Peanut Butter Chocolate Skillet Cookie. Firm around the edges and soft and gooey in the center. Ready in only 30 minutes!
Love skillet cookies? Then try my Brown Butter Skillet Cookie too!
My first attempt at a skillet cookie was such a success that I had to try it with a peanut butter and chocolate combo. This Peanut Butter Chocolate Skillet Cookie couldn’t be easier. All you need is 30 minutes and 1 bowl. No mixer needed!
It’s much easier to make a large skillet cookie versus regular cookies because there is no rolling and multiple batches required. Just plop the dough in the pan (no need to grease either) and bake!
The BEST part of this cookie is the gooey layer of chocolate in the middle! Melting the butter makes the cookie soft and chewy. Brown sugar is also added for extra chewiness and flavor.
Love chocolate and peanut butter like me? Then give my Energy Balls a try!
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How to make a Peanut Butter Chocolate Skillet Cookie
- Preheat oven: To 375 degrees F.
- Make Batter: Add butter to a large bowl and microwave until melted (about 30-40 seconds). Stir in both sugars, peanut butter, vanilla and eggs to the melted butter. Fold in the flour, salt, baking soda and cornstarch just until combined. Do not over mix. Fold in the chocolate chips.
- Spread 1/2 of the batter: Into a cast iron skillet in an even layer making sure to cover the bottom. No need to grease the pan. (Cast iron pans should already be seasoned.) I used a 12 inch skillet. 8-12 inch skillets would work for this recipe.
- Spread the hazelnut spread: On top of the cookie layer. (This can be hard to do, don’t worry if a little mixes with the cookie)
- Add the rest of the cookie batter on top of the hazelnut spread and smooth it out to cover the hazelnut spread.
- Bake: for 25 minutes or until golden brown. It may look a bit giggly still but I like to under bake mine a bit. It continues to cook as it cools. If you prefer bake for 5 additional minutes.
- Cool: For 20-30 minutes before serving.
- Serve: Cut into slices and serve warm with ice cream if desired!
This Peanut Butter Chocolate Skillet Cookie is perfect for sharing. Serve warm with a big scoop of ice cream and a glass of milk. Enjoy!
Here are more Cookie Recipes to enjoy!
- Chewy Double Chocolate Chip Cookies
- Coconut Oil Chocolate Chip Cookies
- Chewy Monster M & M Cookies
- Brown Butter Salted Chocolate Chip Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Skillet Cookie
Ingredients
- 14 tablespoons unsalted butter
- ½ cup granulated sugar
- ¾ cup light or dark brown sugar, make sure the sugar is soft and not hard
- 1/2 cup peanut butter
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1¾ cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 cup semi sweet chocolate chips
- 1/4 cup Chocolate Hazelnut Spread
Instructions
- Preheat oven to 375 degrees.
- Add butter to a large bowl and microwave until melted (about 30-40 seconds).
- Stir in both sugars, peanut butter, vanilla and eggs to the melted butter.
- Fold in the flour, salt, baking soda and cornstarch just until combined. Do not over mix.
- Fold in the chocolate chips.
- Spread 1/2 of the batter into a cast iron skillet in an even layer making sure to cover the bottom. No need to grease the pan. (Cast iron pans should already be seasoned.) I used a 12 inch skillet. 8-12 inch skillets would work for this recipe.
- Spread the hazelnut spread ontop of the cookie layer. (This can be hard to do, don't worry if a little mixes with the cookie)
- Add the rest of the cookie batter ontop of the hazelnut spread and smooth it out to cover the hazelnut spread.
- Bake for 25 minutes or until golden brown. It may look a bit giggly still but I like to under bake mine a bit. It continues to cook as it cools. If you prefer bake for 5 additional minutes.
- Cool for 20-30 minutes before serving.
- Cut into slices and serve warm with ice cream if desired!
Nutrition Information
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Bethan
This looks insanely good. :O
I’ve had it bookmarked for the past few days and went and stocked up on my baking ingredients this evening ready to make tomorrow! 😀 My only issue is that I don’t own a cast-iron skillet – they’re not a very popular cooking implement in the UK. Do you think a round baking tin would work just as well? (I have two small round tins and was thinking of placing half the ingredients in each.)
Thank you for sharing such a delicious recipe! 😀 x
Kelley
Hi Bethan,
Yes that should work!
Thanks,
Kelley
Michelle
Sorry but when do you add the peanut butter? When you add the sugar and egg?
Kelley
Hi Michelle,
Yes the peanut butter gets added in with the sugar and egg. I have added this to the recipe now.
Thanks!
Kelley
Lori
What temp to bake at F.
Kelley
Hi Lori,
Sorry about that! The oven temperature is 375 degrees F.
Thank you!
Kelley
Thomas Coleman
OMG that screams heaven! I’m a huge sucker for peanut butter so… Yummy!