Peanut Butter Chocolate Chip Cookie Skillet

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!

A peanut butter chocolate chip cookie skillet with ice cream on top.

This recipe uses pantry staples that you probably already have in your kitchen - butter, eggs, flour, chocolate chips (or chunks, like I love to use.) I gave it a twist by adding in some peanut butter... you get a better depth of flavor and a chewier texture! And it all comes together super quick too; you can have this sitting in front of you in less than 30 minutes.

Ingredients

Sugar - Using 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 chocolate chunks, and I usually buy the dark chocolate flavor 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 an ingredient... but you can't beat the cool ice cream melting on 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!

A spoon scooping up a portion of Peanut butter chocolate chip cookie skillet.

The best part about cookie skillets is how low maintenance they are. There's no need to chill your dough, try to evenly portion out scoops, none of that! Simply make your super smooth cookie dough, plop it in a buttered skillet, and bake.

Now I love my cookies slightly underdone, and we're going to underbake this cookie skillet - because even after taking it out of the oven, it'll still cook in the skillet for a few more minutes.

Finally, if you have a cast-iron skillet, it makes the perfect vessel for this recipe. Cast-irons distribute heat evenly, so every bite of your cookie skillet will be delectable.

FAQs

What's the best way to serve a cookie skillet?

Please be encouraged to eat this Peanut Butter Chocolate Chip Cookie Skillet straight out of the pan... we just plopped some of my homemade vanilla ice cream on top, grabbed some spoons, and dug in! It's actually more fun that way, anyway.

Can I leave out the peanut butter?

Sure thing, it won't affect the texture of the dish... but if you aren't allergic, I highly suggest the classic flavor combo of PB + chocolate!

Do I need a mixer for this?

Nope! Everything can come together by hand, and it actually helps you avoid overmixing. You also don't need to chill the dough, so yay for fewer dishes and less time!

Other Sweet Treats You'll Love!

Brown Sugar Blondies

Mini Cheesecake Cups

Frozen Yogurt Bark

No-Churn Strawberry Cheesecake Ice Cream

Triple Berry Crumble

Fudgy Sweet Potato Brownies

Peanut Butter Chocolate Chip Cookie Skillet

Shani W.

This Peanut Butter Chocolate Chip Cookie Skillet is my most decadent dessert yet - A super soft and chewy cookie skillet packed with creamy peanut butter and chocolate chunks! It's simply divine!

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Prep Time 8

Cook Time 23

Course Dessert

Servings 8

Ingredients

1 ½ cup 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 ct. egg
1 ct. egg yolk
⅓ cup peanut butter
1 teaspoon vanilla extract
⅔ cup chocolate chunks

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 about 5 minutes.
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 the chocolate chunks.
Prepare an 8-inch skillet with a bit of butter. Add in the cookie dough and smooth it into an even layer.
Bake the cookie skillet for 23 minutes; it will just start to turn golden brown. Let the cookie rest for 5 minutes, then top with vanilla ice cream or salted caramel and dig in. Enjoy!