Skillet Peanut Butter Cookie

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This skillet peanut butter cookie is a warm & gooey dessert made in 20 minutes! A peanut butter oatmeal cookie is studded with chocolate chips and peanut butter chips – best served a la mode!

Skillet Peanut Butter Cookie in a cast iron skillet with 3 scoops of ice cream

This skillet peanut butter cookie is a slightly under baked, gooey dessert that is easy to make in 20 minutes!

The gooey peanut butter oatmeal cookie is studded with peanut butter chips and chocolate chips and baked until it’s just set.

This is my go-to dessert when I want to make a quick and easy treat for our family. We all enjoy it with some homemade vanilla ice cream or a dollop of homemade whipped cream.

Skillet Peanut Butter Cookie with a piece cut out of it and 3 scoops of ice cream on top and two spoons

This recipe is actually super versatile and there are many options if you need to make substitutions to suit your dietary needs.

overhead photo of the labeled ingredients in this Skillet Peanut Butter Cookie recipe
  • All-purpose flour: gluten-free flour and oat flour are great substitutes. 
  • Salted butter. coconut oil and unsalted butter work well. 
  • Creamy Peanut Butter: crunchy peanut butter or any nut or seed butter (sunflower butter, almond butter, cashew butter, etc). are good substitutes. 
  • Granulated sugar: Any granulated sugar works well including organic cane sugar and coconut sugar. 
  • Honey: Maple syrup or any other liquid sweetener can be used in place of honey.
  • Whole milk: any non-dairy or regular dairy milk works well, especially almond milk, coconut milk and 2% milk. 
front view of Skillet Peanut Butter Cookie with 3 scoops of vanilla ice cream

Making this dreamy dessert is really simple, but I have a few tips and tricks to help make it even easier! Don’t forget to watch the video.

No skillet? No problem. If you don’t have a 10″ cast iron skillet feel free to use a 9 or 10″ round pie dish or cake pan. I have had success with both.

Begin this recipe by combining the dry ingredients, then set them aside.

two photos showing How to Make a Skillet Peanut Butter Cookie - combining dry ingredients.

Next, melt together the peanut butter and coconut oil (or butter). If you overheat them you run the risk of cooking the eggs as you add them to the mixture.

two photos showing How to Make a Skillet Peanut Butter Cookie - melting peanut butter and coconut oil

Once the peanut butter mixture is smooth, add the coconut sugar, honey and almond milk and stir until combined.

Then add the eggs and vanilla and mix well.

two photos showing How to Make a Skillet Peanut Butter Cookie - combining wet ingredients & sugar

Pour dry ingredients into the wet peanut butter mixture and mix until combined.

two photos showing How to Make a Skillet Peanut Butter Cookie - combining wet and dry ingredients

Add chocolate and/or peanut butter chips and stir until evenly distributed.

Spread the dough in the prepared skillet and bake in the preheated oven for 15-20 minutes or until the edges are just barely browned and the center is set but still a little “wiggly” when shaken.

The cookie will be a little “jiggly” when you remove it from the oven. It will continue to cook and setup in the cast iron skillet as it cools.

two photos showing How to Make a Skillet Peanut Butter Cookie - adding chocolate chips & spreading batter into the skillet

Do not over bake! The cookie will not look done when it is, in fact, done. Plus, it will cook more in the skillet once it’s removed from the oven. Over baking will ruin the cookie and turn it from a gooey dream to a dry cakey mess!

Overhead view of Skillet Peanut Butter Cookie after baking

Serve

Serve this peanut butter skillet cookie warm with a scoop of your favorite ice cream (chocolate ice cream or vanilla). We also like to add a dollop of homemade whipped cream and a drizzle of chocolate sauce or melted peanut butter.

You can serve it on individual plates, or just give each family member a spoon and dive right into the skillet!

Overhead view of Skillet Peanut Butter Cookie with ice cream on top and one triangular piece cut out

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Reheat in the oven set to warm or in the microwave to restore the gooey taste and texture.

Front view of a piece of Skillet Peanut Butter Cookie on a plate with a scoop of ice cream on top
Can I use a different pan than a cast iron skillet?

