Who needs a whole batch of cookies when you can have one giant, warm, and utterly perfect Peanut Butter Cookie Skillet? This recipe is designed for maximum enjoyment with minimal effort. Whether you’re treating yourself or sharing with a loved one, prepare for a gooey and rich peanut butter experience straight from the oven!

Peanut butter cookie skillet.

This cookie skillet is delicious warm from the oven or chilled from the fridge. For the ultimate dessert experience, serve warm with a scoop of ice cream!

This isn’t just any cookie – it’s an experience! Here’s why this Peanut Butter Cookie Skillet will become your new favorite.

  • Effortless Elegance: No need to chill dough or scoop individual cookies. Simply mix, press into a skillet, and bake!
  • Warm & Gooey Perfection: Imagine a golden-brown crust giving way to a molten, chewy center – it’s pure bliss, especially when served warm with a scoop of ice cream.
  • Peanut Butter Lover’s Dream: With both peanut butter in the dough and delicious peanut butter cups on top, this recipe delivers an intense peanut butter flavor that true fans will adore.
  • Customizable Fun: Easily adapt this recipe with your favorite mix-ins and toppings to create endless variations.
  • Gluten-Free Friendly: Made with gluten-free flour, this recipe is perfect for those with dietary restrictions without sacrificing an ounce of flavor or texture. All-purpose flour works beautifully too!
  • Check out this Mini Skillet Cookie for another delicious dessert recipe!

Ingredients & Substitutes

These are the main ingredients and substitutions for peanut butter cookie skillet. Scroll down to the recipe card for full ingredients list and instructions.

First, use melted unsalted butter. If needed, use dairy free butter.

Sweeten this cookie skillet with granulated sugar and brown sugar. I have also substituted both of these with coconut sugar for a refined sugar free option.

Only one egg is needed.

Vanilla extract is a warm and cozy addition.

This recipe can be made with gluten free flour or all purpose flour. I used King Arthur gluten free flour.

A little baking soda helps this skillet cookie rise in the oven.

Add in a pinch of sea salt to balance out the sweetness.

Feel free to use dark chocolate chips, semisweet, or milk chocolate.

Spread a layer of all natural peanut butter in the middle. Use a brand that does not contain added oil or sugar. The only ingredients should be peanuts and salt.

Lastly, top with peanut butter cups before baking. For a homemade option, try these Peanut Butter Cups!

Melted chocolate in pan.

Taste & Texture

Get ready for a delicious contrast of flavors! The chewy, buttery crust of this cookie skillet gives way to an interior that’s wonderfully soft, tender, and incredibly moist.

You’ll love the deep, roasted peanut butter flavor intertwined with pockets of melted chocolate and the ultra gooey texture from the peanut butter cups. It’s an indulgent treat that satisfies every craving!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit. Grease a 6 to 8 inch nonstick skillet with nonstick spray or melted butter.

Step 2

In a mixing bowl, add the melted butter, granulated sugar, and brown sugar. Mix to combine.

Step 3

Then, add in the egg and vanilla extract. Mix together.

Step 4

Add in the gluten free flour, baking soda, and sea salt. Stir until combined.

Step 5

Then, fold in the chocolate chips.

Step 6

Spread ⅔ of this cookie dough into an even layer in the greased skillet. Then, spread the peanut butter mixture on top.

Step 7

Spread the remaining cookie dough on top, smoothing out into an even layer.

Step 8

Sprinkle the peanut butter cups on top.

Step 9

Bake for 18 to 20 minutes.

Step 10

Finally, remove the skillet from the oven. Dig in immediately for a warm and gooey cookie, or allow cookie to cool.

Small bowl with chocolaty dessert.

Expert Tips for Success

Follow these tips and tricks to make the best peanut butter cookie skillet.

  • Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can lead to a tougher cookie.
  • Grease is Your Friend: Even with a nonstick skillet, a good greasing with nonstick spray or melted butter ensures easy removal and prevents sticking.
  • Melt Butter in the Skillet: For an extra layer of rich, buttery flavor, melt your butter directly in the skillet you’ll be using before mixing the dough. This also saves on dishes!
  • Quality Peanut Butter Matters: Opt for all-natural peanut butter without added oils or sugars. This will give you a purer peanut butter flavor and better texture.
  • Don’t Overbake: For that irresistible gooey center, err on the side of underbaking slightly. The cookie will continue to cook a bit after it comes out of the oven. Look for golden edges and a slightly set but still soft center.

Flavor Variations & Add-Ins

While this Peanut Butter Cookie Skillet is fantastic on its own, feel free to get creative with these delicious variations.

Chocolate Lovers: Double down on the chocolate chips, or add white chocolate chips or dark chocolate chunks.

