Get your spoons ready and dive into a giant peanut butter skillet cookie! This simple, no chill cookie recipe is soft and chewy, easy to prepare, and has ultra peanut butter flavor. For an even quicker treat, bake as mini skillet cookies.
This pan of glory! Today’s peanut butter skillet cookie is for the ultimate peanut butter lover– made with a whopping 1 and 1/2 cups of peanut butter. It’s a sweet and comforting, stick-to-the-roof-of-your-mouth, peanut butter party. Each bite is just as soft as my peanut butter cookies.
Serve it on plates, dig in with spoons, top with ice cream, chocolate ganache, peanut butter drizzles and/or all of the above. While we often delight in common favorites like chocolate chip skillet cookies or the occasional skillet brownie, it’s time to indulge in their peanut butter cookie counterpart.
This Peanut Butter Skillet Cookie Is
- Ultra indulgent
- Packed with peanut butter
- Crunchy on the edges
- Soft and chewy in the center
- Relatively quick– a no chill recipe
- Simple to make
- Perfect for sharing
- A peanut butter lover’s dream!
Overview: How to Make a Peanut Butter Skillet Cookie
This skillet cookie comes together quickly and easily. There’s no dough chilling, rolling cookie dough into individual balls, or waiting for baked cookies to cool. Win, win, win! If you’re interested, here are all of my no chill cookies. Let’s review the steps:
- Whisk the dry ingredients together.
- Mix the wet ingredients together. Cream the butter and sugars– make sure you have room temperature butter before beginning. Then add the remaining eggs, peanut butter, and vanilla extract.
- Combine the wet and dry ingredients. Add the Reese’s Pieces. Or use chocolate chips, peanut butter chips, peanuts, chopped candy bars– really anything that you crave with peanut butter cookies. The dough will be soft and thick.
- Spread the dough into a skillet. I love this 12-inch Lodge skillet. It evenly cooks the cookie and works for savory dishes, too. It’s the perfect size for my cilantro lime chicken and skillet pot pie.
- Bake. This skillet cookie takes about 30-35 minutes in the oven.
- Serve with toppings!
Baker’s Tip: For about 4 mini skillet cookies, bake in mini skillets. Use any leftover cookie dough to make cookies!
Peanut Butter Skillet Cookie Toppings
Have fun and get creative with your skillet cookie toppings! A few I love are: crushed Reese’s Pieces, a drizzle of melted peanut butter, chocolate ganache, ice cream, and whipped cream. You could also try chopped peanuts, chocolate chips, or even salted caramel.
What I love most about this peanut butter skillet cookie, or any skillet dessert, is that you don’t have to wait for it to cool before serving. It’s meant to be eaten warm out of the oven. Or bake it ahead of time and allow it to cool, then serve it cut up on plates– no rules allowed!
Peanut Butter Skillet Cookie
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: serves 8
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
This giant peanut butter skillet cookie is meant for digging in. Or bake as mini skillet cookies for an even quicker treat!
Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light brown sugar
- 1/3 cup (67g) granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/2 cups (380g) creamy peanut butter*
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (250g) Reese’s Pieces (or any add-in)
- toppings for serving: melted peanut butter, chocolate sauce, and/or ice cream
Instructions
- Preheat oven to 350°F (177°C). Lightly grease your oven-safe skillet.
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then mix on high until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the Reese’s Pieces. Dough will be thick and soft.
- Using a rubber spatula or wooden spoon, spread the cookie dough evenly into prepared skillet.
- Bake for 30-35 minutes or until puffed, browned on the sides, and lightly browned on top. If you want your skillet cookie a little more cooked through, bake for 40 minutes. Allow the cookie to slightly cool in the pan set on a wire rack before digging in. You can scoop/slice and serve or serve with a whole bunch of spoons so everyone can dig in together. Serve with toppings. Cover leftovers and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cookie dough through step 4. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing with the next step.
- Peanut Butter: It’s best to use a commercial brand PB in this skillet cookie like Jif creamy or Skippy creamy. Using a natural kind will yield a dry, sandy texture.
- Special Tools: 10-12 inch oven safe skillet (I love this 12-inch Lodge skillet). The most important part of this recipe is using an oven-safe skillet. You want anything from 10 to 12 inches in diameter, ideally 12 inches (what I use for this) because this is a lot of cookie dough! A larger skillet will take a little less time, a smaller skillet will take a little more time.
- This cookie dough recipe is my soft-baked peanut butter lovers’ cookies, only doubled with slightly reduced sugar and unsalted butter for salted. Added some salt to make up for it.
Keywords: peanut butter skillet cookie, skillet cookie
If you love skillet cookies, try my M&M chocolate chip skillet cookie next! For an ultra chocolatey version, use chocolate chips instead of M&Ms for a skillet cookie with double chocolate chips. It will be like enjoying a MEGA serving of chocolate chip cookies!
Can I use a 12-inch pizza pan for this cookie?
Many thanks to you and your team for all hard works to create all wonderful and amazing recipes.
Hi Elizabeth, that should work just fine! You may want to chill the dough for a short period of time (30 minutes or so) since the pizza pan will not have the edges to contain the dough like a skillet does. Let us know what you try!
could I use reeses pieces?
Hi Kim, absolutely, we use 1 and 1/4 cups (250g) Reese’s Pieces (or you can use any add-in).
My family loved this but it turned out very cakey & crumbly. It’s delicious for sure but I’m wondering if I did something wrong or if this is how it should be.
★★★★
Hi Whitney! The cookie will taste cakey and crumbly if it’s over-baked. For a chewier, softer (and more moist) texture, bake the skillet cookie for a little less time.
This is the dessert we have chosen as a family to enjoy at our Virtual Easter Dinner coming up next Sunday! During these times of isolation we will make this in our 4-5 households and enjoy it together over some computer program that fits us all 🙂 Nicer to be able to be together but hey – this means we can enjoy the whole skillet to ourselves haha – bright side right 🙂 Thank you! Can’t wait to try it!
Krista, I hope your whole family enjoys this dessert for your celebration. Thank you for sharing with me!
This looks and sounds delicious. Can I use chunky peanut butter instead? Skippy Chunky is my all-time favorite.
Hi Carol, Yes you should be able to use Skippy Chunky peanut butter for more texture in your skillet cookie. Enjoy!
Hi Sally!
I’m going to make this for my brother, it looks so gooey and sinful! I’m just curious…why is there no cornstarch in this recipe, to make it soft? You’ve always had it in other cookies, so I just want to make sure I understand the weird sugary science behind this wondrous concoction. One big PB cookie, that you can justify eating all by yourself? Did I meantion PEANUT BUTTER? I need this in my life. You get me into all sorts of trouble
Hi Vivian! Great question. This skillet cookie is SO soft already that there isn’t a need for cornstarch to soften and thicken. I mostly just use it for chocolate chip cookies. 🙂
Does it work without adding reeses or anything?
Absolutely. You can leave the skillet cookie completely plain without any add-ins.
This looks amazing! Is there any chance you can adapt this into one of your cookie cakes? I make the chocolate chip and sugar cookie versions all the time and would love a peanut butter option! Thanks for all your great recipes!
Yes! Sure can! I’d use a springform pan and anything deep dish because this is a lot of cookie dough. I’d say about 40 minutes bake time.
Thanks so much, Sally! Would you recommend adding the corn starch? I know it turns your other cookie cakes from great to killer!
No need for it here! This would be a super soft cake without it. Let me know how it goes.