Yes, use a 9″ round cake pan or 9×9″ baking pan.

Can I double this recipe?

Yes, double it and bake it in 2 skillets, 2 pie dishes or a large 9×13″ pan.

Skillet Peanut Butter Cookie with three scoops of ice cream on top

If you make something from JoyFoodSunshine I would love to see your creations! Don’t forget to rate this recipe and leave a comment below! Also, follow along with me on InstagramPinterestFacebook and Twitter for more recipe inspiration and a glimpse into our everyday life!

Skillet Peanut Butter Cookie

Laura
This skillet peanut butter cookie is a warm & gooey dessert made in 20 minutes! A peanut butter oatmeal cookie is studded with chocolate chips and peanut butter chips – best served a la mode!
5 from 6 votes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 355
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F. Grease a 10” cast iron skillet with butter, set aside.
  • In a medium bowl, mix oats, flour, baking soda, cinnamon and salt and set aside.
  • Combine peanut butter and melted butter.
  • Then stir or whisk in the honey, sugar, milk, vanilla and eggs.
  • Add the dry ingredients to the wet ingredient mixture and stir until combined.
  • Stir in chocolate chips and peanut butter chips and until evenly distributed throughout the batter.
  • Spread the batter in the prepared skillet and bake in the preheated oven for 15-20 minutes or until the edges are just barely browned and the center is set but still a little "wiggly" when shaken. Do not over bake.
  • The cookie will be a little “jiggly” when you remove it from the oven. It will continue to cook and setup in the cast iron skillet as it cools.
  • Let cool until it’s set but still slightly warm (about 30-60 minutes). Cut and serve with ice cream!

Video

Notes

Ingredient Substitutions
  • All-purpose flour: gluten-free flour and oat flour are great substitutes. 
  • Salted butter. coconut oil and unsalted butter work well. 
  • Creamy Peanut Butter: crunchy peanut butter or any nut or seed butter (sunflower butter, almond butter, cashew butter, etc). are good substitutes. 
  • Granulated sugar: Any granulated sugar works well including organic cane sugar and coconut sugar. 
  • Honey: Maple syrup or any other liquid sweetener can be used in place of honey.
  • Whole milk: any non-dairy or regular dairy milk works well, especially almond milk, coconut milk and 2% milk. 
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Reheat in the oven set to warm or in the microwave to restore the gooey taste and texture.

Nutrition

Serving: 1slice | Calories: 355kcal | Carbohydrates: 40.9g | Protein: 6.5g | Fat: 20.2g | Saturated Fat: 12.2g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.5g | Cholesterol: 31mg | Sodium: 156mg | Potassium: 82mg | Fiber: 3g | Sugar: 26.5g | Vitamin A: 55IU | Calcium: 17mg | Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 6 votes (1 rating without comment)

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37 Comments

  1. 5 stars
    We have had never-ending snow days, which makes me want to bake! I made this Teo days ago, and we loved it so much, I am making it again tonight. It is so soft and so delicous!

  2. I’m looking for Keto cookies that are low on sugars for my son. Will omitting the marshmallows and chips reduce the carb intake on the sugar side? They look delicious and I’m saving this recipe…

  3. 5 stars
    Those are amazing! Tonight’s is the second time i am making them. I am a vegan so I easily substituted the 2 eggs with 2 tablespoons of ground flaxseed and mixed it with 6 tablespoons of water to make up for the eggs and they turned out wonderfully. Thank you for the yummy and easy recipe.

  4. Oh man! This looks absolutely amazinnnggg. Perfect way to use my giant cast iron skillet – and so happy they’re gluten-free and dairy-free!

  5. oh, sister. i fully support your pregnancy cravings with this one… this looks just like my love language too. and i have all of this in my pantry right now. watch out.

  6. 5 stars
    I made this today for guests and it was amazing. I used the gluten free all purpose flour and maple syrup options and it turned out insanely delicious. Perfect amount of peanut butter and chocolate while still tasting like a cookie that many people would enjoy. Super easy to make. Everyone loved it. Highly recommend!