Nutty Delights: Stir in chopped roasted peanuts, cashews, or pecans for added crunch and flavor.

Candy Craze: Besides peanut butter cups, try M&M’s, Rolo candies, or chopped Snickers bars.

Salty & Sweet: Sprinkle a little extra flaky sea salt on top before baking to enhance all the flavors.

Swirl It Up: Before adding the top layer of dough, swirl in a tablespoon or two of Nutella or jam for an extra layer of flavor.

How to Serve & Store

Serving: The best way to enjoy your Peanut Butter Cookie Skillet is warm, right out of the oven. Grab a spoon and dig in! For an extra special treat, serve it with:

  • A scoop of vanilla, chocolate, or even peanut butter ice cream.
  • A drizzle of chocolate syrup or caramel sauce.
  • A dollop of whipped cream.
  • A glass of cold milk!

Storing: If you have leftovers, allow the cookie to cool completely. Cover the skillet tightly with foil or plastic wrap, or transfer the cookie slices to an airtight container. Store at room temperature for up to 4 days. Reheat individual slices in the microwave for a few seconds for that warm, gooey texture.

Spoon of gooey dessert in pan.

Frequently Asked Questions (FAQs)

Can I use regular all-purpose flour instead of gluten-free flour?

Absolutely! This recipe works perfectly with both gluten-free 1-to-1 flour and all-purpose flour.

What size skillet should I use?

A 6-inch to 8-inch oven-safe nonstick skillet is ideal. A 6-inch skillet will yield a thicker, gooier cookie, while an 8-inch skillet will produce a slightly thinner cookie.

My cookie isn’t gooey in the middle, what went wrong?

It sounds like your cookie might have been overbaked. For a gooey center, make sure to bake for the shorter end of the suggested time (18 minutes for this recipe) or until the edges are golden and the center is still slightly soft. Remember, it will continue to cook a bit after it’s removed from the oven.

Can I use crunchy peanut butter instead of smooth?

Absolutely! Using crunchy peanut butter will add an extra layer of texture and a more pronounced nutty crunch, which many people love. Just ensure it’s all-natural without added sugars or oils for the best results.

Equipment Needed

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for baking this peanut butter cookie skillet.

Pyrex Glass Measuring Cups: I always bake with these glass measuring cups.

Check out all of my kitchen favorites!

Gooey giant cookie.

You May Also Enjoy

If you make this peanut butter cookie skillet recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Peanut butter cookie skillet.
At a Glance:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Get the Recipe: Peanut Butter Cookie Skillet

Treat yourself to a warm Peanut Butter Cookie Skillet! It is gooey in the middle with chewy edges, packed with creamy peanut butter, melty chocolate, and yummy peanut butter cups. So simple, so satisfying!
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Ingredients

6 servings
  • 6 tbsp melted butter
  • ¼ cup granulated sugar
  • ½ cup brown sugar, tightly packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup gluten free flour
  • ½ tsp baking soda
  • pinch sea salt
  • ½ cup chocolate chips
  • ½ cup all natural peanut butter
  • ½ cup peanut butter cups

Instructions 

  • First, preheat your oven to 350 degrees Fahrenheit. Grease a 6 to 8 inch nonstick skillet with nonstick spray or melted butter.
  • In a mixing bowl, add the melted butter, granulated sugar, and brown sugar. Mix to combine.
  • Then, add in the egg and vanilla extract. Mix together.
  • Add in the gluten free flour, baking soda, and sea salt. Stir until combined.
  • Then, fold in the chocolate chips.
  • Spread ⅔ of this cookie dough into an even layer in the greased skillet. Then, spread the peanut butter mixture on top.
  • Spread the remaining cookie dough on top, smoothing out into an even layer.
  • Sprinkle the peanut butter cups on top.
  • Bake for 18 to 20 minutes.
  • Finally, remove the skillet from the oven. Dig in immediately for a warm and gooey cookie, or allow cookie to cool.

Notes

  • Melt the butter in the skillet you are going to bake the cookie in for an extra buttery flavor.
  • I used a 6 inch nonstick oven safe skillet. This can be made in up to an 8 inch skillet.
  • I used gluten free 1 to 1 flour. All purpose flour can be used too.
  • Use all natural peanut butter instead of brands with added oils and sugars.
  • Store any leftovers at room temperature in an airtight container. Store for up to 4 days.
  • Check out all of my kitchen favorites!
Calories: 358kcal, Carbohydrates: 51g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 57mg, Sodium: 202mg, Potassium: 44mg, Fiber: 3g, Sugar: 28g, Vitamin A: 390IU, Vitamin C: 0.01mg, Calcium: 37mg, Iron: 2mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American