Peanut Butter Cup Stuffed Skillet Cookie Recipe – Easy Dessert Idea

Imagine breaking through a golden, gooey cookie crust with your spoon, only to discover a river of melted peanut butter cups waiting underneath. Yep, that’s exactly what you get with this peanut butter cup stuffed skillet cookie. It’s the kind of dessert that makes you tempted to skip dinner altogether. Honestly, this recipe is dangerously good—I’m talking “hide the leftovers from yourself” level of good.

My love affair with skillet cookies started back in college when my friends and I would cram into tiny kitchens and bake late into the night. But nothing, and I mean nothing, prepared me for the joy of stuffing a cookie with peanut butter cups. The idea hit me after a late-night movie marathon, when I realized my two favorite treats—giant cookies and classic peanut butter cups—could totally become one epic dessert. Now, it’s the recipe I pull out for birthdays, casual get-togethers, or those “treat yourself” moments (you know the ones).

This peanut butter cup stuffed skillet cookie is more than a sugar rush. It’s warm nostalgia, party magic, and easy comfort food all in one. It’s perfect for families, date nights, or anyone who loves the chocolate-peanut butter combo. Plus, you don’t need fancy baking skills or special trips to the store; it’s simple, fun, and always a crowd-pleaser. After testing this recipe a dozen times (and maybe eating a few too many cookies), I can promise you: this skillet cookie is pure dessert bliss.

Why You’ll Love This Peanut Butter Cup Stuffed Skillet Cookie

• Quick & Easy: Ready in about 40 minutes from start to finish, with just one skillet—no endless cookie sheets or waiting for batches.
• Simple Ingredients: Uses pantry staples and store-bought peanut butter cups—no need for specialty shopping.
• Perfect for All Occasions: Whether it’s a birthday, potluck, or just a Tuesday night, this cookie brings the party.
• Crowd-Pleaser: Kids and adults go wild for the gooey center and melty chocolate.
• Unbelievably Delicious: The texture is everything—crispy edges, chewy center, and that molten peanut butter filling.

What sets my peanut butter cup stuffed skillet cookie apart? For starters, I use a blend of brown and white sugars for deep, caramel flavor and the perfect chew. The cookie dough gets a touch of cornstarch for that soft-baked feel you crave (trust me, it makes all the difference). And layering those peanut butter cups in the middle means every bite is a surprise—some bites are pure cookie, some are gooey chocolate-peanut butter heaven.

This isn’t just a cookie—it’s a showstopper you can serve straight from the skillet. It’s the treat that gets everyone’s attention at the table, and it’s so easy, you’ll want to make it again and again. My family begs for it, and I love that it’s just as good warm from the oven as it is scooped cold the next day (if there’s any left, that is).

What Ingredients You Will Need

This recipe uses simple, familiar ingredients to deliver bold, nostalgic flavor without any fuss. Most of these are probably already hanging out in your pantry. Here’s what you’ll need for the ultimate peanut butter cup stuffed skillet cookie:

• For the Cookie Dough:
  • 1 cup (2 sticks/226g) unsalted butter, softened (room temperature for best creaming)
  • 3/4 cup (150g) packed light brown sugar (adds chewiness and caramel notes)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract (go for real vanilla if you can—it’s worth it)
  • 2 1/2 cups (310g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tbsp cornstarch (for extra softness—don’t skip this!)
  • 1 cup (175g) semi-sweet chocolate chips (you can use milk or dark if you prefer)
• For the Filling:
  • 10-12 regular-size peanut butter cups (like Reese’s), unwrapped
• Optional Toppings:
  • Extra chocolate chips for sprinkling
  • Chopped peanuts (for crunch and a salty finish)
  • Sea salt flakes (seriously, that salty-sweet bite is unbeatable)

Ingredient notes: If you want to go gluten-free, swap in a 1:1 gluten-free flour blend—I’ve had great results with King Arthur’s. For dairy-free, use vegan butter and dairy-free chocolate chips. And if you’re feeling extra, try swapping in dark chocolate peanut butter cups for a richer twist.

