Whether you call them pizookies, skillet cookies, or cookie a la mode... this Peanut Butter Chocolate Chip Cookie Skillet is the ultimate dessert for two! Filled with nutty peanut butter, a mix of white and brown sugar, and dark chocolate chunks, this recipe makes enough to share with someone sweet!
This recipe uses pantry staples that you probably already have in your kitchen - butter, eggs, flour, chocolate chips, and sugar. I gave it a twist by adding in some peanut butter for a better taste and a chewier texture! And it all comes together in less than 30 minutes.
The Coined Breakdown
- Total Cost per serving: $0.32
- Total Cost (about 12 servings): $3.79
- Those Other Guys: $9.99 per skillet
Ingredients
- Sugar - A mixture of white sugar (which helps aerate the dough when creamed with butter) and brown sugar (which gives the cookie moisture) creates a perfectly chewy cookie skillet.
- Peanut Butter - I used my normal peanut butter for this recipe, but a natural peanut butter could work as well. Try substituting for your favorite nut butter! (No need to melt.)
- Chocolate Chips/Chunks - Use whatever type of chocolate your heart desires. I'm a huge fan of chopped chocolate chunks, and I usually buy a dark chocolate version to offset some of the sweetness from the rest of the dish.
- Eggs - We use an extra egg yolk, which is higher in fat than the white of the egg, to give a more tender bite to this dish.
- Ice Cream - Technically not a required ingredient... but you can't beat cool, creamy ice cream melting on top of the hot skillet cookie! For a quick homemade vanilla recipe - simply follow the directions for my No-Churn Cookies & Cream Ice Cream and leave out the Oreos!
Variations and Substitutions
Classic Chocolate Chip Cookie Skillet: Leave out the peanut butter and stir in a few extra chocolate chips for a classic cookie flavor - in skillet form!
M&M Cookie Skillet: Stir in mini M&Ms for your chocolatey element. I love to use themed candies for various holidays; red and pink for Valentine's Day, or red/green/white for Christmas!
Mini Cookie Skillets for Two: For a perfect date-night dish, you can freeze half of the cookie dough for a later time and place the remainder in a miniature cast iron skillet.
How to Make A Cookie Skillet
Step 1: To begin, mix together all of your dry ingredients in a bowl. Set aside.
Step 2: Cream together your cooled, melted butter and both sugars until it's thoroughly mixed and light brown.
Step 3: Add in your egg, egg yolk, peanut butter, and vanilla extract. Stir well.
Step 4: Pour in your dry ingredients and chopped chocolate and mix, a little at a time, until just combined.
Step 5: Your dough should be light brown, soft, and spotted with chocolate!
Step 6: Finally, add the dough to a greased cast iron pan (or line it with parchment paper.)
Bake at 350°F for 20 minutes, then let cool in the hot skillet for another 5. It's that easy!
Recipe Pro Tips
- Let your melted butter cool off, and use room temperature ingredients. We want to cream the butter and sugar together, not melt the sugar! After melting your butter, let it cool for a bit. This is where I like to take out my other cold ingredients like the eggs, so everything can be at room temperature before mixing.
- Don't over-mix. For a soft cookie, you want to mix the dry ingredients into the wet ingredient bowl until just combined. No need for an electric mixer.
- Underbake your skillet. We're going to slightly underbake the cookie skillet to avoid it being dry and crumbly. Simply take it out right at 20 minutes, then let it cool in the skillet for another 5 - it'll finish baking on top of the stove!
Recipe FAQs
We love to top the entire Peanut Butter Chocolate Chip Cookie Skillet with homemade ice cream, grab some spoons, and dig right in - it's more fun that way!
You can also slice into serving-sized pieces and serve that way.
Sure! It won't affect the texture of the final dish. You could also substitute for allergen-friendly nut butters like sunflower butter or tahini.
Nope! Everything can come together by hand, which actually helps you avoid over-mixing the dough. You also don't need to chill the dough, so yay for fewer dishes and less time!
Although I don't recommend throwing your entire skillet in the freezer, you can freeze either the uncooked dough or the baked and cooled cookie slices!
To freeze the dough: Add to a freezer-safe bag and remove excess air. Lay flat, and freeze for up to 3 months. You can bake them straight from frozen by adding a few more minutes to your total baking time.
To freeze the baked cookie skillet: Slice the cookie skillet into serving sizes, then add them to a freezer-safe bag and remove any excess air. Freeze for up to 3 months. When you're ready to eat, let them come to room temperature on the counter.
Other Sweet Treats You'll Crave!
If you tried this Peanut Butter Chocolate Chip Cookie Skillet Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Peanut Butter Chocolate Chip Cookie Skillet
Equipment
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
- 8-Inch Cast Iron Skillet
- Parchment Paper optional
- Ice Cream Scoop optional - for serving
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter melted
- ⅓ cup light brown sugar
- ¼ cup granulated white sugar
- 1 count egg
- 1 count egg yolk
- ⅓ cup peanut butter
- 1 teaspoon vanilla extract
- 7.5 ounces chocolate bar chopped
Instructions
- Preheat oven to 350°F.
- In a small bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- In a separate medium bowl, cream together the melted butter, brown sugar, and white sugar for a few minutes until light brown.
- Add in the egg + egg yolk, peanut butter, and vanilla extract. Mix until completely combined.
- Slowly incorporate the dry ingredients into the wet ingredient bowl. Fold in your chopped chocolate bar.
- Prepare an 8-inch cast iron skillet with parchment paper or non-stick spray, then add in the cookie dough into an even layer.
- Bake the cookie skillet for 20 minutes; it will just start to turn golden brown.
- Let the cookie rest for 5 minutes, then remove from the skillet to stop it from cooking.
- Top with vanilla ice cream or salted caramel drizzle and dig in. Enjoy!
Christia Benson says
This was a great dessert for my son’s birthday - he doesn’t like cake. We made him his own miniature skillet, and then a larger sized version for the family. So tasty and moist! Thank you!
Shani W. says
Thanks for trying my recipe and commenting, Christia! And happy birthday to your son!