Peanut Butter Skillet Cookie

This weekend felt like vacation. No set plans, just friends and family making visits to our new house. Unpacking boxes, hanging pictures, sitting on the front porch, baking, handfuls of greasy BBQ chips washed down with homemade orange crushes (staying classy!), sun streaming through the leaves, listening to the new wind chime, long run on the trails, watching the dogs run, and relaxing. I have zero concept of time; I feel like I’m playing house. But this is my home. This is my life!

I’m getting a little personal here on a Monday, but I have to tell you that this whole vacation-mode, relaxed mentality feels incredible. Forcing myself out of predictable routines and structure, finding a new sense of reality and ditching the anchor that incapsulates my type A self. This move came at the exact right moment and I’m finding so much inspiration, joy, and contentment in the little things. We all lose sight of them so easily, so maybe it’s time for a refresher this week. Like treating yourself to a peanut butter skillet cookie FOR THE HECK OF IT. Gather the kids around, invite your friends over, and grab some spoons.

Ahh ok, enough deep thoughts for now.

This pan of glory! It’s a sweet and comforting, stick-to-the-roof-of-your-mouth, peanut butter party. Serve it on plates, dig in with spoons, top with ice cream, chocolate sauce, peanut butter drizzles and/or all of the above because this big ol’ thing is a no rules allowed dessert vacation. We often indulge in common favorites like the chocolate chip skillet cookie or the occasional skillet brownie. But I’ve personally never had the pleasure of tasting their peanut butter cookie counterpart.

Heavy on the peanut butter. A whopping 1 and 1/2 cups heavy. Is there any other way to do it?

Also, yesterday was National Peanut Butter Cookie Day, soooo…. yeah.

It’s a simple concept, really. Just grab everything out of your pantry and fridge and mix it all together. The butter and eggs do have to come to room temperature, but good news! I have 2 tricks for you:

1. Bring butter to room temperature quickly by microwaving 1-2 cups of water for 3 minutes. Take water out. Cut butter up into small pieces, place into a bowl, and stick in the microwave. Close the microwave door. The hot air is sealed inside. Butter should be soft in 5-10 minutes. Don’t let it melt!


2. Bring eggs to room temperature by placing in a cup of warm water for 10 minutes.

Done and done.

You’ll need a stand or hand mixer to cream that butter as well as an oven-safe skillet. One I love: this lodge skillet in the 12 inch size. Super affordable, lots of glowing reviews, deep-dish, and heavy duty. Evenly cooks the cookie and is the perfect size for my favorite skillet chicken dinner too. Or you can grab the adorable mini size version. This cookie dough fills about 4 of them. (Comes in a set of 4.) You may have a bit of cookie dough leftover that way. Make cookies!

Reese’s pieces add to the party, but you can use chocolate chips, peanut butter chips, peanuts, chopped candy bars (hint: snickers), or really anything that you crave with peanut butter cookies. What I love most about this peanut butter skillet cookie, or any skillet dessert, is that you don’t have to wait for it to cool before you serve it. It’s meant to be eaten warm out of the oven. Or you can bake it ahead of time and allow it to cool, then serve it cut up on plates. Like I said: no rules allowed.

But I will say, like a broken record every single time, don’t skip the ice cream.

It’s crunchy on the edges, chewy in the center, and madly indulgent.

Here’s to Monday. May your week bring vacation vibes. 🙂

Print

Peanut Butter Skillet Cookie

• 
  Author: Sally


• 
  Prep Time: 15 minutes


• 
  Cook Time: 35 minutes


• 
  Total Time: 1 hour


• 
  Yield: serves 8


• 
  Category: Cookies


• 
  Method: Baking


• 
  Cuisine: American

Print

Pin

---

Description

This giant peanut butter skillet cookie is meant for digging in. Or bake as mini skillet cookies for an even quicker treat!

---

Ingredients

• 2 and 1/2 cups (310g) all-purpose flour (spoon & leveled)


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup (230g) unsalted butter, softened to room temperature


• 1 cup (200g) packed light brown sugar


• 1/3 cup (67g) granulated sugar


• 2 large eggs, at room temperature


• 1 and 1/2 cups (380g) creamy peanut butter*


• 2 teaspoons pure vanilla extract


• 1 and 1/4 cups (250g) Reese’s Pieces (or any add-in)


• toppings for serving: melted peanut butter, chocolate sauce, and/or ice cream

---

Instructions

1. Preheat oven to 350°F (177°C). Lightly grease your oven-safe skillet.


2. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.


3. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then mix on high until combined.


4. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the Reese’s Pieces. Dough will be thick and soft.


5. Using a rubber spatula or wooden spoon, spread the cookie dough evenly into prepared skillet.


6. Bake for 30-35 minutes or until puffed, browned on the sides, and lightly browned on top. If you want your skillet cookie a little more cooked through, bake for 40 minutes. Allow the cookie to slightly cool in the pan set on a wire rack before digging in. You can scoop/slice and serve or serve with a whole bunch of spoons so everyone can dig in together. Serve with toppings. Cover leftovers and store in the refrigerator for up to 5 days.

---

---

Notes

1. Make Ahead & Freezing Instructions: Prepare cookie dough through step 4. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing with the next step.


2. Peanut Butter: It’s best to use a commercial brand PB in this skillet cookie like Jif creamy or Skippy creamy. Using a natural kind will yield a dry, sandy texture.


3. Special Tools: 10-12 inch oven safe skillet (I love this one!) The most important part of this recipe is using an oven-safe skillet. You want anything from 10 to 12 inches in diameter, ideally 12 inches (what I use for this) because this is a lot of cookie dough! A larger skillet will take a little less time, a smaller skillet will take a little more time.


4. This cookie dough recipe is my soft-baked peanut butter lovers’ cookies, only doubled with slightly reduced sugar and unsalted butter for salted. Added some salt to make up for it.

Keywords: peanut butter skillet cookie, skillet cookie

Did you make this recipe?

Tag @sallysbakeblog on Instagramand hashtag it #sallysbakingaddiction

Updated to add: I feel so silly writing about how much I love peanut butter cookies and baking pies and taking pictures of pies when there is SO MUCH MORE happening around us today, this week, this year, this decade, this century. I wasn’t going to say anything about it, to maybe keep my internet space clear of the hatred and evil in this world, but it’s everywhere. My heart is breaking with every news update about the Orlando massacre that I read. I hope we can all put our arms around our friends and families today and speak nothing but love and hope for a better world, soon. Stay connected and pray for healing.

---

Here’s my M&M version! You can use chocolate chips instead of M&Ms to make a truly chocolate chip (like, heavy on the chip!) skillet cookie.

Share this post