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Peanut Butter Skillet Cookie
Homemade peanut butter cookie dough with Reeses Pieces baked until ooey gooey and topped with vanilla ice cream and hot fudge
Calling all peanut butter lovers! I am a huge fan of skillet cookies (click here for my favorite chocolate chip skillet cookie recipe) so it was time to create a peanut butter pizookie recipe! If you love peanut butter, you will go crazy for this peanut butter cookie baked in a cast iron skillet. It is downright heavenly!
This is a deep dish peanut butter cookie baked until ooey and gooey with Reeses Pieces and Peanut Butter cups. If you want to go crazy, add chocolate syrup, ice cream, and peanut butter cups. Vanilla ice cream is an absolute must!
It all starts with homemade peanut butter cookie dough and Reeses Pieces are added for some extra peanut butter flavor. The cookie dough is pressed into a cast iron skillet and baked until just barely underdone. It is topped with vanilla bean ice cream and hot fudge. You can even sprinkle chopped up Reeses peanut butter cups for extra pb flavor.
This is my favorite skillet to use in all of my skillet cookie recipes — Lodge Cast Iron Skillet.
How to make a Peanut Butter Skillet Cookie:
- Cream butter, brown sugar, and sugar for 4 minutes until light and creamy. This is an important step in order to create a smooth, creamy cookie dough.
- Add regular peanut butter. Use regular peanut butter, NOT natural peanut butter. It won’t be sweet enough and will create a drier cookie. Use a brand such as Jif or Skippy.
- Stir in your favorite peanut butter candies such as Reeses Pieces, Peanut Butter Cups, and even chocolate chips.
- Once the cookie dough is done, press into an oven-safe skillet. I use a 12-inch cast iron skillet. If you use a 10-inch skillet, it will be thicker and need to bake for a longer period of time.
- Top with vanilla ice cream, hot fudge chocolate sauce, and even peanut butter cups.
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Peanut Butter Skillet Cookie
Ingredients
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1/2 cup Peanut Butter (regular creamy or crunch Jif or Skippy)
- 1 large Egg
- 1 teaspoon Vanilla
- 1 1/4 cups Flour
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2 cups Reeses Pieces
- Reeses Peanut Butter Cups or Chocolate Chips (optional)
- Vanilla Ice Cream
- Hot Fudge
Instructions
- Preheat oven to 350 degrees. In a medium bowl, whip together butter, brown sugar, and sugar for 4 minutes, until light and fluffy.
- Add peanut butter, egg, and vanilla and beat for 1-2 minutes longer.
- Stir in flour, baking soda, baking powder, and salt. Stir just until combined. Stir in your favorite peanut butter candies such as Reeses Pieces, peanut butter cups, and even chocolate chips.
- Press into a 12-inch oven-safe skillet such as cast iron. Press all the way to the edges. Bake for 20-25 minutes or until slightly underdone. This needs to be ooey gooey. Top with vanilla ice cream and hot fudge.
Nutrition information is automatically calculated, so should only be used as an approximation.
I’d like to make a smaller batch of this as I don’t have a 12 inch skillet or a lot of people to feed. How would you recommend scaling the ingredients and baking time for a 6 inch skillet or 8 inch skillet? And how can leftovers be stored or frozen and for how long?
BEST. RECIPE. EVER. I was craving a peanut butter pizookie and came across this recipe on Google. I made it and have absolutely no regrets. I’ll go even further to say that I do actually have one regret, which is that I hadn’t found this recipe sooner in my life.
The cookie texture is fantastic and the flavor is top notch. As a note, I did half this recipe. Halved everything and instead of using one egg I just used the yolk. I baked it in a 6 x 2 cake pan and it came out PERFECT.
I cannot say enough good things about this recipe! You will fall in love before you even take your first bite.
Made this on a campfire in a cast iron pan. Turned out really well. Nice and crispy on the edges, gooey in the center. Almost like a rustic brownie! Everyone couldn’t stop eating it!????
I just made this and it came out perfect! Just the right texture and flavor. I was craving peanut butter cookies but didn’t feel like the work of making a batch of individual ones. This hit the spot. I didn’t want mine gooey and found that 23 minutes was just right so that the cookie was soft but cooked all the way; edges were just lightly crispy. So good! Highly recommend. I also didn’t have any of the recommended add-ins, so I just sprinkled a handful of reeses peanut butter chips I had in the pantry on top and they were good. It was good even without the ice cream. 🙂 Very versatile recipe. A+
I just made this and it came out perfect! Just the right texture and flavor. I was craving peanut butter cookies but didn’t feel like the work of making a batch of individual ones. This hit the spot. I didn’t want mine gooey and found that 23 minutes was just right so that the cookie was soft but cooked all the way; edges were just lightly crispy. So good! Highly recommend. I also didn’t have any of the recommended add-ins, so I just sprinkled a handful of reeses peanut butter chips I had in the pantry on top and they were good. Very versatile recipe. A+
Made the peanut butter skillet cookie on Sat. It was amazing!! We ate it warm with ice cream. The next day we finished it and I actually liked it better cooled. But, both are delish!