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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 to chocolate cream puffs.
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 chocolate chip peanut butter skillet cookie recipe. Don't worry, you'll have other uses for the cast iron as well.
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Ingredient Notes
- Baking powder - you need baking powder instead of baking soda as it has its own acid to give rise to the skillet cookie, where baking soda needs acid to react.
- Chocolate chips - you can use regular or mini chocolate chips.
- Peanut butter - being sandwiched between the cookie dough creates a creamy layer when baked.
Ingredient Swaps
As with any recipe, you can change it up. Some variations include:
- I like the combination of granulated and light brown sugar, but you can use one or the other.
- Unsalted butter is what I go to for the fat with this cookie, but you can use a flavorless oil like canola or vegetable oil.
- Semi-sweet chocolate chips are my go-to, but you can use milk or dark chocolate as well.
- If allergic to peanut butter or you don't have it, you can use another type like almond butter, cashew butter or sunflower seed butter.
Step-by-Step Photos
Mix together the flour, baking soda and salt in a bowl and set aside. In another bowl, whisk together the sugars, vanilla extract and egg yolk and then stir in the flour mixture and chocolate chips until combined.
Transfer half of the cookie dough to the skillet and add peanut butter before adding the remaining cookie dough on top so the peanut butter is covered.
Bake at 350°F for 20-25 minutes, or until the edges are browned and the center is set.
FAQs
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
You know the skillet cookie is done when the center is just set and lightly browned. It will continue to cook as it cools.
Yes. Just prepare the ingredients up to baking. It can be stored 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.
First let it cool and slice into wedges. You can keep in an airtight container for 2-3 days in the fridge or for 3 months in the freezer.
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
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.
Other Dessert Recipes
If you’ve tried these chocolate chip peanut butter skillet cookie recipe 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
- ½ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 tsp vanilla extract
- ¼ cup unsalted butter, melted
- 1 large egg yolk
- ½ 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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