Equipment Needed

• 10-inch oven-safe skillet: Cast iron is my favorite for that crispy edge, but a heavy-duty stainless or enameled skillet works too. If you don’t have a skillet, use a 9-inch cake pan (it’ll still be delicious, just watch the baking time).
• Mixing bowls: You’ll want at least two—one for wet and one for dry ingredients. Glass or stainless steel, whatever you have works.
• Hand or stand mixer: For creaming the butter and sugars. You can mix by hand with a sturdy spoon if you’re feeling old-school (and it’s a good arm workout!).
• Rubber spatula or wooden spoon: For folding in chocolate chips and scooping dough.
• Measuring cups and spoons: Precise measuring means perfect cookies. I always double-check my flour by weight for best results.
• Parchment paper (optional): If you want a super easy cleanup, line the bottom of your skillet.

Pro tip: Keep your cast iron skillet seasoned (just rub with a bit of oil after washing) so your cookie never sticks. If you’re on a budget, thrift store skillets are awesome—just give them a little TLC and they’ll last forever.

How to Make Peanut Butter Cup Stuffed Skillet Cookie

1. Preheat the oven: Set your oven to 350°F (175°C). Place an oven rack in the center position. If using a cast iron skillet, lightly butter it or line the bottom with parchment for easy removal.
2. Cream the butter and sugars: In a large bowl, beat together 1 cup (226g) softened butter, 3/4 cup (150g) brown sugar, and 1/2 cup (100g) granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed. (The butter should look pale and creamy.)
3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 2 tsp vanilla extract. Mix until just combined—don’t overdo it, or your cookie may turn cakey.
4. Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups (310g) flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1 tbsp cornstarch.
5. Mix dry into wet: Gradually add the dry ingredients to the wet, mixing on low speed or by hand. Stop when you see the last streaks of flour disappear—overmixing leads to a tough cookie.
6. Fold in chocolate chips: Gently stir in 1 cup (175g) semi-sweet chocolate chips. The dough will be thick and a little sticky.
7. Layer in the skillet: Press about 2/3 of the cookie dough evenly into the bottom of your prepared skillet. Try to spread it as evenly as possible—it doesn’t have to be perfect, just get it mostly level.
8. Add the peanut butter cups: Arrange 10-12 peanut butter cups in a single layer over the dough, breaking a few to fill gaps if needed. (If you want extra gooeyness, freeze the cups for 10 minutes first—they’ll melt more slowly while baking.)
9. Top with remaining dough: Drop spoonfuls of the remaining dough over the peanut butter cups and gently spread to cover. Don’t worry if a few cups peek out—those bits get caramelized and delicious.
10. Optional toppings: Sprinkle a few extra chocolate chips, chopped peanuts, or sea salt flakes over the top if you like a bakery-style finish.
11. Bake: Bake for 25-30 minutes, until the edges are golden and the center looks just set but still soft. (If you like a gooier center, bake closer to 25 minutes. For more structure, go for the full 30.)
12. Cool and serve: Let the skillet cookie cool for at least 15 minutes before digging in. If you try to slice it right away, it’ll be super gooey (not necessarily a bad thing!). Serve warm, scooped with ice cream, or just grab a spoon and go to town.

Troubleshooting: If your cookie is browning too fast, loosely cover with foil. If the center seems raw, give it 5 more minutes—but remember, it will firm up as it cools. For an extra dramatic reveal, serve it tableside and let everyone scoop their own portion.

Cooking Tips & Techniques

• Room temperature ingredients: Don’t rush this—softened butter and room temp eggs blend more smoothly, giving you that tender, bakery-style cookie.
• Don’t overmix: Once you add flour, stir just until combined. Overmixing = tough, dense cookie.
• Peanut butter cup placement: Lay them flat in a single layer for even melting. I’ve stacked them before, but the center got too gooey (and not in a good way!).
• Check your skillet: Cast iron retains heat, so your cookie keeps baking even after you pull it from the oven. Let it cool at least 15 minutes to set up.
• Watch your bake: Every oven is different. Start checking at 25 minutes. The edges should be set and golden, but the center should have a little wobble—like a good brownie.
• Serving style: For the classic “pie wedge” look, let it cool almost completely. For the ultimate gooey spoonful, serve it warm and melty.
• Personal lesson: One time I baked this for 40 minutes (got distracted scrolling on my phone)—the edges were like biscotti! Don’t do what I did. Set a timer and trust your senses: a gentle golden top is what you want.
• Multitasking tip: While the cookie bakes, scoop your ice cream or prep toppings. That way, you’re ready for dessert the second it’s out of the oven.

