoops vanilla ice cream
Instructions
- Preheat oven to 350°F and butter a 6 inch mini cast iron skillet.
- In a medium bowl, combine the flour, baking soda and salt and mix until well combined.
- In a separate medium bowl, combine the granulated sugar, brown sugar, vanilla extract and egg yolk and mix until well combined. Stir in the flour mixture and chocolate chips and mix until just combined.
- Transfer half the cookie dough mixture to skillet. Add peanut butter in individual tbsp drops throughout mixture. Add the remaining cookie dough so it covers the peanut butter and is evenly distributed across the skillet.
- Bake for 20-25 minutes or until the edges are browned and the center is set. (You want it slightly gooey in center). Remove from the oven and allow to cool for about 5 minutes. Add some vanilla ice cream and chocolate syrup if desired.
Notes
- No need to grease your cast iron skillet if it is well seasoned.
- If you don't have a skillet, you can use a pie dish.
- If you want additional flavor, brown the butter before adding to the dough.
- You know the skillet cookie is done when the center is just set and lightly browned. It will continue to cook as it cools.
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