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Peanut Butter Cup Stuffed Skillet Cookie

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This gooey, golden skillet cookie is stuffed with melty peanut butter cups for the ultimate chocolate-peanut butter dessert. Easy to make in one pan, it’s perfect for sharing at parties, birthdays, or any time you need a comforting treat.

Ingredients

Scale
  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 1 cup (175g) semi-sweet chocolate chips
  • 10–12 regular-size peanut butter cups (like Reese’s), unwrapped
  • Optional: extra chocolate chips for sprinkling
  • Optional: chopped peanuts
  • Optional: sea salt flakes

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly butter a 10-inch oven-safe skillet or line the bottom with parchment paper.
  2. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs, one at a time, then add vanilla extract. Mix until just combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cornstarch.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined.
  6. Fold in the chocolate chips.
  7. Press about 2/3 of the cookie dough evenly into the bottom of the prepared skillet.
  8. Arrange the peanut butter cups in a single layer over the dough, breaking a few to fill gaps if needed.
  9. Drop spoonfuls of the remaining dough over the peanut butter cups and gently spread to cover.
  10. Sprinkle with extra chocolate chips, chopped peanuts, or sea salt flakes if desired.
  11. Bake for 25-30 minutes, until the edges are golden and the center looks just set but still soft.
  12. Let the skillet cookie cool for at least 15 minutes before serving. Serve warm, optionally with ice cream.

Notes

For best results, use room temperature butter and eggs. Don’t overmix the dough after adding flour. If using a different pan, adjust baking time as needed. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free chocolate chips. Serve warm for maximum gooeyness, ideally with ice cream. Store leftovers tightly covered at room temperature for 2 days or refrigerate for up to 5 days.

Nutrition

Keywords: skillet cookie, peanut butter cup, dessert, easy, chocolate, party, comfort food, American, gooey cookie, birthday, potluck, peanut butter, chocolate chip, cast iron, one pan dessert

Find it online: https://bitematrix.com/peanut-butter-cup-stuffed-skillet-cookie-recipe-easy-dessert-idea/