Variations & Adaptations

• Gluten-Free: Swap in a gluten-free 1:1 baking flour blend. I’ve tried this with King Arthur’s and Bob’s Red Mill—both work great. Just keep an eye on the bake time; sometimes it needs a couple extra minutes.
• Vegan/Dairy-Free: Use vegan butter, flax eggs (2 tbsp flaxseed meal + 5 tbsp water), and dairy-free chocolate chips. For the peanut butter cups, there are vegan brands out there—Justin’s or Unreal are my go-tos.
• Seasonal Flavors: Try adding 1/2 teaspoon cinnamon and swapping a few peanut butter cups for caramel cups in the fall. Or, press in some fresh raspberries before baking for a fruity twist in summer.
• Different Pan, Different Vibe: No skillet? Use a 9-inch cake pan or even make mini versions in ramekins for individual servings (bake time will be 15-20 minutes).
• Nut-Free: Substitute sunflower seed butter cups or cookie butter cups for a school-friendly dessert. Double-check your chocolate chips and butter, too, for hidden allergens.
• My favorite twist: I sometimes swirl a couple tablespoons of peanut butter into the top layer of dough—use a butter knife for pretty ribbons. Peanut butter lovers, this is for you!

Serving & Storage Suggestions

You’ll want to serve your peanut butter cup stuffed skillet cookie warm, straight out of the skillet for maximum gooeyness. A big scoop of vanilla ice cream on top takes it to legendary status. If you’re feeling fancy, drizzle with warm chocolate sauce or a sprinkle of flaky sea salt for extra wow.

This dessert is perfect for sharing at the table—just hand everyone a spoon and dig in! If you’re serving at a party, slice into wedges and serve with coffee, hot cocoa, or a glass of cold milk.

To store leftovers, let the cookie cool completely. Cover the skillet tightly with foil or transfer slices to an airtight container. It’ll keep at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap individual wedges in plastic wrap and store in a freezer bag for up to 2 months. Reheat slices in the microwave for 10-15 seconds (or in a 300°F/150°C oven for 5-8 minutes) to revive that just-baked gooeyness. In my experience, the flavors deepen after a day or two—the peanut butter cups get even fudgier!

Nutritional Information & Benefits

This peanut butter cup stuffed skillet cookie is an indulgence, but sometimes you just need a treat, right? An average slice (1/10th of the cookie) clocks in at approximately 420 calories, 22g fat, 54g carbs, and 5g protein. It’s loaded with protein from the peanut butter and eggs, and the dark chocolate chips add a touch of antioxidants.

If you go the gluten-free or vegan route, you’ll skip some common allergens, but always double-check your ingredient labels. While this isn’t exactly health food, it’s perfect for special occasions or sharing with friends. My motto: all things in moderation, and dessert is good for the soul!

Conclusion

If you’re looking for a dessert that wows, this peanut butter cup stuffed skillet cookie is where it’s at. It’s easy, totally comforting, and brings everyone to the table with a smile. I love how customizable and forgiving it is—even if you’re not a “baker,” you’ll nail it.

Don’t be afraid to put your own spin on this recipe—swap in your favorite candy, add nuts, or tweak the chocolate-to-peanut butter ratio. That’s the fun of baking at home! Personally, I make this skillet cookie for birthdays, rainy days, and anytime I need a little pick-me-up.

If you try this recipe, let me know in the comments below or tag me on social media. Share it with friends, pin it for later, and tell me what twist you added. Here’s to more warm, gooey, peanut butter cup stuffed skillet cookies in your future—happy baking!

Frequently Asked Questions

Can I use mini peanut butter cups instead of regular ones?

Yes! Mini peanut butter cups work perfectly—just scatter them in a generous single layer for even peanut butter-chocolate distribution. You might need a few extra to get full coverage.

What can I use if I don’t have a cast iron skillet?

No worries! Use a 9-inch round cake pan or even a glass baking dish. The edges might not crisp up quite as much, but the cookie will still be delicious.

Can I make the dough ahead of time?

Absolutely. Prepare the dough up to 2 days in advance and store it covered in the fridge. Bring to room temperature before layering into your skillet.

How do I know when the skillet cookie is done?

Look for golden brown edges and a slightly soft, set center. The middle should still look a bit underbaked when you take it out; it’ll finish setting as it cools.

Is it possible to make this recipe nut-free?

Yes! Use sunflower seed butter cups or cookie butter cups, and double-check your chocolate chips and butter for hidden allergens. The cookie will still be rich and gooey.

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