Skillet Peanut Butter Cookie
Posted Mar 23, 2017, Updated Jul 08, 2024
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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!
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.
Peanut Butter Skillet Cookie: Substitutions
This recipe is actually super versatile and there are many options if you need to make substitutions to suit your dietary needs.
- 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.
How to Make a Skillet Peanut Butter Cookie
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.
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.
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.
Pour dry ingredients into the wet peanut butter mixture and mix until combined.
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.
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!
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!
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.
Peanut Butter Skillet Cookie Recipe FAQs
Yes, use a 9″ round cake pan or 9×9″ baking pan.
Yes, double it and bake it in 2 skillets, 2 pie dishes or a large 9×13″ pan.
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 Instagram, Pinterest, Facebook and Twitter for more recipe inspiration and a glimpse into our everyday life!
Skillet Peanut Butter Cookie
Ingredients
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ½ cup salted butter (or coconut oil)
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar
- 2 Tablespoons honey
- ¼ cup whole milk
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips
- ½ cup peanut butter chips
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Everything made in a skillet always looks so much better! This looks delicious!!
Totally agree! Love my skillet!
TOO CUTE. My husband and I have technically been together for over 10 years but only married for 2 in May 😉
And this SKILLET COOKIE. Gooey goodness.
Aww! That’s so awesome Ashley! We weren’t that patient…..and lets just say my parents didn’t think it was the best idea to get married before I finished college…buttttt I wouldn’t have it any other way! <3
MAKING THIS! Like now. For breakfast.
YES! Breakfast cookies for the win!
I’ve never made a skillet meal or cookie! This looks delish, and I LOVE the use of coconut oil for some texture. Oh, and I got married at 28. 🙂 Happy Friday!
I love using the skillet!! 🙂 It’s the best!
Happy 10 year anniversary of your engagement. How exciting! And this looks AMAZING.
Thank you Julia! I seriously can’t believe that in August we’ll have been married for 10 years! Time flies when you’re having fun right?! 😉 <3
I made a similar but non-healthy version of this for my husbands birthday this week. I need to file this version away for when we want to treat ourselves but not feel as guilty for it 🙂
LOL! Sometimes you just need all the butter and sugar!
Oh my GOSH! This photography is STUNNING!! I have tried to shoot ice cream so many times and always end up failing so epically! Definitely pinning this recipe!
Thank you Rebecca! 🙂 Cookies and ice cream are so photogenic!
OMG this looks amazing! I have to make this!
Thanks Jessica! It’s SUPER delish!
Goodness this looks amazing
Thank you Allie!
Yum!! I want a cast iron skillet JUST for cookies like this 🙂
Ummm why do you think I bought one?! 😉