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Peanut Butter & Chocolate Skillet Cookie

Kitchen Little Essentials

For this Salty Peanut Butter & Chocolate Chunk Skillet Cookie Recipe you will need:

10-inch cast iron skillet (I use this one and it always stays on my stove)

Stand mixer OR hand-held mixer

Peanut Butter Chocolate Skillet Cookie
Peanut Butter Chocolate Skillet Cookie

I can’t tell you how many times I’ve made this Salty Peanut Butter & Chocolate Skillet Cookie – or at least versions of it. I’ve lost count at this point, its iterations and variations piling up in my little recipe bank like it’s their job. I think it’s the utterly crowd-pleasing nature of a giant skillet cookie that draws me back to this kind of dessert time and time again – that and the fact it’s very simple to pull together and incredibly easy to play around with, flavor-wise.

This is the kind of deeply satisfying, rich and gooey dessert that’s both familiar enough for a special weeknight family treat and interesting enough to whip up for a gathering of almost any kind. It only takes about 35 minutes to prepare and bake (total) and a handful of easy pantry staples which, in my opinion, makes it practically perfect in every way.

Okay, is your oven preheated yet? I know mine is … I’m off to test it with some Nutella for a small dinner party (that I will host someday when it’s safe to dinner part-ay again). The possibilities are truly endless with this Salty Peanut Butter & Chocolate Skillet Cookie …

Peanut Butter Chocolate Chunk Skillet Cookie
Peanut Butter Chocolate Chunk Skillet Cookie
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Salty Peanut Butter & Chocolate Skillet Cookie

Peanut Butter Chocolate Chunk Skillet Cookie
Print Recipe

Rich and gooey, these skillets are total crowd-pleasers for audiences young and old. Depending on what you’re feeling, or what cooking vessels you’ve got on hand, you can bake this recipe in a large iron skillet or in 4 to 6 smaller ramekins or skillets. If you go that route, just place the ramekins on a large baking sheet before placing in the oven, and reduce the baking time by just 5 minutes (it doesn’t really vary much).
 

Ingredients

2.5 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup unsalted butter softened 2 sticks

1 cup packed brown sugar

1/2 c granulated sugar

2 tsp vanilla extract

1 TBSP molasses

2 eggs

2 cups roughly chopped semi-sweet chocolate

1 cup creamy peanut butter

Flaky sea salt for sprinkling (optional)

Instructions

Preheat your oven to 350 °F. Grease one 10 to 12-inch skillet or 4 to 6 smaller skillets or pots/ramekins (as pictured)

In a small bowl, combine the flour, baking soda and salt.

Using a stand mixer or a hand-held mixer, beat the butter, granulated sugar, brown sugar, vanilla, and molasses in a large bowl until creamy, about 5 minutes. Add the eggs and beat just until combined. Add the flour mixture and beat just until combined. Switch to a wooden spoon and stir in the chocolate until evenly mixed throughout.

Spread half the cookie dough into your prepared skillet or smaller skillets/ramekins/pots. Drop the peanut butter onto the cookie dough in teaspoons. Gently place and spread the rest of the cookie dough over the peanut butter layer. Sprinkle with some flaky sea salt, to taste. Place the skillet or skillets/pots on a cookie sheet.

Bake for 20 to 25 minutes for a large skillet, and about 12 to 15 minutes for smaller skillets (these are best when the middles are a little underdone – don’t overbake!).

Let cool for about 5 minutes before serving (with ice cream!)